Vegetarian lasagne
A medley of roasted vegetables layered between lasagne sheets
SERVES6
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
- Preheat the oven to 190°C (170°C fan)
- Combine the oil and leek in a large, non-stick frying pan and season with pepper. Cook over moderate heat until the leek is golden brown
- Add the rocket and cook a further 1 – 2 minutes, or until wilted. Stir in the cheese and set aside
- Meanwhile heat the grill or barbecue until very hot. Place the eggplant on the grill and cook for approximately 3 minutes on each side, then set aside
- Lightly spray the zucchini slices with olive oil spray then place on the grill and cook for 2 minutes on each side, then set aside
- Lastly spray the capsicum and pumpkin with olive oil spray and cook for 3 – 5 minutes on each side then remove from the grill and place with the other vegetables
- Bring a large pot of water to a boil. Cook the lasagne sheets for 2 minutes, drain and set aside on clean tea towels
- Smear the bottom of a baking dish with a few tablespoons of the tomato passata sauce then place one sheet of the pasta on the bottom. Top the pasta with half of the grilled vegetables and pour over a third of the tomato passata sauce. Spoon over half of the leek and cheese mixture then place another sheet of pasta on top and create a second layer with the remaining ingredients
- Place the third sheet on the lasagne to create the third layer and spoon over the remaining tomato passata sauce and sprinkle with the grated parmesan cheese
- Cover the dish with foil and bake for 30 minutes. Remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling
Real Food, Loukie Werle, Heart Foundation of Australia, 2005
- 1 tbspolive oil
- 1 1/2leek, thinly sliced
- 60 grocket, coarsely chopped
- 75 gricotta cheese
- 75 gcottage cheese, reduced-fat
- 400 geggplant, cut into thin slices
- 2courgette, sliced lengthwise thinly
- 1red capsicums, cut into 4cm pieces
- 360 gpumpkin, sliced thinly
- 4lasagne sheets, fresh (18 x 25cm)
- 500 ml
tomato passata sauce, reduced-salt - 3 tbspparmesan cheese
- black pepper, freshly ground, to taste
Per serve
- Energy882kJ
- Total Fat7.2g
- Saturated Fat2.4g
- Protein10g
- Total Carbohydrate26g
- Dietary Fibre5.4g
- Sodium400mg
Method
- Preheat the oven to 190°C (170°C fan)
- Combine the oil and leek in a large, non-stick frying pan and season with pepper. Cook over moderate heat until the leek is golden brown
- Add the rocket and cook a further 1 – 2 minutes, or until wilted. Stir in the cheese and set aside
- Meanwhile heat the grill or barbecue until very hot. Place the eggplant on the grill and cook for approximately 3 minutes on each side, then set aside
- Lightly spray the zucchini slices with olive oil spray then place on the grill and cook for 2 minutes on each side, then set aside
- Lastly spray the capsicum and pumpkin with olive oil spray and cook for 3 – 5 minutes on each side then remove from the grill and place with the other vegetables
- Bring a large pot of water to a boil. Cook the lasagne sheets for 2 minutes, drain and set aside on clean tea towels
- Smear the bottom of a baking dish with a few tablespoons of the tomato passata sauce then place one sheet of the pasta on the bottom. Top the pasta with half of the grilled vegetables and pour over a third of the tomato passata sauce. Spoon over half of the leek and cheese mixture then place another sheet of pasta on top and create a second layer with the remaining ingredients
- Place the third sheet on the lasagne to create the third layer and spoon over the remaining tomato passata sauce and sprinkle with the grated parmesan cheese
- Cover the dish with foil and bake for 30 minutes. Remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling
Real Food, Loukie Werle, Heart Foundation of Australia, 2005
Ingredients
- 1 tbspolive oil
- 1 1/2leek, thinly sliced
- 60 grocket, coarsely chopped
- 75 gricotta cheese
- 75 gcottage cheese, reduced-fat
- 400 geggplant, cut into thin slices
- 2courgette, sliced lengthwise thinly
- 1red capsicums, cut into 4cm pieces
- 360 gpumpkin, sliced thinly
- 4lasagne sheets, fresh (18 x 25cm)
- 500 ml
tomato passata sauce, reduced-salt - 3 tbspparmesan cheese
- black pepper, freshly ground, to taste
Ingredients
- 1 tbspolive oil
- 1 1/2leek, thinly sliced
- 60 grocket, coarsely chopped
- 75 gricotta cheese
- 75 gcottage cheese, reduced-fat
- 400 geggplant, cut into thin slices
- 2courgette, sliced lengthwise thinly
- 1red capsicums, cut into 4cm pieces
- 360 gpumpkin, sliced thinly
- 4lasagne sheets, fresh (18 x 25cm)
- 500 ml
tomato passata sauce, reduced-salt - 3 tbspparmesan cheese
- black pepper, freshly ground, to taste
Nutrition Facts
Per serve
- Energy882kJ
- Total Fat7.2g
- Saturated Fat2.4g
- Protein10g
- Total Carbohydrate26g
- Dietary Fibre5.4g
- Sodium400mg
Method
- Preheat the oven to 190°C (170°C fan)
- Combine the oil and leek in a large, non-stick frying pan and season with pepper. Cook over moderate heat until the leek is golden brown
- Add the rocket and cook a further 1 – 2 minutes, or until wilted. Stir in the cheese and set aside
- Meanwhile heat the grill or barbecue until very hot. Place the eggplant on the grill and cook for approximately 3 minutes on each side, then set aside
- Lightly spray the zucchini slices with olive oil spray then place on the grill and cook for 2 minutes on each side, then set aside
- Lastly spray the capsicum and pumpkin with olive oil spray and cook for 3 – 5 minutes on each side then remove from the grill and place with the other vegetables
- Bring a large pot of water to a boil. Cook the lasagne sheets for 2 minutes, drain and set aside on clean tea towels
- Smear the bottom of a baking dish with a few tablespoons of the tomato passata sauce then place one sheet of the pasta on the bottom. Top the pasta with half of the grilled vegetables and pour over a third of the tomato passata sauce. Spoon over half of the leek and cheese mixture then place another sheet of pasta on top and create a second layer with the remaining ingredients
- Place the third sheet on the lasagne to create the third layer and spoon over the remaining tomato passata sauce and sprinkle with the grated parmesan cheese
- Cover the dish with foil and bake for 30 minutes. Remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling
Real Food, Loukie Werle, Heart Foundation of Australia, 2005
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