Roasted Vegetable and Pesto Lasagne
 Ingredients
2 medium eggplant, cut into 1cm slices
Olive oil spray
4 medium red capsicums
500g low fat fresh ricotta
200g low fat natural yoghurt
1 packet fresh lasagne sheets
750g jar tomato-based pasta sauce
1/2 cup pesto
Method
1. Lightly spray eggplant with oil and place on a baking tray in a single layer. Bake in a moderately hot oven,190°C, for 40 minutes or until browned and tender.
Roast whole capsicums in a very hot oven until skin blisters and blackens. Remove from oven and place in a paper bag to cool. Remove skin.
2. Place ricotta and yoghurt in a food processor and process until smooth.
3. To assemble, cover the base of a large lasagne dish with a layer of lasagne sheets. Spread with 1/3 of pasta sauce. Layer with more lasagne sheets, another 1/3 of the sauce, ½ the eggplant, another layer of lasagne sheets, remaining sauce, capsicum, lasagne and eggplant. Spread pesto over top and then ricotta.
Bake in moderate oven, 180°C, for 45 minutes or until browned.
Recipe courtesy of Sanitarium
- for more great recipes have a look at their website - |