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Summer veg lasagne
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Prep Time:
405 minutes
Cook Time:
20 minutes
Total Time:
425 minutes
Gluten-free summer vegetable lasagne with creamy cheese filling - simple and delicious!
Ingredients:
  • 1 large red capsicum, deseeded, halved
  • 1 large yellow capsicum, deseeded, halved
  • 3 large zucchini, sliced 5mm-thick lengthways
  • 1 small eggplant, cut into 5mm-thick rounds
  • 2 bunches asparagus, trimmed
  • 4 fresh gluten-free lasagne sheets
  • 400g Cottage Cheese
  • 2 tsp salted baby capers, rinsed, chopped
  • 2 tsp finely grated lemon rind
  • 40.00 ml chopped fresh continental parsley
  • 125.00 ml fresh basil leaves
  • Baby beetroot leaves, to serve
  • 6 slices wholegrain gluten-free bread, toasted
Instructions:
  • Preheat a chargrill pan over high heat. Lightly coat capsicum with oil. Char for 6-8 minutes until skin is blackened. Place in a bowl, cover, and let sit for 10 minutes. Peel off the skin.
  • Spritz zucchini and eggplant with oil and grill for 2-3 minutes per side until tender. Steam asparagus until tender, then cool.
  • Boil the lasagne in salted water for 2-3 minutes until tender. Then, mix cottage cheese, capers, and lemon rind in a large bowl.
  • Prepare the loaf pan by lining it with plastic wrap, ensuring the sides overhang. Layer the pan with zucchini, overlapping them and allowing 3-4 cm to overhang. Next, add in yellow capsicum, half of the cheese mixture, half of the lasagne sheets, asparagus, and eggplant, followed by the rest of the lasagne, cheese mixture, herbs, and red capsicum. Cover with overhanging zucchini, then plastic wrap. Place cans or weights on top. Chill in the fridge overnight for the dish to set.
  • When ready to serve, carefully flip the dish to remove the plastic wrap, then garnish with beetroot leaves. Enjoy with some crispy toast on the side.

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