Roast vegetable lasagne

YOU
4 servings
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Dairy

By Food24 November 03 2009
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Ingredients (12)

4.00 courgettes — baby, chopped
2.00 pepper — red or yellow, chunks
2.00 red onions — quartered
5.00 garlic — large cloves
0.00 fresh thyme — sprigs
0.00 fresh chillies — 573
1.00 tomato pasta sauce
0.00 olives — black or green
250.00 g lasagne sheets — cooked
250.00 g cottage cheese — or cream cheese
60.00 ml mayonnaise
0.00 parmesan cheese — grated
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Method:

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.



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