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Mediterranean lasagne

Name: Mediterranean lasagne
Prep time: 20 min
Cook time: 90 min
Ingredients: 1 medium eggplant; 2 yellow capsicum; 2 zucchini (courgette); 4 cloves garlic; 1 tbs olive oil; 15 pitted kalamata olives, chopped; 300g ricotta cheese; 200g fetta cheese; 5 large lasagne sheets; 425g jar mediterranean pasta sauce; 2 tbs parmesan cheese, grated

Serves: 8

Prep: 20

Cook: 90

A delicious Mediterranean style vegetable lasagne, perfect for a winter’s evening served with salad or vegies on the side.

Ingredients

1 medium eggplant
2 yellow capsicum
2 zucchini (courgette)
4 cloves garlic
1 tbs olive oil
15 pitted kalamata olives, chopped
300g ricotta cheese
200g fetta cheese
5 large lasagne sheets
425g jar mediterranean pasta sauce
2 tbs parmesan cheese, grated

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Method

Chop all vegetables into 2cm cubes and place in roasting pan and add cloves of garlic. Toss through oil. Bake in a moderate oven, 180°C for 45 minutes, stirring occasionally. Remove roasted garlic from vegetables and mash. Return garlic to vegetables. Stir through olives.
Combine ricotta and fetta in a food processor until smooth. Place lasagne sheets in the base of a lasagne dish. Spread with ½ the vegetables and ½ the sauce. Repeat with lasagne sheet, vegetable and sauce layers.
Spread the ricotta mixture over top. Sprinkle with parmesan cheese. Bake in a moderate oven, 180°C for 45 minutes.