· 1 fondue Chic! à la bière (beer) by 1001 Fondues, 350 g (12 oz.), sliced into strips
· 4 zucchinis sliced lengthwise into 1 cm (½ inch) thick slices
· 2 eggplants sliced lengthwise into 1 cm (½ inch) thick slices
· Olive oil
· 15 ml (1 tbsp.) Herbes de Provence
· 6 red and/or yellow bell peppers, halved and seeded
· 750 ml (3 cups) tomato sauce
· 12 lasagna noodles
· 250 ml (1 cup) shredded mozzarella cheese
· Salt and pepper
1. Preheat the BBQ.
2. Brush the zucchini and eggplant slices with olive oil. Season with salt, pepper, and Herbes de Provence. Grill the zucchini and eggplant until cooked but still slightly crunchy.
3. Grill the bell peppers skin side down for 10 to 12 minutes. Place them in a bowl and cover with plastic wrap to create steam, making it easier to peel them. Let them cool in the bowl, then peel.
4. In a large saucepan of salted boiling water, cook the lasagna noodles until al dente. Drain and add a little olive oil to prevent sticking.
5. Preheat the oven to 180 °C (350 °F).
6. Spread a thin layer of tomato sauce on the bottom of a lasagna dish. Add a layer of noodles, grilled vegetables, and then another layer of tomato sauce. Repeat this step twice, finishing with a final layer of noodles. Top with slices of cheese fondue and shredded mozzarella.
7. Bake in the oven for 30 to 35 minutes, or until the cheese is melted and golden brown.
*For an extra burst of flavour, grill your vegetables on the barbecue or stove. You can also prep the vegetables in advance and assemble the lasagna just before baking for a quick and delicious meal.
Creating the perfect lasagna? It’s about infusing it with love and layering rich, vibrant flavours. Buon appetito!
Chic! à la bière (beer) is fragrant with grilled and spicy notes, and a full-bodied flavour that will make you hungry for more. Plus, it’s lactose-free!
La Léonne beer from Le Naufrageur microbrewery in Carleton-sur-Mer, Gaspésie blends beautifully with local cheeses to bring you happiness with every bite.
