A wonderful, authentic-style lasagne featuring the favourite
flavours of the Mediterranean region. Sauce can made in advance to
save time.
Serves: 8-10
Prep time: 20-25 minutes
Cooking time (sauce): 15-20 minutes
Cooking time (lasagne): 45-50 minutes
Ingredients
- 1 red onion, chopped
- 1 medium eggplant, diced into 2cm chunks
- 2 green zucchini, sliced
- 200g button mushrooms, sliced
- 2 x 410g cans Ardmona rich and thick Napoletana sauce
- 1 x 375g pkt Latina Fresh lasagne sheets
- 1 x 450g Always Fresh fire roasted and peeled whole peppers,
drained and halved
- 600ml carton thickened cream
- 4 eggs, lightly beaten
- 150g ricotta cheese, crumbled (fresh from the Deli)
- 200g feta cheese, crumbled (fresh from the Deli)
- 1 cup Perfect Parmesan cheese, shredded
- 1 x 200g punnet The OriginalTM grape tomatoes,
halved
- Basil leaves, to garnish
Cooking instructions
- In a large saucepan heat the oil over medium heat. Cook the
garlic and onion for 1-2 minutes or until softened slightly. Add
the eggplant, zucchinis, and mushrooms and cook for a further
minute. Add sauce. Allow sauce to simmer for 15-20 minutes. Season
to taste.
- Preheat oven to 180ºC. Meanwhile, mix the cream together
with the eggs. Season to taste.
- Using a greased 24 x 34cm deep baking dish, lay 2 sheets of
lasagne to fit base. Arrange half the fire roasted peppers onto
sheets, and cover with half the sauce. Continue with 2 more lasagne
sheets, and pour on half the cream sauce, sprinkle with half the
ricotta, feta and parmesan cheese. Repeat this process, finishing
with a cream and cheese top.
- Top with grape tomatoes. Bake for 45-50 minutes or until golden
brown. Garnish with basil leaves before serving.