Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 medium eggplant, thinly sliced into rounds
- 1 medium zucchini, thinly sliced
- 1 large red onion, peeled and sliced into rounds
- 4tablespoons red pesto, vegetarian
- 200grams mozzarella
- 1 medium lemon, juice
- 4 sheets fresh lasagne, halved
- 30grams parmesan, grated
- 1 pinch cracked black pepper
Nutrition per serving
2150kJ / 512Cal
2150 Kilojoules or 512 Calories
25% of daily energy intake*
Protein
24.1grams
Fat
30.0grams
Carbs
38.0grams
Sugars
10.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
If you don't have the time to make a proper lasagna, this open vegetable version is quicker, easier and super tasty.
Method
Step 1 of 4
Brush the eggplant slices with oil and spread out on a baking tray. Heat the grill to high and cook for 10 minutes, turning halfway through. Brush the red onion and zucchini slices with oil and grill for 2-3 minutes on each side until browned.
Step 2 of 4
Pre-heat the oven to 180°C. Bring a large pot of water to the boil and cook the lasagne sheets for 4 minutes. Drain well.
Step 3 of 4
On a large baking sheet place 4 lasagne sheet pieces and brush with oil. Top with aubergine slices, onion and zucchini, a heaped teaspoon of pesto and torn mozzarella. Repeat with a second layer.
Step 4 of 4
Sprinkle the top with parmesan and bake for 10-15 minutes until golden and bubbling.
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