This recipe brings you the traditional lasagna with a twist. In the Italian recipe minced beef is used, however in this version we use vegetables as a replacement, making it more healthy and suitable for vegeterians.

Serves 6
Preparation and Cooking time:  Approx 120 minutes

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Pastificio Bolognese Lasagna all’Uovo 9 sheets

Sweet Potato 1, peeled and cubed

Red Bell Pepper 1, medium sized, quartered

Yellow Bell Pepper 1, medium sized, quartered

Red Onion 1, medium sized, cut into wedges

Zucchini 1, medium sized, cut into chunks

Olive Oil 1 tbsp

Garlic 6-8 cloves, minced

Ricotta Cheese 350g

Mozzarella Cheese 200g, grated

Low Fat Milk 140ml

Parmesan Cheese 50g, grated

Tomato Sauce 350ml

In a large bowl, combine all vegetables and olive oil and toss well. Season with salt and pepper to taste. Spread over a baking sheet and bake in a preheated oven at 200°C for about 20 minutes or until vegetables are tender. Remove from oven and set aside. Reduce oven temperature to 180°C. In a bowl combine ricotta cheese, mozzarella and 80ml milk and half the parmesan cheese. In another bowl combine tomato sauce and the remaining milk. Set aside. Put some tomato sauce in the baking dish and top with lasagna sheets, spread half of the vegetables mixture, then half of the cheese mixture. Top with another layer of lasagna and repeat layers. Finish with remaining tomato sauce and remaining parmesan cheese. Bake uncovered in preheated oven for 30 minutes or until heated through. Serve hot.