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Three Cheese Vegetable Lasagne

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.