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Roasted vegetable lasagne

Enjoy this vegetarian lasagne packed with plenty of fresh vegetables. Serve with a side salad.

Serves: 6
Preparation time: 30 minutes
Cooking time: 35 minutes + 15 minutes standing time

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.

Nutritional Information
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