Roast Vegetable Lasagna
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 butternut squash, peeled, de-seeded and cut into thin wedges
- 2 parsnips, peeled and sliced
- 1 eggplant, cut into cubes
- 3 1⁄2 ounces cherry tomatoes
- olive oil
- 6 ounces mozzarella cheese, torn into chunks
- 3 1⁄2 ounces pine nuts
- 6 sheets lasagna noodles
- 2 ounces parmesan cheese, grated
- sage, to garnish
directions
- Preheat the oven to 400°F.
- Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes.
- Add the mozzarella and bake for a further five minutes, or until the cheese has melted.
- Meanwhile, bring a large pan of water to the boil. Add the lasagna sheets and blanch for four minutes or until al dente. Drain the lasagna and drizzle with olive oil to prevent the sheets from sticking together.
- Heat a small frying pan and toast the pine nuts for two minutes until golden brown, shaking the pan regularly.
- Assemble the dish by placing a sheet of lasagna on two serving plates. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan and ground black pepper. Repeat and finish with a third sheet of lasagna on each plate.
- Top with parmesan and sage and serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)