1 Half tomatoes, roughly chop onion and slice zucchini and eggplant
2 Toss in olive oil, garlic, vinegar and salt and pepper, sprinkle with thyme leaves
3 Roast in oven 20 min until charred and soft
4 Cut lasagna sheet into 4 inch rounds
5 Blanch and refresh.
6 Finely chop shallot, sauté, add white wine and reduce
7 Add thyme, chili and cream, reduce by one third
8 Remove from heat add parmesan cheese, season
9 Reheat pasta in boiling water, layer roasted vegetables on plate with lasagna and cream, top with grated cotija cheese
10 Put under broiler until cheese turns golden color
11 Serve immediately
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