Lasagne and roast vegetable salad

Ingredients 9
Servings 4


  • 1
    large butternut squash, peeled, seeded and cubed
  • 60
    olive oil
  • 3
    sprigs rosemary
  • 2
    baby cabbages, quartered
  • 100
    cauliflower florets
  • 12
    lasagne sheets, cooked al dente and drained
  • 60
    balsamic vinegar
  • salt and milled pepper
  • Parmesan shavings to serve


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.

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