ingredients
serves 4
6 ounce lasagne verdi
2 medium onions, sliced
3/4 pound tomatoes, peeled and sliced
3/4 pound zucchinis, halved lengthways and sliced
3 tablespoons oil
1/2 teaspoon dried basil
1 tablespoon tomato puree
salt and pepper
1/4 cup walnut pieces, chopped
3/4 pint natural yogurt
2 eggs
1/4 teaspoon ground cumin
1 cup Cheddar cheese, grated
method
1. Cook the lasagne in plenty of boiling salted water for 15 minutes. Drain.
2. Fry the onions, tomatoes and half the zucchinis in 1 tablespoon of the oil until the tomatoes soften.
3. Stir in the basil, tomato puree and seasoning. Mix in the walnuts.
4. Grease a 3 1/2 pint ovenproof dish and layer the vegetable mixture and lasagne in it, ending with a layer of lasagne.
5. Season the yogurt generously and beat in the eggs, cumin and cheese. Pour over the lasagne and top with the remaining zucchinis.
6. Brush with the remaining oil and bake in a moderately hot oven (200°C, 400°F) for about 40 minutes or until the yogurt is set.
Serve immediately.
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