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easy vegetarian lasagne




Source of Recipe


weight watchers


List of Ingredients




3 medium capsicums, quartered
4 medium zucchinis, cut into chunks
1 medium eggplant, chopped
1 onion, chopped
2 tsp minced garlic
600g jar tomato pasta sauce
2 tbs fresh basil, chopped
6 large lasagne sheets
250g reduced-fat ricotta cheese
60g reduced-fat tasty cheese, grated
20g parmesan cheese, grated




Recipe



Preheat grill to high and grill the capsicum skin side up until blacked and blistered. Peel away skin and discard.

Preheat oven to 180 °C. Coat a pan with cooking spray, heat and cook the zucchini, eggplant, onion and garlic until softened. Stir in the pasta sauce and basil.

Place 3 lasagne sheets into the base of a deep 25cm x 33cm ovenproof dish. Arrange half the vegetable mixture over.

Place the 3 remaining lasagne sheets over. Cover with the remaining vegetables. Spread the ricotta cheese over the top and sprinkle with the combined tasty and parmesan cheeses.

Bake in the oven for about 35-40 minutes or until top is browned and pasta is tender and cooked through.