Roasted Italian vegetable & beef lasagne

8 Servings


1 HR 50 MIN


30-60 mins


1 HR 10 MIN


800 g

Butternut pumpkin, peeled & cut into ½ cm wedges


Small eggplant, sliced into 1cm pieces


Medium zucchinis, sliced lengthwise


Red capsicum, halved, roasted, peeled & seeded

125 ml

Extra virgin olive oil

500 g

Pkt fresh lasagne sheets

1/2 bunch

Fresh basil leaves

150 g

Feta cheese

400 g

Mozzarella cheese, sliced

1 tbsp

Olive oil


Onion, chopped


Cloves garlic, finely chopped

500 g

Lean beef mince

1 tbsp

Italian mixed herbs


420g can Heinz condensed big red tomato soup


Freshly ground pepper and salt, to taste


Step 1

Place prepared vegetables onto a paper lined oven tray. Drizzle with olive oil and sprinkle with salt flakes. Roast in a preheated oven of 200°C for 25 minutes until vegetables are soft and lightly golden.

Step 2

Meanwhile, prepare meat sauce. Heat oil in a large pan and cook the onion and garlic for 2 minutes. Add mince and cook for 5 minutes or until well browned then add the Italian herbs. Add the HEINZ Big Red Tomato Soup and stir well to combine. Reduce heat and simmer for 5 minutes stirring occasionally. Season with freshly ground pepper and salt to taste. Set aside.

Step 3

To assemble lasagne, smear a small amount of meat sauce over the base of a 30cm x 20cm rectangular ovenproof dish and top with 1 large sheet (or 3 smaller sheets) of lasagne pasta to cover the base. Arrange pumpkin slices over pasta and sprinkle with crumbled feta and fresh basil leaves.

Step 4

Top with another layer of pasta and spoon over half the meat sauce, and a layer of zucchini. Arrange slices of mozzarella and then cover with whole pieces of roasted red capsicum. Top with a final layer of pasta sheets, the eggplant and finally the remaining meat sauce. Finish with remaining slices of mozzarella.

Step 5

Bake in a preheated oven of 190°C for 30 minutes until golden. Remove from oven and rest for 10 minutes before cutting. Serve with fresh garden salad and garlic bread.