Our Recipe – Winter Vegetable Lasagne, is full of flavour & you may just have some of these veggies growing in your productive garden.  Either way this tasty recipe is a real winner.

Lovely on its own, served with a side salad and garden bread & great for lunch boxes, this Winter Vegetable Lasagne will have them coming back for more.


Vegetable LasagneIngredients.

1 med Zucchini – sliced
1 med yellow Squash – sliced
½ Capsicum – sliced
1 Eggplant – cubed
1 Red Onion – cut into wedges
2 x cloves Garlic – finely diced
1 cup of fresh Mushrooms – sliced
250g of Spinach or Silverbeet – chopped & steamed
250g of Ricotta Cheese
30g grated Parmesan Cheese
400g Lasagne Sheets
1½ cups grated Tasty Cheese
30g grated Parmesan Cheese


1. In a saucepan fry off the onion & garlic.
2. Add the remaining veges, pasta sauce & herbs.  Simmer for 15min on a medium heat.
3. In a bowl, combine the cooled spinach or silver beet with the ricotta & the parmesan cheese.
4. Start the layering of the lasagne by placing a small amount of the veggie mix on the bottom of your baking dish. Top with the lasagne sheets then add half of the remaining veggie mix. Top with a layer of lasagne sheets then the ricotta mix, then another layer of lasagne sheets. Spoon the remaining veggie mix over the lasagne sheets and cover the baking dish with foil.
5. Bake in a 180°C oven for 30-40 min or until cooked through.
6. Top with the grated tasty cheese and parmesan cheese and cook for a further 10 min.
TIP – Use a little spray oil to line your baking dish. This will make serving and clean up a little easier.  Also garnish with chopped fresh parsley for extra flavour.
We hope you enjoy our Winter Vegetable Lasagne!


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