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Fresh Summer Lasagne

This dish is designed to retain the flavour of freshly picked food. Make it in the time of year when summer produce pumps out of your garden.

2 onions
4 tbs olive oil
250 g dried lasagne Pasta (you could also use fresh pasta, just don’t pre cook it)
4 cloves of garlic chopped
75 g butter
Two big handfuls of New Zealand Spinach (or any other spinach) chopped stalks and all.
1 courgette sliced thinly
1 handful of fresh green/ yellow / purple beans
1 spring onion finely chopped
5 large ripe tomatoes sliced thinly
1 large handful of freshly picked basil leaves
100g of grated cheese of your choice. (Parmesan is my favourite)
Salt and pepper

Pre-heat oven to 180°C.

Dice onions. Heat 2 tbs olive oil in a fry pan on a medium heat. Put in onions when oil is warm. Cook onions until golden. Set aside.

Bring a pot of salted water to boil. Add Lasagne pasta and cook for 10 minutes. When the lasagne is cooked, drain and toss in the remaining olive oil. Set aside.

Sauté the chopped garlic in bubbling butter for about 1 minute.  Add spinach to the butter mix, and cook until bright green. Set aside.

Chop the beans into bite sized pieces. Blanche in boiling water until bright green. Drain. Set aside.

To Assemble

Place one third of the lasagne on the bottom of a greased roasting dish.

On top of the lasagne sprinkle half the cooked onions, the spinach, the spring onions and the beans.

Place a thin layer of courgettes, and tomatoes on top.  Scatter half the basil on top. Sprinkle with cheese, salt and pepper.

Put the second third of lasagne on top of the vegetables, then repeat the vegetable layer to create layer two.

Put the last third of the lasagne on top of the vegetables, and then put the last third of tomato and cheese on the top. Make sure the cheese goes on last so it bubbles and goes brown and crispy.

Bake covered in the oven for about 45 minutes until tomato is cooked.


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