Recipe

Mediterranean Vegetable Lasagne

10
Serves
25 MINS
Prep Time
50 MINS
Cook Time
16
Ingredients
Ingredients
Method
  • 1 * 200 grams Grape Tomatoes, halved
  • 200 grams Button Mushrooms, sliced
  • 1 each Eggplant, diced into 2cm chunks
  • 2 garlic cloves, chopped
  • 1 red onion, chopped
  • 2 green zucchinis, sliced
  • 2 tbsp olive oil
  • 2 * 410 grams cans Napoletana sauce
  • 1 * 375 grams pkt lasagne sheets
  • 1 * 450 grams jar whole peppers, drained and halved
  • 600 ml carton thickened cream
  • 6 eggs, lightly beaten
  • 150 grams ricotta cheese, crumbled
  • 200 grams feta cheese, crumbled
  • 1 cup parmesan cheese, shredded
  • 1 Basil leaves, to garnish
  1. In a large saucepan heat the oil over medium heat. Cook the garlic and onion for 1-2 minutes or until softened slightly. Add the eggplant, zucchinis, and mushrooms and cook for a further minute. Add sauce. Allow sauce to simmer for 15-20 minutes. Season to taste.
  2. Preheat oven to 180°C.
  3. Meanwhile, mix the cream together with the eggs. Season to taste.
  4. Using a greased 24 x 34cm deep baking dish, lay 2 sheets of lasagne to fit base.
  5. Arrange half the fire roasted peppers onto sheets, and cover with half the sauce.
  6. Continue with 2 more lasagne sheets, and pour on half the cream sauce, sprinkle with half the ricotta, feta and parmesan cheese.
  7. Repeat this process, finishing with a cream and cheese top.
  8. Top with grape tomatoes. Bake for 45-50 minutes or until golden brown. Garnish with basil leaves before serving.