Name: Mediterranean Vegetable Lasagne
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 sweet potato diced peeled; 2 eggplant diced large; 2 zucchini diced; 1 capsicum diced; 400 g canned diced tomato; 600 ml pasta sauce; 1 low-fat cheddar cheese grated; 1 fresh lasagne sheets

by Tassiezac Last updated on 07/09/2019

A healthy and very tasty vegetarian lasagne. - Tassiezac

Ingredients

2 sweet potato diced peeled
2 eggplant diced large
2 zucchini diced
1 capsicum diced
400 g canned diced tomato
600 ml pasta sauce
1 low-fat cheddar cheese grated
1 fresh lasagne sheets

Method

Step 1

Preheat oven to 180-200C.
Step 2

Place sweet potatoes on an oven tray lined with baking paper, and spray with oil. Bake in the oven until soft and lightly browned.
Step 3

Add eggplant, zucchini and capsicum to a lasagne dish, sprinkle with olive oil, and toss to coat.
Step 4

Bake in the oven until the eggplant and zucchini are cooked and soft.
Step 5

When all vegetables are cooked, remove from the oven and add the eggplant, zucchini and capsicum to the sweet potato on the baking tray.
Step 6

Add the tin of tomatoes to the roasted vegetables, and mix altogether.
Step 7

Pour enough pasta sauce into the lasagne dish to thinly cover the base.
Step 8

Place a layer of lasagne sheets over the sauce, and then add the mixed vegetables on top of the lasagne sheets.
Step 9

Pour pasta sauce over the vegetables, then top with another layer of lasagne sheets.
Step 10

Spread the rest of the pasta sauce over the lasagne sheets, and top with grated cheese.
Step 11

Bake for 30 minutes or until the cheese is browned.

Equipment

1 heavy-based oven tray

Recipe Notes

from Australia’s Best Recipes team

Serve with steamed greens, or a salad. The eggplant, zucchini and capsicum can be char-grilled rather than roasted. I have made this without the tin of tomatoes (I forgot to add it), and it was still delicious, and a bit firmer.