Recipe

Aub and Sour Cream Pesto Lasagna

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Aub and Sour Cream Pesto Lasagna

Cold mornings into the winter warming evenings with our take on a quick and easy luscious pesto sour cream, seared aubergine, and courgette vegetable lasagne.




Ingredients to serve 2

  • 2 x Aubergines - sliced lengthwise - See Gino's Tip
  • 2 x Courgettes - sliced lengthwise
  • 100g x Swiss Chard - roughly shredded
  • 1 x Onion - diced
  • 2 cloves x Garlic - chopped
  • ½ tsp x Dried Basil
  • 150ml x Sour Cream
  • 15ml x Basil Pesto
  • 150ml x Chunky Tomato Sauce
  • 50g x Grated Mozzarella
  • ½ x Egg - whisked (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Aubergines - sliced lengthwise - See Gino's Tip
  • 4 x Courgettes - sliced lengthwise
  • 200g x Swiss Chard - roughly shredded
  • 2 x Onion - diced
  • 4 cloves x Garlic - chopped
  • 1 tsp x Dried Basil
  • 300ml x Sour Cream
  • 30ml x Basil Pesto
  • 300ml x Chunky Tomato Sauce
  • 100g x Grated Mozzarella
  • 1 x Egg - whisked (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Whisk together your sour cream, whisked egg and basil pesto and season with salt and pepper to taste.

Washing Instruction

Wash your hands, aubergine and courgettes well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Salting your sliced aubergine and allow it to stand for 5-10 minutes to remove moisture from it so that caramelising becomes easier. Remember to wipe off the moisture with a kitchen towel and seasoning a bit less while cooking.

Step 1 - Caramelised Aubergine and Courgettes

Heat a large frying pan over med-high heat, add a few good glugs of olive oil and once your pan is hot start frying your sliced aubergine and courgette for 1-2 minutes on each side until lightly browned on each side. Transfer each slice to some paper towel to drain any excess oil. Remember to cook aubergine you need quite a bit of oil as they are quite spongey, prior salting reduces the amount of oil needed and paper towel removes excess oil that has been absorbed.

Step 2 - Napoletana Base

Heat a large saucepan over med-high heat, add a drizzling of olive oil and fry the diced onions, chopped garlic, roughly shredded chard and dried basil for 4-5 minutes, now add your chunky tomato sauce and bring your sauce to the heat. Taste and season with salt and pepper.

Step 3 - Assembling your Lasagne

Grab a medium baking dish, layer your aubergine, courgette, basil sour cream and Napoletana base, in as many layers as your dish allows then top with grated mozzarella and pop into your preheated oven for 8-10 minutes until your cheese is gooey and gratinated.

To Serve

Divide your Aub and Courgette Lasagne amongst your servings.