Lasagne and roast vegetable salad

Name: Lasagne and roast vegetable salad
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 butternut peeled, deseeded, cubed; 60.00 ml fresh chillies 573; 3.00 fresh rosemary sprigs; 2.00 cabbage baby, quartered; 100.00 g cauliflower cut into florets; 12.00 lasagne sheets cooked; 60.00 ml vinegar balsamic; salt and freshly ground black pepper; parmesan cheese shavings to serve

4 servings

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (9)

1.00	butternut — peeled, deseeded, cubed
60.00 ml	fresh chillies — 573
3.00	fresh rosemary — sprigs
2.00	cabbage — baby, quartered
100.00 g	cauliflower — cut into florets
12.00	lasagne sheets — cooked
60.00 ml	vinegar — balsamic
	salt and freshly ground black pepper
	parmesan cheese — shavings to serve

Tap for ingredients

Method:

Preheat oven to 180 ºC.
Place butternut on a baking sheet, drizzle with half the olive oil and roast for 20 minutes, or until tender. Add rosemary, cabbage and cauliflower after 10 minutes.
Layer lasagne and vegetables on 4 plates. Shake remaining olive oil, balsamic vinegar and seasoning in a screw top jar and sprinkle over salad. Garnish with Parmesan shavings.