Home

.bgImage.slide__image.gbi-690326791-1izxQojzPqUxi3DQzKVVk3:before { opacity: 1; background-image: url(''https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt2e0f6421c621e56d/635fbee126b2ae45c71ba698/mediterranean-lasagne300dpi.jpg?width=286&height=126&format=jpg&quality=95&crop=910%3A400''); }

Mediterranean lasagne

Name: Mediterranean lasagne
Prep time: 20 min
Cook time: 90 min
Ingredients: 1 medium eggplant; 2 yellow capsicum; 2 zucchini (courgette); 4 cloves garlic; 1 tbs olive oil; 15 pitted kalamata olives, chopped; 300g ricotta cheese; 200g fetta cheese; 5 large lasagne sheets; 425g jar mediterranean pasta sauce; 2 tbs parmesan cheese, grated

Serves: 8

Prep: 20

Cook: 90

A delicious Mediterranean style vegetable lasagne, perfect for a winter’s evening served with salad or vegies on the side.

Ingredients

1 medium eggplant
2 yellow capsicum
2 zucchini (courgette)
4 cloves garlic
1 tbs olive oil
15 pitted kalamata olives, chopped
300g ricotta cheese
200g fetta cheese
5 large lasagne sheets
425g jar mediterranean pasta sauce
2 tbs parmesan cheese, grated

Email Ingredients

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Chop all vegetables into 2cm cubes and place in roasting pan and add cloves of garlic. Toss through oil. Bake in a moderate oven, 180°C for 45 minutes, stirring occasionally. Remove roasted garlic from vegetables and mash. Return garlic to vegetables. Stir through olives.
Combine ricotta and fetta in a food processor until smooth. Place lasagne sheets in the base of a lasagne dish. Spread with ½ the vegetables and ½ the sauce. Repeat with lasagne sheet, vegetable and sauce layers.
Spread the ricotta mixture over top. Sprinkle with parmesan cheese. Bake in a moderate oven, 180°C for 45 minutes.