Roasted Italian Vegetable Lasagne

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.