This is quite a bold variation of a lasagna, but believe me, you have to try this; it is a flavor explosion of many different aromas: honey, pistachios, pomegranate seeds, zucchini, eggplant, burrata, and pesto. Here is the recipe, of course from my daughter:
Read also: Recipe for a lasagna soup
Photo by Lara, meinhaushalt.at
Preheat the oven to 200°C (392°F) convection.
Cook the lasagna sheets in a pot of hot water for 10 to 15 minutes until they are tender and al dente.
Arrange the cherry tomatoes on a baking tray lined with parchment paper, brush with olive oil and bake at 200 °C fan (convection) for about 25 minutes.
In the meantime, slice the zucchini and eggplant into thin slices, season with salt and pepper, and fry in a pan with a little olive oil until lightly browned.
Crush the pistachios using a mortar and pestle and set them aside in a small bowl.
Open the pomegranate and remove the seeds, also set them aside in a small bowl.
Now it's time to layer the lasagna: First, place a lasagna sheet in a baking dish, spread zucchini, eggplant, tomatoes, some burrata, pistachios, pomegranate seeds, and a little honey on top, then add the next lasagna sheet and layer again with the previous ingredients.
Finally, top the whole thing with the green pesto.
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