Summer vegetable lasagne
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Lasagne without pasta sounds strange? Trust us! This one’s great and is ready in 30 minutes
Ingredients
Reduced-fat ricotta cheese
200 g
Roasted capsicum in oil
140 g, (4 slices)
Chargrilled eggplant, marinated in oil
250 g, (8 slices)
Basil pesto
2 tbs
Tomato passata
1 cup(s)
Extra light cheddar cheese
100 g
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Spread half the ricotta mixture over 4 eggplant slices. Top with capsicum, remaining ricotta mixture and remaining eggplant.
3
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.
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