Grilled Vegetable Lasagna

Servings: 4

Prep Time: 25 minutes

Cook Time: 50 minutes

Ingredients

• 1 eggplant, sliced
• 1 zucchini, sliced
• 2 onions, sliced
• 2 red peppers, diced
• 4 cloves garlic, minced
• 120 ml (8 tbsp) olive oil
• 2 pinches of Provencal herbs mix
• 1.5 l (6 cups) homemade tomato sauce
• 2 cans Campbell’s Cream of Bacon
• 6 to 8 sheets of fresh lasagna noodles
• 500 ml (2 cups) cheddar cheese, grated
• 1 ball fresh Burrata
• 8 basil leaves, torn
• salt and pepper to taste

Preparation

1. Preheat the oven, rack in the middle, to 200 °C (400 °F).
2. In a bowl, mix the eggplant, zucchini, onions, peppers, garlic, olive oil, Provencal herbs, salt and pepper.
3. On a baking sheet covered with a silicone mat, spread the vegetable mixture and bake for 25 minutes.
4. In a bowl, mix the tomato sauce and bacon cream.
5. In a lasagna dish, alternate a layer of the prepared mixture, a layer of fresh pasta and vegetables.
6. On top of the lasagna, spread the cheddar and bake for 25 minutes.
7. When ready to serve, cut the Burrata into 4 and place a piece on each portion of lasagna, seasoned with a pinch of fleur de sel and pepper. Spread the basil leaves.