RECIPE

Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Cook time: 60 mins
Total time: 60 min
Yield: 4
Ingredients: 500 g butternut pumpkin, peeled & cut into 2 cm chunks; 1 red onion, cut into wedges; 1 red capsicum, deseeded and cut into chunks; 1 yellow capsicum, deseeded and cut into chunks; 2 tbsp olive oil; Salt and freshly ground black pepper; 12 cherry tomatoes, cut in half; 6 lasagne sheets (weighing about 100 g); 75 g grated mozzarella cheese; Chopped fresh dill or parsley, to garnish; DOLMIO® Thick Tomato Lasagne Sauce 505 g; DOLMIO® Bechamel Lasagne Sauce 490 g

Cook

60 mins

Prep

20 mins

Makes

4 servings

This healthy twist swaps beef for butternut pumpkin to give a tasty lasagne that’s suitable for vegetarians.

500 g butternut pumpkin, peeled & cut into 2 cm chunks
1 red onion, cut into wedges
1 red capsicum, deseeded and cut into chunks
1 yellow capsicum, deseeded and cut into chunks
2 tbsp olive oil
Salt and freshly ground black pepper
12 cherry tomatoes, cut in half
6 lasagne sheets (weighing about 100 g)
75 g grated mozzarella cheese
Chopped fresh dill or parsley, to garnish
DOLMIO® Thick Tomato Lasagne Sauce 505 g
DOLMIO® Bechamel Lasagne Sauce 490 g

PRODUCTS USED

Dolmio Lasagne Bechamel Sauce 490g

See details

Dolmio Thick Tomato Lasagne Sauce 505g

See details

COOK'S TIPS

Note: Make sure that you choose lasagne sheets that don't need pre-cooking (most varieties are ready-to-use). You can buy pre-prepared butternut squash to save time - just check your local supermarket's vegetable section.

EXPERIMENT: Try using different vegetables -sweet potato, eggplant, carrots, zucchinis, leeks and mushrooms. If you like, use grated cheddar cheese as an alternative to mozzarella.

1
Pre-heat the oven to 190°C (fan 170°C). Put the butternut pumpkin, red onion and capsicums into a large roasting tin and add the olive oil and seasoning, tossing to coat. Roast for 25-30 minutes, turning once, until the vegetables are tender. Add the cherry tomatoes, then stir in the DOLMIO® Thick Tomato Lasagne Sauce.
2
Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26 cm x 20 cm. Arrange 3 lasagne sheets on top, then spread half the Dolmio® Bechamel Lasagne Sauce over them. Repeat the layers, then sprinkle the grated mozzarella evenly over the surface.
3
Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, garnished with a few basil leaves.