Roasted Vegetable Lasagne

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Vegetable Lasagne is what you make when you want to load up on veggies with something that’s filling, comforting and so moreish, you don’t even think twice about it being Meat Free!

Fresh, healthy roasted vegetable lasagne loaded with colorful roasted vegetables and three different cheeses.

Ingredients

  • 5 cups 1cm diced vegetables (approx 650g prepared vegetables) - a combination of pumpkin, kumara, carrots, parsnips
  • 1 red onion, chopped
  • 400g can Wattie’s Lentils in Springwater, drained
  • 2 cups chopped spinach leaves, firmly packed
  • 500g jar HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake
  • 8-10 sheets dried lasagne pasta
  • 525g jar HEINZ [SERIOUSLY] GOOD™ Rich Tomato Lasagne Bake
  • ½ cup grated cheese
View Method Roasted Vegetable Lasagne

Method

  1. Preheat oven to 200°C. Place vegetables on a baking paper-lined oven tray. Toss through 2 tablespoons of oil. Roast for approximately 15 minutes until vegetables are tender. Transfer vegetables to a large mixing bowl. Add drained Wattie’s Lentils and chopped spinach leaves.
  2. Stir through HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake.
  3. Grease a 2 litre lasagne-style ovenproof dish. Place a layer of dried lasagne pasta sheets on the base of the dish to cover.
  4. Spoon over half the vegetable mixture. Place another layer of lasagne pasta sheets on the vegetables. Spread 1/3 of a jar of HEINZ [SERIOUSLY] GOOD™ Rich Tomato Lasagne Bake over the lasagne pasta sheets. Spoon over remaining vegetables. Top with a final layer of lasagne pasta sheets
  5. .Pour over remaining tomato sauce. Sprinkle over the grated cheese. Bake for 20-25 minutes until cheese is bubbling, golden and pasta is cooked.
View Ingredients Roasted Vegetable Lasagne
View Method Roasted Vegetable Lasagne
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