Prep
20 MIN
Cook
1 HR 10 MIN
Layers and layers of flavour…this roasted vegetable lasagna is one not to pass by
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
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.
