Summer vegetable lasagne
PersonalPoints™ per serving
Lasagne without pasta sounds strange? Trust us! This one’s great and is ready in 30 minutes
Reduced-fat ricotta cheese
250 g, (8 slices)
Chargrilled capsicum in oil
140 g, (4 slices)
Extra light cheddar cheese
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Combine ricotta and pesto in a small bowl.
- Spread half the ricotta mixture over 4 eggplant slices. Top with capsicum, remaining ricotta mixture and remaining eggplant.
- Spoon half the passata over prepared tray, making 4 separate rounds about the size of the eggplant slices. Place eggplant stacks on passata. Top with remaining passata and sprinkle with cheese. Bake for 15 minutes or until heated through and cheese is melted.
SERVING SUGGESTION: Rocket leaves drizzled with balsamic vinegar, plus sourdough bread. TIPS: Find chargrilled eggplant and capsicum at the deli counter of most supermarkets. Alternatively, lightly spray 1 large eggplant (cut lengthways into 8 slices) and 2 red capsicums (halved) with oil and chargrill until tender. Prepare ahead and keep, covered, in the fridge until required.