Roasted Italian Vegetable And Beef Lasagne

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Roasted Italian Vegetable And Beef Lasagne

• 800g butternut pumpkin peeled cut into 1 2 cm wedges
• 1 small eggplant sliced into 1cm pieces
• 2 medium zucchinis sliced lengthwise
• 2 red capsicum halved roasted peeled seeded
• 125ml extra virgin olive oil
• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic finely chopped
• 500g lean beef mince
• 1 tablespoon italian mixed herbs
• 2 x 420g can heinz condensed big red tomato soup
• salt and pepper to taste
• 500g pkt fresh lasagne sheets
• 1 2 bunch fresh basil leaves
• 150g feta
• 400g mozzarella sliced

The Instruction of roasted italian vegetable and beef lasagne

• preheat oven to of 200c
• place prepared vegetables onto a baking paper lined oven tray drizzle with olive oil and sprinkle with salt flakes roast in a preheated oven or 25 minutes until vegetables are soft and lightly golden remove tray and turn down oven to 190c
• meanwhile prepare meat sauce heat oil in a large pan and cook the onion and garlic for 2 minutes add mince and cook for 5 minutes or until well browned then add the italian herbs add the heinz big red tomato soup and stir well to combine reduce heat and simmer for 5 minutes stirring occasionally season with freshly ground pepper and salt to taste set aside
• to assemble lasagne smear a small amount of meat sauce over the base of a 30cm x 20cm rectangular ovenproof dish and top with 1 large sheet or 3 smaller sheets of lasagne pasta to cover the base arrange pumpkin slices over pasta and sprinkle with crumbled feta and fresh basil leaves
• top with another layer of pasta and spoon over half the meat sauce and a layer of zucchini arrange slices of mozzarella and then cover with whole pieces of roasted red capsicum top with a final layer of pasta sheets the eggplant and finally the remaining meat sauce finish with remaining slices of mozzarella
• bake in ovenfor 30 minutes until golden remove from oven and rest for 10 minutes before cutting serve with fresh garden salad and garlic bread

Nutritions of Roasted Italian Vegetable And Beef Lasagne

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