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Vegetable lasagne bake
Vegetable lasagne bake
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Savory lentil and roasted vegetable lasagna.
Ingredients:
  • 2 small red capsicums, deseeded, cut into thick strips
  • 1 red onion, halved, cut into thin wedges
  • 3 (about 350g) Lebanese eggplants, cut into 1cm-thick slices lengthways
  • 400g zucchini, trimmed, cut into 1cm-thick slices lengthways
  • 36.40 gm olive oil
  • 2 x 400g cans brown lentils, rinsed, drained
  • 2 x 400g cans diced tomatoes
  • 40.00 ml chopped fresh continental parsley
  • 500g fresh ricotta
  • 40g (1/2 cup) finely grated parmesan
  • 2 eggs, lightly whisked
  • 6 dried lasagne sheets
  • 200g mozzarella, thinly sliced
Instructions:
  • Preheat your oven to 230°C. Combine capsicum, onion, eggplant, and zucchini in a large bowl. Drizzle with oil, season with salt and pepper, and toss well. Transfer the vegetables to a 2.8L-capacity ovenproof dish. Bake for 25 minutes until tender. Remove vegetables from the oven and transfer to a plate. Lower the oven temperature to 190°C.
  • In a bowl, mix together the lentils, tomato, and parsley. Season with salt and pepper. In another bowl, combine the ricotta, parmesan, and egg. Season with salt and pepper.
  • Spread a layer of 250ml (1 cup) of tomato mixture over the base of the dish. Add half of the lasagne sheets on top. Spoon another 250ml (1 cup) of tomato mixture over the lasagne sheets. Layer with the vegetable mixture followed by half of the ricotta mixture. Repeat the layering process with the remaining lasagne sheets, tomato mixture, and ricotta mixture. Finish off with a topping of mozzarella.
  • Cover the lasagne with non-stick baking paper and foil, then bake for 40 minutes until tender. Remove the paper and foil, bake for an additional 12 minutes until the mozzarella is golden brown. Let it rest for 15 minutes before serving.

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