Pasta & Rice

Mediterranean Vegetable Lasagne

A wonderful, authentic-style lasagne featuring the favourite flavours of the Mediterranean region. Sauce can made in advance to save time.

Serves: 8-10.
Prep Time: 20-25 minutes.
Cooking Time (sauce): 15-20 minutes.
Cooking Time (lasagne): 45-50 minutes.

Ingredients

• 1 x 200g punnet The Original™ grape tomatoes, halved
• 2 garlic cloves, chopped
• 1 red onion, chopped
• 1 medium eggplant, diced into 2cm chunks
• 2 green zucchinis, sliced
• 200g button mushrooms, sliced
• 2 tbsp olive oil
• 2 x 410g cans Napoletana sauce
• 1 x 375g pkt lasagne sheets
• 1 x 450g jar whole peppers, drained and halved
• 600ml carton thickened cream
• 4 eggs, lightly beaten
• 150g ricotta cheese, crumbled
• 200g feta cheese, crumbled
• 1 cup parmesan cheese, shredded
• Basil leaves, to garnish

Cooking Instructions

• 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.
• Preheat oven to 180°C.
• Meanwhile, mix the cream together with the eggs. Season to taste.
• Using a greased 24 x 34cm deep baking dish, lay 2 sheets of lasagne to fit base.
• Arrange half the fire roasted peppers onto sheets, and cover with half the sauce.
• Continue with 2 more lasagne sheets, and pour on half the cream sauce, sprinkle with half the ricotta, feta and parmesan cheese.
• Repeat this process, finishing with a cream and cheese top.
• Top with grape tomatoes. Bake for 45-50 minutes or until golden brown. Garnish with basil leaves before serving.