Roasted Vegetable Lasagne
Ingredients
1 red onion, sliced
1 red and 1 yellow pepper, sliced
400g pumpkin, peeled and cut into 1cm thick slices
1 small eggplant, cut into 1cm thick slices
2 courgettes, sliced lengthwise
1-2 Tbsp olive oil
525g jar tomato based pasta sauce
¼ cup chopped fresh basil
400g Tatua Cheese Sauce
3 large sheets fresh lasagne
½ cup grated mozzarella cheese
¼ cup grated parmesan cheese
Salt & pepper
Method
- Preheat the oven to 220°C.
- Place the vegetables in a single layer in a roasting dish lined with baking paper. Drizzle with olive oil and roast for 20 minutes until the vegetables are golden and just tender. Remove from the oven.
- Reduce the oven temperature to 180°C.
- Combine the jar of pasta sauce and the chopped basil.
- Lightly grease a 2 litre capacity rectangular baking dish. Add a sheet of lasagne. Drizzle with 1/3 of the tomato mixture. Top with 1/3 of the vegetable mixture and 1/3 of the Tatua Cheese Sauce.
- Repeat twice, ending with a layer of cheese sauce. Top with mozzarella cheese and parmesan.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and bubbling.
- Allow to rest for 5 minutes before serving. Serves 6
