Easy Vegetable Lasagna
Vegetable Lasagna Recipe Ingredients
250g instant lasagna sheets (or make your own - see 'accompaniments')
450g tomatoes, roughly chopped (either fresh or canned)
300g antipasto chargrilled capsicum, roughly chopped
400g creamy sundried tomato pesto
200g pine kernels
dash nutmeg
3/4 cup breadcrumbs
500g cottage or ricotta cheese
500g mozzarella cheese, shredded
200g fresh baby spinach leaves
Vegetable Lasagna Recipe Directions
Preheat oven to 180 degrees C (or 160 degrees C for fan forced ovens).
Combine tomatoes and capsicum in a bowl and set aside.
In a second bowl, combine half the pesto, baby spinach, breadcrumbs, ricotta/ cottage cheese and the nutmeg.
Spread remaining pesto on base of lasagne dish.
Layer the lasagne sheets to cover base of dish - you may need to trim the sheets to fit your dish.
Spoon in a layer of the tomato mixture.
Arrange another layer of lasagna sheets on top.
Spoon over spinach mixture and finish with layer of lasagna.
Pour over thickened cream.
Sprinkle grated mozzarella on top, then sprinkle on the pine kernels.
Cover with foil and bake for 30 minutes.
Remove foil, return to oven and bake for a further 15 minutes or until the cheese golden brown.
Remove from the oven and let your lasagna rest for 10 minutes before cutting and serving.