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Mediterranean lasagne

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.


    • 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


    1. 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.
    2. 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.
    3. Spread the ricotta mixture over top. Sprinkle with parmesan cheese. Bake in a moderate oven, 180°C for 45 minutes.


    • A Mediterranean flavoured pasta sauce is available in the refrigerated section of the supermarket, but any pasta sauce can be used in this recipe.

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