1 tablespoon olive oil
1 onion, sliced
1 clove garlic, sliced
1 eggplant, sliced thinly
2 zucchinis, sliced thinly
2 cups mushrooms, chopped
4 roasted red capsicums, chopped
700g jar passata or tomato pasta sauce
8-10 gluten-free instant lasagne sheets
350g pack frozen spinach, defrosted and drained
2 tablespoons basil pesto
250g tub low-fat ricotta
2 tablespoons grated parmesan
Nutrition (per serve)
Preheat oven to 180 °C. Heat oil in a large frying pan. Gently fry onion and garlic. Add eggplant, zucchinis and mushrooms and cook until softened. Drain off any liquid, then add roasted capsicum.
Spoon half the vegetable mixture into a baking dish. Spoon over half the passata, then top with a layer of lasagne sheets.
Spread a layer of spinach over lasagne sheets. Top with the rest of the vegetables, another layer of passata and a final layer of lasagne sheets.
Combine pesto with ricotta. Spoon mixture evenly over the top of the lasagne. Sprinkle with parmesan, then bake for 20-30 minutes until top is golden and lasagne sheets are tender. Serve with a green salad.
Recipe sourced from: Australian Healthy Food Guide