Three Cheese Vegetable Lasagne

Cheese Please in Three Cheese Vegetable Lasagne

If you find some vegetable lasagnes a bit ‘meh’ you need Three Cheese Vegetable Lasagne in your life. Full of the goodness of sweet and delicious roasted vegetables it is full flavoured from the first mouthful to the last. Thanks to the three cheeses, feta, bocconcini and parmesan this lasagne is just so tasty. You’ll want to make it often! This could be the most delicious pasta dish on Milly Molly and Me. You need to have it in your meal plan.

High in calcium and protein and lower in saturated fats feta is a healthy option for cheese. Being high in sodium you won’t need to add a lot of salt to the lasagne. Bocconcini is a lower fat cheese that is high in calcium, iron and phosphorus so it is also a healthy option. Parmesan is an easily digestible cheese that is high in calcium,  phosphorus and zinc. It is also low in lactose.

Roasted Vegetable Goodness

So there are many benefits to embracing Three Cheese Vegetable Lasagne. Not to mention all the goodness of the vegetables roasted to sweet perfection. I use pumpkin, red capsicum, eggplant with spinach and tomato passata or tinned tomatoes but feel free to use any vegetables that roast well. This lasagne is a favourite with the whole family so I enjoy serving it knowing that they are getting lots of veg.  You could even add a tin of lentils if you like to incorporate legumes into your vegetarian meals. Do try Three Cheese Vegetable Lasagne and let me know how you like it.  It is one of my favourites but I am interested to hear your thoughts.

Melty, roasted goodness of Three Cheese Vegetable Lasagne

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Three Cheese Vegetable Lasagne Melty cheese and roasted vegetable goodness. Course: Main Course Cuisine: Australian, Italian Keyword: Three Cheese Vegetable Lasagne Prep Time: 40m Cook Time: 30m Total Time: 70m Servings: 6 Author: Jane Georgiades – 1 medium eggplant sliced – 2 red capsicum sliced in strips after roasting – 1/2 medium butternut pumpkin thinly sliced – 1 punnet cherry tomatoes halved – 1 tub baby bocconcini milk cherries sliced – 1 slab feta cheese crumbled – 1 cup parmigiano reggiano finely grated – 3 cloves garlic finely chopped – 1 tbsp oregano dried – 1 tbsp basil dried or three tbsp fresh and torn – 1 sprig rosemary or I tbsp dried – 1 750ml jar of passatta or two 400ml tins tomatoes – 1 pkt lasagne sheets dried 1) Set the oven to 200°C. Lay all sliced vegetables on 2 or three baking sheets lined with baking paper and drizzle olive oil over the top. Roast for 20 – 30 minutes until soft and caramelised. 2) Layer vegetables, boccincini and feta and pasta in a baking dish. 3) In a jug mix garlic with passata or tinned tomatoes and a little salt and pepper. Pour over the top of the cheese and vegetable layers and top with parmesan cheese. 4) Bake lasagne for 30 minutes until lasagne is soft and sauce is bubbling.  

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Three Cheese Vegetable Lasagne

Melty cheese and roasted vegetable goodness.

Course Main Course

Cuisine Australian, Italian

Keyword Three Cheese Vegetable Lasagne

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Servings 6

Author Jane Georgiades

Ingredients

• 1 medium eggplant sliced
• 2 red capsicum sliced in strips after roasting
• 1/2 medium butternut pumpkin thinly sliced
• 1 punnet cherry tomatoes halved
• 1 tub baby bocconcini milk cherries sliced
• 1 slab feta cheese crumbled
• 1 cup parmigiano reggiano finely grated
• 3 cloves garlic finely chopped
• 1 tbsp oregano dried
• 1 tbsp basil dried or three tbsp fresh and torn
• 1 sprig rosemary or I tbsp dried
• 1 750ml jar of passatta or two 400ml tins tomatoes
• 1 pkt lasagne sheets dried

Instructions

1. Set the oven to 200°C. Lay all sliced vegetables on 2 or three baking sheets lined with baking paper and drizzle olive oil over the top. Roast for 20 - 30 minutes until soft and caramelised.

2. Layer vegetables, boccincini and feta and pasta in a baking dish.

3. In a jug mix garlic with passata or tinned tomatoes and a little salt and pepper.

   Pour over the top of the cheese and vegetable layers and top with parmesan cheese.

4. Bake lasagne for 30 minutes until lasagne is soft and sauce is bubbling.