by Chef Marvin Gauci
Take this list with you to any of our 8 supermarkets:
Heat some olive oil in a large frying pan over medium heat. Add the misto, chick peas, piselli and carciofi and cook, stirring, for 5 minutes until the ingredients soften.
Add the tomato pulp, stock cube, parsley and wine, and bring to boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper and yoghurt.
Preheat oven to 180°C. Brush an ovenproof dish with oil to lightly grease. Spread some of the fresh cream over the base of the prepared dish. Arrange 1 layer of lasagne sheets over the cream. Top with one-third of the vegetable sauce mixture, grated cheese and some fresh cream.
Continue layering with the remaining lasagne sheets, vegetable sauce mixture and cream, finishing with a layer of cream. Sprinkle with grated apples. Place on a baking tray.
Bake in preheated oven for 40 minutes or until the lasagne turns golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.
Cut the lasagne into portions and garnish with balsamic cream.