Free-form lasagne with roasted vegetables
- 1-1 ½ cups fresh vegetables, cut in chunks and roasted (use courgette, pumpkin, kumarasweet-potatoX, ½ capsicum or whatever else you have)
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 clove garlic, chopped
- 1 teaspoon balsamic vinegar
- 400g can chopped tomatoes
- 1 teaspoon sugar
- 1 pinch mixed herbs
- handful basil leaves, plus a few extra
- 100g fresh lasagne sheets (divide a 400g pack and freeze in 100g units)
- 1 tablespoon grated or shaved parmesan cheese
1 Preheat the oven to 210°C. Place the vegetable chunks in a plastic bag with a dash of the oil and rub them around till lightly coated. Place in a roasting pan and roast for 15-20 minutes or until tender and golden.
2 In a pan, heat the remaining oil and cook the onion and garlic until soft. Add the balsamic vinegar and when reduced add the tinned tomatoes, sugar, dried herbs and all but a few of the basil leaves, then simmer.
3 Slice the pasta sheet into 3 strips and place the strips into the sauce. Gently submerge them and simmer them in the sauce for approximately 15 minutes while the vegetables are roasting. Stir the pasta and sauce frequently with a wooden spoon, gently simmering, so the pasta cooks without sticking to the pan and the sauce reduces.
4 When the vegetables are cooked, the sauce reduced and the pasta tender, assemble the dish by layering the pasta, sauce, roasted vegetables and parmesan informally on a warmed plate, finishing with sauce and a final sprinkle of parmesan. Garnish with basil leaves and eat immediately.
Nutrition Info (per serve)
Total fat 17.9g
–Saturated fat 3.8g
Dietary fibre 10.4g
Include black olives or a splash of red wine.
Remaining pasta sheets can be cut in ribbons and used for fettuccine-style dishes.
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