Roasted Mediterranean Vegetable Lasagne

Roasted Mediterranean Vegetable Lasagne
Preparation time is 25minutes
Cook time is 1hours
Total time is 1hours 25minutes
Serve is for 4 people
Estimated cost per serve is 18.81 dollar
Difficulty level: 2 out of 4

10 Ingredients

  • 2tablespoons olive oil
  • 2 medium eggplant, chopped into chunks
  • 4 medium red capsicum, deseeded and cut into thick strips
  • 2 medium red onions, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 500grams passata
  • 3tablespoons pesto
  • 8 fresh lasagne sheets
  • 250grams ricotta
  • 50grams parmesan

Nutrition per serving

2920 Kilojoules or 700 Calories
34% of daily energy intake*
Protein
28.2grams
Fat
31.5grams
Carbs
75.2grams
Sugars
22.8grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Roasted vegetables are the stars of this easy lasagne, perfect for a midweek meat-free meal.

Method

Step 1 of 5

Pre-heat the oven to 200°C/180°C fan-forced. Place the eggplant, capsicum, half the garlic and one red onion in a large roasting tin, drizzle with oil, mix to coat and roast for 25-30 minutes.

Step 2 of 5

For the tomato sauce, dice the other red onion and sauté in oil for 3-4 minutes in a large saucepan on a medium heat to soften. Add the remaining garlic and the pesto, cook for one minute, pour over the passata and reduce to a simmer for 15 minutes.

Step 3 of 5

Reduce the oven to 180°C/160°C fan-forced and add the roasted vegetables to the tomato sauce. Remove from the heat.

Step 4 of 5

In a medium bowl, mix the ricotta with half the parmesan. To assemble, spoon half the vegetable sauce into a deep, square baking dish, followed by a layer of lasagne sheets. Top with the remaining vegetable mix, a layer of lasagne sheets and spread the ricotta parmesan mix on top.

Step 5 of 5

Sprinkle over the remaining parmesan, drizzle with oil and bake for 25-30 minutes, until browned and bubbling.

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