Vegetable Lasagna with Mozzarella and Light Gazpacho Sauce
Vegetable lasagna with mozzarella topped with a light gazpacho sauce is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 7 red tomatoes
- 4 yellow tomatoes
- 250 g mozzarella
- 1 Garlic clove
- 1 Spring onion
- 1 small zucchini
- 0.25 bell pepper
- olive oil (cold‑pressed)
- arugula
- Salt
- Pepper (freshly ground)
- 2 tbsp basil (finely sliced)
Instructions
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1.
Wash the tomatoes. Dice three red ones into small cubes, place in a bowl and season with salt. Chop zucchini, spring onion, and bell pepper with a paring knife and add to the tomatoes. Smash garlic with a pinch of salt in a mortar and add to the tomato mixture. Stir in 4 tbsp oil. Season with pepper and adjust salt. Sprinkle basil on top.
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2.
Drain the mozzarella and slice into rounds.
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3.
Wash the remaining tomatoes and cut into thick strips. On small plates, layer tomatoes and mozzarella. Drizzle each plate with 2–3 tbsp of gazpacho, garnish with arugula, season with pepper, and serve immediately.
