October 15, 2020
Recipes

Recipe: Roasted vegetable lasagne with parsley pesto

The trick with this delicious meat-free family meal is to make sure the veggies are well roasted before you build the lasagne.

Roasted vegetable lasagne with parsley pesto
serves 6

2 eggplants
2 red capsicums
2 zucchinis
2 tbsp olive oil, plus 1 tbsp extra
1 brown onion, finely chopped
6 cloves garlic, roughly chopped
700g jar tomato passata
400g diced tomatoes
1 tbsp dried oregano
375g fresh lasagne sheets
250g mozzarella cheese, grated
50g grated parmesan

parsley pesto:
1 bunch flat-leaf parsley
zest and juice of a lemon
1 clove garlic, grated
¼ cup olive oil
30g grated parmesan

Preheat oven to 200C. Cut eggplant, capsicum and zucchini into 1cm slices, and lay onto two large lined baking trays. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 25-30 minutes or until golden brown and tender. Reduce oven temperature to 180C.

Meanwhile, place remaining 1 tablespoon olive oil into a medium saucepan over high heat. Add onion and garlic. Cook, stirring, until onion has softened. Add passata, diced tomatoes and oregano, then gently simmer for 5 minutes. Remove from heat.

Lightly grease a 30cm x 20cm deep roasting dish. Add enough lasagne sheets to cover the bottom. Arrange 1⁄3 of the roasted vegetables in the dish, then 1⁄3 tomato sauce, followed by 1⁄3 of the mozzarella and parmesan, then a layer of pasta. Repeat layers until all ingredients are used, finishing with cheese on top. Bake for 30-40 minutes or until cheese is golden brown and pasta is cooked through.

Meanwhile, combine parsley, lemon zest and juice and garlic in a small food processor and blitz until just combined. Stir in oil and parmesan. Serve with lasagne.

 

This recipe first appeared in the August 2020 issue of SALIFE magazine.

Subscribe Today! Subscribe to South Australia's biggest-selling magazine, showcasing the best of Adelaide and South Australia. From only $9 per issue
including free delivery to your door.

Tags: ,

Share —