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Ingredients

Roasted Vegetables

Method

  1. Roasted Vegetables
  2. Preheat the oven to 200°C.
  3. Coat vegetables in olive oil and place in a single layer onto 2-3 oven trays.
  4. Bake in oven for 30 minutes, turning after 15 minutes. Remove and allow to cool. To assemble the lasagna:
  5. Place 2 tablespoons of pasta sauce over the base of a greased 23cm x 35cm ovenproof lasagna dish. Top with a layer of lasagna and sprinkle with ½ cup mozzarella cheese.
  6. Arrange roasted zucchini, carrot, pumpkin and leek on top of cheese and spoon over ½ cup sauce.
  7. Place second sheet of lasagna on top and sprinkle with ½ cup mozzarella and a layer of capsicum slices and mushrooms. Spoon over ½ cup sauce.
  8. Top with a third sheet of lasagna and spread ricotta evenly over surface. Place spinach leaves on top and arrange eggplant slices neatly on top.
  9. Dot remaining sauce over surface and sprinkle with extra mozzarella and parmesan cheese.
  10. Place in a preheated oven at 190° C and bake for 45-50minutes