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THE DAIRY KITCHEN

Roast Vegetable Lasagne Slice

By THE DAIRY KITCHEN

Serves 6
Difficulty Easy
Preparation 25 MINS
Cooking 1 HR 0 MINS
Using vegetables instead of pasta to form the sheets with a delicious ricotta filling.

Ingredients

250g wedge pumpkin, peeled and sliced
1 eggplant, sliced
1 red capscium, cut into quarters
2 zucchini (400g), sliced
olive oil, for drizzling
500g tub ricotta
1/2 cup milk
4 eggs, lightly beaten
1/2 cup chopped basil
1/3 cup grated parmesan cheese
salt and pepper to taste
1/3 cup grated parmesan cheese, extra

Method

  1. Preheat oven to 200°C (180°C fan forced). Arrange sliced vegetables on a baking tray and drizzle with olive oil. Bake for 25-30 minutes or until just cooked and starting to brown. Remove from oven.
  2. In a separate bowl, combine ricotta, milk, eggs, basil and parmesan. Season well with salt and pepper.
  3. Layer one third of the vegetables into the base of a 25cm x 18cm large baking dish. Top with one third of the ricotta mixture. Repeat with remaining ingredients and layers. Sprinkle with the extra parmesan and bake at 200°C (180°C fan forced) for 30-35 minutes or until slightly puffed and golden. Serve warm or cool. 

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