All Recipes

Roasted vegetable lasagne

Prep

15-30 mins

Total

1 HR 5 MIN

Servings

5 servings

Here’s one for all you vegetable lovers out there a lasagne packed with delicious flavours and loads of your favourite roast vegetables. Let’s not ...

Ingredients

  • 5

    cups

    1cm diced vegetables (approx. 650g prepared vegetables) - combination of pumpkin, kumara, carrots, parsnips

  • 1

    Red onion, chopped

  • 400

    g

    Can Wattie's black beans in springwater

  • 2

    Cups chopped spinach leaves, firmly packed

  • 500

    g

    Jar Heinz [SERIOUSLY] GOOD™ four cheeses creamy lasagne bake

  • -

    Approx. 9 sheets dried lasagne pasta

  • 525

    g

    Jar Heinz [SERIOUSLY] GOOD™ rich tomato lasagne bake

  • 1/2

    cup

    Grated parmesan cheese

Instructions

  1. Step 1

    Preheat oven to 200°C. Place vegetables on a baking paper lined oven tray. Toss through 2 tablespoons of oil. Roast for approximately 15 minutes until vegetables are tender. Transfer vegetables to a large mixing bowl. Add drained Wattie’s Black Beans and chopped spinach leaves.

  2. Step 2

    Stir through HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake.

  3. Step 3

    Grease a 2 litre lasagne-style ovenproof dish. Place a layer of dried lasagne pasta sheets on the base of the dish to cover.

  4. Step 4

    Spoon over half the vegetable mixture. Place another layer of lasagne pasta sheets on the vegetables. Spread 1/3 of a jar of HEINZ [SERIOUSLY] GOOD™ Rich Tomato Lasagne Bake over the lasagne pasta sheets. Spoon over remaining vegetables. Top with a final layer of lasagne pasta sheets.

  5. Step 5

    Pour over remaining tomato sauce. Sprinkle over grated Parmesan cheese. Bake for 20-25 minutes until cheese is bubbling, golden and pasta is cooked.

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