Roasted Italian vegetable & beef lasagne
Prep
60 MIN
Total
2 HR 10 MIN
Servings
8 Servings
Ingredients
800
g
Butternut pumpkin, peeled & cut into ½ cm wedges
1
Small eggplant, sliced into 1cm pieces
2
Medium zucchinis, sliced lengthwise
2
Red capsicum, halved, roasted, peeled & seeded
500
g
Packet fresh lasagne sheets
1/2
bunch
Fresh basil leaves
150
g
Feta cheese
400
g
Mozzarella cheese, sliced
1
tbsp
Olive oil
1
Onion, chopped
2
Cloves garlic, finely chopped
500
g
Lean beef mince
1
tbsp
Italian mixed herbs
2
420g can Heinz condensed big red tomato soup
-
Freshly ground pepper and salt, to taste
Instructions
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.
