Combine the oil and leek in a large, non-stick frying pan and season with pepper. Cook over moderate heat until the leek is golden brown
Add the rocket and cook a further 1 – 2 minutes, or until wilted. Stir in the cheese and set aside
Meanwhile heat the grill or barbecue until very hot. Place the eggplant on the grill and cook for approximately 3 minutes on each side, then set aside
Lightly spray the zucchini slices with olive oil spray then place on the grill and cook for 2 minutes on each side, then set aside
Lastly spray the capsicum and pumpkin with olive oil spray and cook for 3 – 5 minutes on each side then remove from the grill and place with the other vegetables
Bring a large pot of water to a boil. Cook the lasagne sheets for 2 minutes, drain and set aside on clean tea towels
Smear the bottom of a baking dish with a few tablespoons of the tomato sauce then place one sheet of the pasta on the bottom. Top the pasta with half of the grilled vegetables and pour over a third of the tomato sauce. Spoon over half of the leek and cheese mixture then place another sheet of pasta on top and create a second layer with the remaining ingredients
Place the third sheet on the lasagne to create the third layer and spoon over the remaining tomato sauce and sprinkle with the grated parmesan cheese
Cover the dish with foil and bake for 30 minutes. Remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling
Real Food, Loukie Werle, Heart Foundation of Australia, 2005
1 tbsp
olive oil
1 1/2
leek, thinly sliced
60 g
rocket, coarsely chopped
75 g
ricotta cheese
75 g
cottage cheese, reduced-fat
400 g
eggplant, cut into thin slices
2
courgette, sliced lengthwise thinly
1
red capsicums, cut into 4cm pieces
360 g
pumpkin, sliced thinly
4
lasagne sheets, fresh (18 x 25cm)
500 ml
tomato paste, reduced-salt
3 tbsp
parmesan cheese
black pepper, freshly ground, to taste
Per serve
Energy
882kJ
Total Fat
7.2g
Saturated Fat
2.4g
Protein
10g
Total Carbohydrate
26g
Dietary Fibre
5.4g
Sodium
400mg
Method
Preheat the oven to 190°C (170°C fan)
Combine the oil and leek in a large, non-stick frying pan and season with pepper. Cook over moderate heat until the leek is golden brown
Add the rocket and cook a further 1 – 2 minutes, or until wilted. Stir in the cheese and set aside
Meanwhile heat the grill or barbecue until very hot. Place the eggplant on the grill and cook for approximately 3 minutes on each side, then set aside
Lightly spray the zucchini slices with olive oil spray then place on the grill and cook for 2 minutes on each side, then set aside
Lastly spray the capsicum and pumpkin with olive oil spray and cook for 3 – 5 minutes on each side then remove from the grill and place with the other vegetables
Bring a large pot of water to a boil. Cook the lasagne sheets for 2 minutes, drain and set aside on clean tea towels
Smear the bottom of a baking dish with a few tablespoons of the tomato sauce then place one sheet of the pasta on the bottom. Top the pasta with half of the grilled vegetables and pour over a third of the tomato sauce. Spoon over half of the leek and cheese mixture then place another sheet of pasta on top and create a second layer with the remaining ingredients
Place the third sheet on the lasagne to create the third layer and spoon over the remaining tomato sauce and sprinkle with the grated parmesan cheese
Cover the dish with foil and bake for 30 minutes. Remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling
Real Food, Loukie Werle, Heart Foundation of Australia, 2005
Method
Preheat the oven to 190°C (170°C fan)
Combine the oil and leek in a large, non-stick frying pan and season with pepper. Cook over moderate heat until the leek is golden brown
Add the rocket and cook a further 1 – 2 minutes, or until wilted. Stir in the cheese and set aside
Meanwhile heat the grill or barbecue until very hot. Place the eggplant on the grill and cook for approximately 3 minutes on each side, then set aside
Lightly spray the zucchini slices with olive oil spray then place on the grill and cook for 2 minutes on each side, then set aside
Lastly spray the capsicum and pumpkin with olive oil spray and cook for 3 – 5 minutes on each side then remove from the grill and place with the other vegetables
Bring a large pot of water to a boil. Cook the lasagne sheets for 2 minutes, drain and set aside on clean tea towels
Smear the bottom of a baking dish with a few tablespoons of the tomato sauce then place one sheet of the pasta on the bottom. Top the pasta with half of the grilled vegetables and pour over a third of the tomato sauce. Spoon over half of the leek and cheese mixture then place another sheet of pasta on top and create a second layer with the remaining ingredients
Place the third sheet on the lasagne to create the third layer and spoon over the remaining tomato sauce and sprinkle with the grated parmesan cheese
Cover the dish with foil and bake for 30 minutes. Remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling
Real Food, Loukie Werle, Heart Foundation of Australia, 2005
