Kylie's Wild Lasagne

Another recipe from Kylie Kwong's Heart and Soul recipe book I felt capable of tackling was this one - her Wild Lasagne. We all have our favourite way of cooking lasagne and my version is with very rich tomatoey beef, loads of grilled veges and cheesy sauce. So this recipe is quite different to that.

The preparation begins. Firstly the leeks are prepared and roasted in some oil and balsamic.

I love when tomatoes look like this - its as if we picked them from our garden :)
We bought them at the farmers markets. 

The tomatoes are cooked on the stove top by being layered on top of some onion, leek and garlic and left to simmer.

The silverbeet is sauteed with some butter and garlic, then finished with lemon juice.

The mushrooms are cooked up with some butter and red wine vinegar.

Then of course there is chopped mint and parsley. Pitted and halved green olives. Three types of cheese - ricotta, parmesan and mozzarella. And don't forget the fresh lasagne sheets.

It also layered in an unusual method with the pasta going down first and then in between each layer is different.

The house smelt glorious (although the kitchen was a mess!) and my husband said when he hopped out of the car on the street it smelt really good. And after baking it was truly enjoyed, the flavours were kind of unusual but yet delicious. The mint and the acidity of vinegar really came through. The stretchy mozzarella and the soft ricotta both added amazing texture and taste. The spinach, mushrooms and tomatoes were amazing. The leek I think would have worked better sliced but it still was very tender and delicious.

It took alot of effort to get this in the oven but it was worth it!