Okay, so looking very much like a lasagne I made back in early September, but tasting completely different. This is a zesty not creamy lasagne and it is really delicious. It doesn't contain any cheese sauce, just slices of fresh mozzarella and lots and lots of fresh basil, oh and did I mention capers?
Normally ,when I make lasagne, I make a huge tray and bake it, then it serves a ton of people. This is something simple and quick that you can just make for a dinner for two if you like. I used cannelloni sheets and basically did individual portions so you can make as many as you like. The recipe I have here, makes four servings but you could easily scale it back for two people if you like.
In this recipe, I added capers to the vegetables as they were roasting. Not long ago, I had a lasagne in a restaurant, Pizza Express, to be exact. Well, I had a vegetable lasagne with capers and it was divine. I have been meaning to make my take on that dinner for at least a month now. So, tonight that was just what I did. It was very tasty and I am already looking forward to making it again.
Roasted Zucchini and Cherry Tomato Lasagne
1 Large zucchini. cut into about 2 inch pieces
300 grams of cherry tomatoes, cut in half
2 Tablespoons of capers plus the juice
2 Garlic cloves, crushed
2-3 Tablespoons of olive oil
1 Teaspoon of dried oregano
1 Teaspoon of dried basil
Small bunch of fresh chopped parsley
2 Cups/480 of Marinara Sauce
2 Fresh Mozzarella balls, cut into thin slices
Fresh basil leaves, roughly torn
16 Cannelloni sheets
In a large baking try add the zucchini, cherry tomatoes, capers, garlic, chopped parsley, oregano, basil, salt and olive oil. Stir to combine and bake in a preheated 350 degrees F oven for about 40-45 minutes. Turn once about half way through cooking. Remove from oven and set aside.
Cook pasta sheets according to package, drain and set aside. Slice the mozzarella into think slices and set aside. In a large bowl stir together the marinara sauce and the roasted vegetables.
Oil the bottom of a deep sided glass baking dish. Arrange 4 of the cannelloni sheets and top each one with a generous spoonful of the vegetables. top with fresh mozzarella and basil. Repeat until you have used 4 sheets per lasagne pile. Top each one with a little sauce, fresh mozzarella and basil. Bake for about 25-30 minutes until golden. Let sit about 5 minutes before serving. Delicious!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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