Enjoy this vegetarian lasagne packed with plenty of fresh vegetables. Serve with a side salad.
4 medium yellow zucchinis, or green zucchinis, sliced lengthwise 1 large (750g) eggplant, sliced lengthwise 4 large field mushrooms 1 large red capsicum, sliced 60mL (3 tablespoons) sunflower oil* 10g (2 teaspoons) Flora pro-activ spread* 1 x 737g jar tomato pasta sauce* 6 instant lasagne sheets
Make this meal healthier by using Tick approved ingredients.*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
1. Preheat the oven to 180°C and brush a 2.5 litre capacity ovenproof dish with melted Flora pro-activ.
2. Brush zucchinis, eggplant, mushrooms and capsicum with oil and cook on heated grill plate or frying pan. Place vegetables onto baking trays and bake for 10-12 minutes, cool. Spread a small amount of pasta sauce into prepared dish and line with two lasagne sheets. Layer with zucchini, sauce, lasagne sheets, eggplant, sauce, lasagne sheets, mushrooms, sauce; finishing with capsicum.
3. Bake for 35 minutes or until cooked. Stand for 15 minutes before serving
Recipe courtsey of Flora Pro-activ.