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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a simple to make dish with no cheese - it is more of a vegetable Stack using lasagna sheets. Ingredients:
4 zucchini, thickly sliced lengthwise |
4 roma tomatoes, halved |
2 white onions, cut into wedges |
1 red capsicum, quartered and seeded |
1 yellow capsicum, quartered and seeded |
6 garlic cloves, unpeeled |
2 tablespoons olive oil |
1 tablespoon fresh rosemary |
8 sheets instant lasagna noodles |
Directions:
1. Place first 6 ingredients into baking dish. Sprinkle with oil and rosemary.
2. Bake in moderate oven (180 C) for 50 minutes.
3. Cook lasagne according to packet instructions. Drain to serve.
4. To serve layer lasagne and baked vegetable onto serving plates and drizzle with pan juices.
5. If you have balsamic glaze available drizzle a tiny amount around the plate.
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