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- 1 x large zuchinni
- 1 x large eggplant
- 300 g button mushrooms, sliced
- 3 cloves garlic (chopped)
- 500 g pumkin
- 1700 ml jar tomato passata (tomato puree)
- 1 cup crumbled danish feta
- 250 g dried lasagna sheets
Pre-heat oven to 200 degrees Celsius
Slice eggplant (around 5mm), pumkin and zuchinni (around 2mm thin) (easily done with a mandoline), lay on to baking trays (you’ll need a few) and drizzle with olive oil, salt and pepper. Roast for 10-15mins or until softened and lightly browned but not fully cooked. They will further cook in the lasagna.
Meanwhile, saute mushrooms and chopped garlic in some olive oil and set aside.
In a lasagna pan assemble layers of roasted eggplant, zuchinni, mushroom and pumpkin as you see fit adding tomato puree in with layers to moisten (you might not need it all) and distributing the feta evenly. Make sure to leave a little to sprinkle on top though!
Turn oven down to 180 and bake covered for 40-45mins or until pasta is cooked but not soggy.
Leave to sit for 15mins before cutting and serving!
Tip: The pan I use for lasagna makes 6 perfectly portioned slices but if you only have a larger pan then you may want to increase the amount of ingredients so that it’s nice and thick!