Roast Vegetable Lasagne
8 vine-ripened tomatoes, thickly sliced
3 medium sized orange sweet potatoes, peeled and thinly sliced
2 eggplants, thickly sliced
3 red capsicum, cut into 8 pieces
5 zucchini, thickly sliced lengthwise
200g mushrooms, sliced
sea salt for sprinkling
375g fresh lasagna sheets
1 kg fresh ricotta
¼ cup chopped basil leaves
¼ cup chopped flat-leaf parsley leaves
¾ cup cream
sea salt and cracked black pepper
1 cup grated mozzarella
Preheat the oven to 180 degrees Celsius. Place the tomatoes, sweet potatoes, eggplants, capsicums, 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 filing , combine the ricotta, basil, parsley, eggs, cream, salt and pepper. Grease a 32cm x 22 cm 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.
Note:You can use dry lasagne sheets that have been cooked in boiling water until soft.
Use MOO Cottage Cheese instead of the ricotta to make this dish cheaper.
From the Vegetarian Recipe File