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Roasted Italian vegetable and beef lasagne
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Member recipe: Unverified by Taste.com.au team.
Ingredients:
  • 1 onion, chopped
  • 800g butternut pumpkin, peeled & cut into 1/2 cm wedges
  • 1 small eggplant, sliced into 1cm pieces
  • 2 medium zucchinis, sliced lengthwise
  • 2 red capsicum, halved, roasted, peeled & seeded
  • 125ml extra virgin olive oil
  • 18.20 gm olive oil
  • 2 cloves garlic, finely chopped
  • 500g lean beef mince
  • 20.00 ml Italian mixed herbs
  • 2 x 420g can Condensed Big Red Tomato Soup
  • salt and pepper, to taste
  • 500g pkt fresh lasagne sheets
  • 1/2 bunch fresh basil leaves
  • 150g feta
  • 400g mozzarella, sliced
Instructions:
  • Preheat your oven to 200°C.
  • Spread vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Roast in a preheated oven for 25 minutes until veggies are tender and slightly golden. Then, lower the oven temperature to 190C.
  • For the meat sauce, heat oil in a large pan and sauté onion and garlic for 2 minutes. Add mince and cook for 5 minutes until browned. Stir in Italian herbs, then pour in HEINZ Big Red Tomato Soup, mixing thoroughly. Simmer on low for 5 minutes, stirring occasionally. Season with fresh pepper and salt to your liking. Set aside.
  • Spread a thin layer of meat sauce on the bottom of a 30cm x 20cm ovenproof dish. Place 1 large sheet (or 3 smaller sheets) of lasagne pasta over the sauce. Layer pumpkin slices on top of the pasta and then sprinkle with crumbled feta and fresh basil leaves.
  • Layer pasta, meat sauce, zucchini, mozzarella, roasted red capsicum, pasta, eggplant, meat sauce, and mozzarella.
  • Bake until golden for 30 minutes. Let it rest for 10 minutes before slicing. Enjoy with a side of fresh garden salad and garlic bread.

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