Portobello Open Lasagne

(Serves 4)

Portobello 2 pieces
Cherry tomatoes 20 pieces
Mozerella 300 grams
Lasagne sheet 8 pieces
Olive oil 4 tbsp
Butter 1/2 tbsp
Garlic 1 clove
Lemon juice 1 tbsp
Sweet chilly sauce 1 tbsp
A pinch of salt and pepper
A pinch of oregano

Cut tomatoes into halves. Preheat oven to 150 celcius, arrange tomato halves on an iron tray. Sprinkle with oregano and olive oil. Bake for approximately 30 minutes.
Slice portobello 1/2 cm thick. Heat pan with butter and 1 tbsp of olive oil, fry portobello slices on medium heat on both sides for a few minutes. Season with salt and pepper.
Bring a pot of salted water to boil, ready for lasagne. While waiting for water, slice mozerella into 1/3 cm thick slices and set aside. Chop garlic fine. Mix in a bowl garlic, lemon juice, sweet chilly sauce and 2 1/2 tbsp of olive oil to make lemon chilly dressing. Once water is boiling, cook lasagne for a few minutes until al dente and drain water.
To assemble: Place a piece of lasagne in the middle of a plate and drizzle with a little olive oil. Arrange a few tomatoes, two slices of portobello and two slices of mozerella on pasta. Stack with another lasagne and continue with process. Drizzle with lemon chilly dressing before serving.