Roast vegetable lasagne

Recipe from: 4/22/2004 12:00:00 AM

Ingredients 12
Servings 4


  • 4
    baby marrows, cut into chunks
  • 2
    red or yellow peppers, seeded and cut into chunks
  • 2
    red onions, quartered
  • 5
    plump garlic cloves
  • fresh thyme sprigs
  • olive oil
  • 1
    jar Mediterranean pasta sauce
  • few black or green olives
  • 250
    lasagne sheets, lightly cooked
  • 250
    creamed cottage cheese or cream cheese
  • 60
  • grated Parmesan cheese


Preheat the oven to 200 °C and grease an ovenproof dish.
Spread all the vegetables in the dish, top with the garlic and thyme sprigs and drizzle with olive oil.
Roast for about 30 minutes or until done.
Remove all but a quarter of the vegetables and spoon a quarter of the pasta sauce over the vegetables in the dish. Add a few olives.
Arrange three lasagne sheets on top.
Repeat the layers until everything has been used.
Mix the cottage cheese and mayonnaise, add a little Parmesan cheese and spread on top.
Sprinkle with more Parmesan cheese and bake for about 30 minutes or until warmed through and done.
Serve with bread rolls and a salad.

Read more on: bake  |  roast  |  dairy

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