The word pesto comes from the Genoese word pestâ, which means to pound or crush. Traditionally, all of the ingredients for pesto were ground in a marble mortar, so, strictly speaking, pesto can refer to any sauce made from grinding up ingredients. In this fresh summer lasagne dish, we use homemade red pesto, which we prepare using beautiful sundried tomatoes from Sicily, where, in the unrelenting heat of the summer sun, the tomatoes gradually dry and take on a gorgeous umami flavour.
Our aubergines - melanzane in Italian - also hail from Sicilia, where they grow abundantly in the sun-drenched fields of the island's many farms. We layer our homemade red pesto and Sicilian aubergine between fresh, hand-cut sheets of lasagne, inviting you to sample an authentic taste of the Italian summertime (and how sublime it is). We top our lasagne with a scattering of Parmigiano cheese, which, whilst not strictly Sicilian, is simply too delicious to resist as a tangy adornment for this beautiful summer dish.
Download the recipe card
Sicilian Aubergine & Red Pesto Lasagne
|Sicilian Aubergine & Red Pesto Lasagne||325g||550kCal|
Please note the above nutritional guidance is based on our estimates only.