Roasted Vegetable Lasagna

Nutrition per serving

Estimated cost $4.00 per serving · $24.00 total

Ingredients

• 9 dried lasagne sheets
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red capsicum, sliced
• 250g ricotta
• 200g mozzarella, grated
• 60g parmesan, grated
• 400g tin crushed tomatoes
• 150g baby spinach
• 2 tbsp olive oil

Contains: Dairy, Gluten

Method

1. 1

   Roast the zucchini, eggplant and capsicum at 200°C for 20 minutes.

2. 2

   Simmer the tomatoes with a pinch of salt and sugar for 10 minutes.

3. 3

   Mix ricotta with half the parmesan and wilted spinach.

4. 4

   Layer pasta, tomato sauce, roasted vegetables and ricotta in a dish.

5. 5

   Top with mozzarella and remaining parmesan.

6. 6

   Bake at 180°C for 35 minutes until golden and bubbling.