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Vegetable lasagne
Vegetable lasagne
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Freeze whole lasagna or pre-portioned slices for convenient meals.
Ingredients:
  • 500g eggplant, cut lengthways into 5mm-thick slices
  • Olive oil spray
  • 300g cup mushrooms, thinly sliced
  • 1 garlic clove, crushed
  • 100g baby spinach leaves
  • 125g (1/2 cup) light sour cream
  • 1 x 700g btl passata (tomato pasta sauce)
  • 6 fresh lasagne sheets
  • 250g chargrilled capsicum, sliced lengthways into 5cm-wide strips
  • 500g low-fat ricotta, crumbled
  • 125.00 ml chopped fresh basil
  • 80g (1/3 cup) sun-dried tomato pesto
  • 100g (1 cup) coarsely grated light mozzarella
Instructions:
  • 1. Preheat the oven to 180°C. 2. Drizzle or spray the eggplant with oil. 3. Heat a non-stick frying pan over medium heat. 4. Cook each batch of eggplant for 1-2 minutes per side until golden and tender. Transfer to a plate lined with paper towel.
  • - Oil the pan generously. - Sauté mushrooms and garlic on medium-high heat until soft, for about 3 minutes. - Toss in the spinach and cook until wilted, about 2 minutes. - Take the pan off the heat and mix in the sour cream. - Season with salt and pepper to taste.
  • Grease a 3L (12-cup) baking dish. Spread 125ml (1/2 cup) of passata on the base. Layer with 2 lasagne sheets, slightly overlapping. Add half of the mushrooms, eggplant, capsicum, ricotta, and basil. Top with 2 more lasagne sheets and 160ml (2/3 cup) of passata. Repeat layering with the remaining ingredients.
  • Spread a generous layer of flavorful pesto on top, followed by the rest of the passata. Sprinkle gooey mozzarella all over. Cover with foil, bake for 30 minutes, then uncover and bake for another 15-20 minutes until beautifully golden and thoroughly cooked. (Refer to note for freezing instructions.)

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