Roasted vegetable lasagne
- 200g (1 ¾ cups) pumpkin, cut in 2.5cm pieces
- 2 courgetteszucchini, summer squashX, cut in 2.5cm pieces
- 2 small red onions, cut in thin wedges
- 2 red capsicums, chopped
- 3 cloves garlic, crushed
- olive oil cooking spray
- ¼ cup finely grated parmesan cheese
- 1 ½ cups low-fat cottage cheese
- 700g tomato pasta sauce
- 4 fresh lasagne sheets (about ½ x 400g packet)
- 190g chunky tomato pesto
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1 Preheat oven to 220°C. Line 2 large baking trays with baking paper. Place pumpkin, courgettes, onions, capsicums and garlic on prepared trays. Spray with oil. Roast for 30 minutes, or until tender. Remove from oven. Reduce oven temperature to 200°C.
2 Meanwhile, combine cheeses in a small bowl.
3 Spread 1/2 cup pasta sauce over the base of a 10-cup capacity ovenproof dish. Top with 1 lasagne sheet, trimming to fit. Top with a third of the vegetable mix, 3/4 cup tomato sauce, and 1/3 cup cheese mixture. Repeat layering with lasagne sheet, vegetable mix, sauce and cheeses. Finish with final lasagne sheet.
4 Spread pesto evenly over lasagne sheet. Crumble over remaining cheese mix. Cover and roast for 15 minutes. Uncover then roast for a further 30 minutes, or until golden. Serve with a salad.
Try using a different pesto – basil or rocket work well. Use vegetables which are in season – diced eggplant, chopped tomatoes and canned beans can also be added.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 4g
Dietary fibre 8g
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