Roasted Vegetable Lasagna with Sundried Tomato Sauce

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Ingredients for 10 portions
  • For the lasagna
  • 1000 g QimiQ Sauce Base
  • 50 ml Olive oil
  • 100 g Onion(s), minced
  • 200 g Fontina cheese, grated
  • 200 g Mozzarella, grated
  • Salt and pepper
  • 400 g Zucchini, sliced
  • 400 g Eggplant, sliced
  • 400 g Sweet peppers, tricolor, chopped
  • 50 g Mixed herbs, minced
  • 500 g Lasagne sheets
  • 200 g Parmesan, grated
  • For the tomato sauce
  • 200 g Dried tomatoes
  • 50 ml Olive oil
  • 100 ml Water
  • 50 g Garlic
  • 15 g Oregano
  • 15 g Basil
  • 500 g QimiQ Sauce Base
  • 100 ml White wine
  • Salt and pepper
Method
1.
Preheat the oven to 400° F (conventional oven).
2.
For the lasagna, sauté the onion and garlic in the olive oil. Stir in the QimiQ Sauce Base and cook for approx. 5 minutes. Remove from the heat, add the fontina and mozzarella cheese and stir until melted.
3.
Season the vegetables, roast in the hot oven for approx. 15 minutes and allow to cool.
4.
Layer the vegetable, cheese sauce and lasagna sheets alternately in a greased oven proof dish, finishing with a layer of cheese sauce. Sprinkle with the parmesan cheese.
5.
Bake in the hot oven for approx. 40 minutes. Remove from the oven and allow to cool for approx. 10 minutes before serving.
6.
For the tomato sauce, blend the tomatoes, olive oil, water, garlic and herbs in a food processor to make to a pesto.
7.
Bring the QimiQ Sauce Base and white wine to a boil. Add the pesto and season to taste with salt and pepper.