Prep
20 MIN
Cook
1 HR 10 MIN
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
125 ml
Extra Virgin Olive Oil
500 g
Fresh Lasagne Sheets
½ 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
420g 2 cans
HEINZ Big Red Condensed Tomato Soup
to taste
Freshly Ground Pepper
to taste
Salt
Layers and layers of flavour…this roasted vegetable lasagna is one not to pass by
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 Condensed 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 190ºc for 30 minutes until golden. Remove from oven and rest for 10 minutes before cutting. Serve with fresh garden salad and garlic bread.
