Recipes

Roasted vegetable lasagne

5 servings

Lunch

1 HR 5 MIN

Prep

15-30 mins

Cook

45 MIN

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

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.

Step 2

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

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.

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.

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.