This is the final instalment in the story of the pureed Roasted Vegorama! This was combined with some Basa fish fillets, sheets of lasagna and Moroccan-flavoured chopped and diced tomatoes. A packet of crumbled Haloumi cheese was used for the topping. A deep silicon baking tray was utilised.
A layer of Vegorama was placed in the bottom of the dish and then a layer of lasagna sheets was placed on top.
The (defrosted) fish fillets were placed on top of the lasagna.
A layer of the Moroccan tomatoes was then spread over the fish.
Another layer of lasagna sheets was added, followed by another layer of the Vegorama.
A small packet of Haloumi cheese was crumbled and spread over the top of the final layer.
The lasagna was cooked in a 180 degree Celcius pre-heated fan-forced oven until it was bubbling and golden brown on top (approximately an hour in this case).
The finished product tasted brilliant, and the slight sweetness of the vegetable mix was ably complemented by the salty tangyness of the Haloumi cheese. No leftovers here!
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