Roasted Vegetable Lasagne

[Guest guest]

I made this for tea the other night and it was even better than I expected.

Just make sure that everyone has a good sharp knife to cut it with, as the

top layer of pasta gets rather firm. I got the recipe from a TV show called

'Real Food for Real People' which is hosted by Jo Seagar who is a chef (I

think, or at the very least a caterer) from New Zealand. We get the show in

Australia on cable TV. Most of her recipes are fairly non-complicated and a

lot sound really yummy. This is the only one I've tried so far, though.

I'm hanging out to try her crustless cheesecake recipe, but it's too hot to

have the oven on!

 

Jo.

 

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " January 02, 2001 " >

<Summ>

<Nam>

Roasted Vegetable Lasagne

</Nam></Summ>

<RcpE name= " Roasted Vegetable Lasagne " author= " Jo Seagar " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Roasted Vegetable Lasagne

 

Recipe By :Jo Seagar

Serving Size : 0 Preparation Time :0:00

Categories : Baking Cheese

Main Course Pasta

Printed Quick & Easy

Savoury Tried

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

vegetables -- cut into chunks

eg. red and yellow peppers, tomatoes (Roma

olive oil

fresh lasagne

fresh herbs

fresh spinach leaves -- (don't use stems)

mozzarella cheese -- grated

Parmesan cheese -- shaved

 

Place vegetables on a baking tray and drizzle with olive oil. Roast in

the oven or under a grill until softened.

 

Oil a deep lasagne dish. Place one sheet of fresh lasagne into a saucepan

of boiling water for a few seconds, just until soft and pliable. Place it

in the bottom of the baking dish (the idea is to have lasagne that is the

same size as the dish). Spread some of the roasted vegetables over the

pasta, then sprinkle over some fresh herbs, some spinach leaves and then

some cheese. Repeat the process with the pasta and toppings until you

have the desired number of layers, making sure to finish with a layer of

pasta and then a generous amount of cheese.

 

Bake in the oven at 160ºC for 45-50 minutes. Allow to cool somewhat

before cutting. Scissors are good for making neat slices.

 

Source:

" Real Food for Real People "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : The quantities to be used depend on the size of your baking dish.

 

Jo's note: this is very good, but difficult to cut when eating it!

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Baking

</CatT>

<CatT>

Cheese

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Printed

</CatT>

<CatT>

Quick & amp; Easy

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " vegetables " >

<IPrp>

cut into chunks

</IPrp>

</IngR>

<IngR name= " eg. red and yellow peppers, tomatoes (Romas are best), eggplant

(young, thin ones), zucchini, red onion, whole garlic cloves "

code= " T " ></IngR>

<IngR name= " olive oil " ></IngR>

<IngR name= " fresh lasagne " ></IngR>

<IngR name= " fresh herbs " ></IngR>

<IngR name= " fresh spinach leaves " >

<IPrp>

(don & apos;t use stems)

</IPrp>

</IngR>

<IngR name= " mozzarella cheese " >

<IPrp>

grated

</IPrp>

</IngR>

<IngR name= " Parmesan cheese " >

<IPrp>

shaved

</IPrp>

</IngR>

<DirS>

<DirT>

Place vegetables on a baking tray and drizzle with olive oil. Roast in the

oven or under a grill until softened.

</DirT>

<DirT>

Oil a deep lasagne dish. Place one sheet of fresh lasagne into a saucepan

of boiling water for a few seconds, just until soft and pliable. Place it

in the bottom of the baking dish (the idea is to have lasagne that is the

same size as the dish). Spread some of the roasted vegetables over the

pasta, then sprinkle over some fresh herbs, some spinach leaves and then

some cheese. Repeat the process with the pasta and toppings until you have

the desired number of layers, making sure to finish with a layer of pasta

and then a generous amount of cheese.

</DirT>

<DirT>

Bake in the oven at 160ºC for 45-50 minutes. Allow to cool somewhat before

cutting. Scissors are good for making neat slices.

</DirT>

</DirS>

<Srce>

Real Food for Real People

</Srce>

<Note>

The quantities to be used depend on the size of your baking

dish. & #013; & #010; & #013; & #010;Jo & apos;s note: this is very good, but

difficult to cut when eating it!

</Note>

</RcpE></mx2>

_______________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.