A new culinary trend is taking summer gatherings by storm, offering a fresh twist on a beloved classic. This deconstructed lasagne combines vibrant Mediterranean flavors with simplicity, making it an ideal dish for entertaining guests. The recipe features sweet roasted vegetables, salty feta cheese, and a delicate oregano dressing, all presented in an artistic manner that is sure to impress.
Ingredients for a Perfect Summer Dish
This recipe serves four and includes the following ingredients:
– 2 red peppers, sliced into thick strips
– 4 small eggplants, halved, or 1 standard aubergine, thickly sliced
– 600 grams (21 oz) butternut squash or firm pumpkin, peeled, deseeded, and cut into wedges
– 6 fresh bay leaves
– 200 grams (7 oz) baby plum tomatoes (both red and yellow)
– Approximately 100 milliliters (3.4 fl oz) extra virgin olive oil
– 1.5 teaspoons coriander seeds, toasted and crushed
– 1 garlic clove, crushed
– A pinch of dried chilli flakes
– A small handful of fresh oregano, roughly chopped
– 2 tablespoons of high-quality sherry vinegar
– A large handful of Kalamata olives, stoned
– 12 fresh lasagne sheets (approximately 320 grams or 11.3 oz)
– 200 grams (7 oz) feta cheese, drained and sliced
These ingredients not only highlight seasonal produce but also ensure a colorful and flavorful dish.
Step-by-Step Instructions
To begin, preheat the oven to 200°C (390°F), or gas mark 6. Prepare two large oven trays by dividing the peppers, eggplants, squash, tomatoes, and bay leaves among them. Drizzle with approximately two tablespoons of olive oil, stirring to coat lightly. Season the vegetables well with salt and pepper.
Roast the vegetables in the center of the oven for about 35 minutes, until thoroughly cooked. Once finished, remove from the oven, cover loosely with foil, and set aside to rest.
While the vegetables are roasting, mix the remaining olive oil with the toasted coriander seeds, crushed garlic, dried chilli flakes, chopped oregano, olives, and vinegar to create a dressing. Adjust seasoning to taste.
Next, cook the lasagne sheets in a pot of salted, boiling water according to package instructions. Drain the sheets well and toss with a small amount of olive oil to prevent sticking.
To serve, artfully layer the pasta on each plate with the roasted vegetables and sliced feta. Drizzle the prepared dressing over the top to create open lasagnes that are both visually appealing and delicious.
For optimal roasting, consider using a quality ceramic baking dish, such as the NutriChef 3-Piece Ceramic Casserole Set, which can enhance the cooking process. This dish pairs beautifully with a summer salad for added color and freshness.
This open lasagne not only showcases culinary creativity but also embodies the spirit of summer entertaining. It allows hosts to serve a restaurant-quality meal with minimal effort, ensuring that guests will be delighted and impressed.