Vegetable Lasagne

Name: Vegetable Lasagne
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6-8 serving(s)
Ingredients: 8 vine ripened tomatoes, thickly sliced; 3 orange sweet potatoes, peeled and thinly sliced; 2 eggplants, thickly sliced; 3 red bell peppers, cut into 8 pieces; 5 zucchini, thickly sliced lengthways; 4 portabella mushrooms, sliced; sea salt; 375 g fresh lasagna sheets (you can use dried lasagne sheets that have been cooked in boiling water until soft); 1 kg fresh ricotta cheese; 1/4 cup chopped basil leaves; 1/4 cup chopped flat leaf parsley; 2 eggs; 3/4 cup cream; sea salt and black pepper; 1 cup grated mozzarella cheese

Submitted by CrinV

"Sweetheart dinner 2009"

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Ready In:: 1hr 45mins
Ingredients:: 15
Serves:: 6-8

ingredients

8 vine ripened tomatoes, thickly sliced
3 orange sweet potatoes, peeled and thinly sliced
2 eggplants, thickly sliced
3 red bell peppers, cut into 8 pieces
5 zucchini, thickly sliced lengthways
4 portabella mushrooms, sliced
sea salt
375 g fresh lasagna sheets (you can use dried lasagne sheets that have been cooked in boiling water until soft)
Ricotta filling
1 kg fresh ricotta cheese
¹⁄₄ cup chopped basil leaves
¹⁄₄ cup chopped flat leaf parsley
2 eggs
³⁄₄ cup cream
sea salt and black pepper
1 cup grated mozzarella cheese

directions

Preheat the oven to 350°F
Place the tomatoes, sweet potatoes, eggplants, red peppers, zucchini and mushrooms on baking trays lined with non-stick baking paper. Sprinkle with salt and bake for 40 minutes or until tender and golden.
To make the ricotta filling, combine the ricotta, basil, parsley, eggs, cream, salt and peper.
Grease a 9x13 or similar ovenproof baking dish. Line with some of the lasagne sheets.
Place half of the vegetables on top, then another lasagne sheet.
Spoon over half of the ricotta mixture, then place another layer of lasagne sheets on top.
Continue layering, finishing with the ricotta mixture. Sprinkle with the mozzarella and bake for 45 minutes or until the vegetables are soft.