Mediterranean Lasagne

- Preparation Time:	25 minutes	- Per Serve:	1160 kilojoules (275 calories). Protein 16 g. Fat 12 g. Carbohydrate 24 g. Total sugars 4 g. Sodium 460 mg. Potassium 300 mg. Calcium 230 mg. Iron 1.0 mg. Fibre 4 g.
- Cooking Time:	90 minutes
- Serves:	8

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Ingredients:

• 1 medium eggplant

• 2 green capsicum

• 2 zucchini

• 4 cloves garlic

• 1 tbsp olive oil

• 15 pitted kalamata olives, chopped

• 300 g fresh reduced-fat ricotta cheese

• 200 g reduced-fat fetta cheese

• 5 large lasagne sheets

• 425 g tub commercial Mediterranean pasta sauce

• 2 tbsp grated Parmesan cheese

Instructions:

1. Chop all vegetables into 2 cm cubes and place in roasting pan and add cloves of garlic. Toss through oil.
2. Bake in a moderate oven (180°C) for 45 minutes, stirring occasionally.
3. Remove roasted garlic from vegetables and mash. Return garlic to vegetables.
4. Stir through olives.
5. Combine ricotta and fetta in a food processor until smooth.
6. Place lasagne sheets in the base of a lasagne dish. Spread with half the vegetables and half the sauce. Repeat with lasagne sheet, vegetable and sauce layers.
7. Spread ricotta mixture over top. Sprinkle with parmesan cheese.
8. Bake in a moderate oven (180°C) for 45 minutes.

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Extract from Signs of the Times, May 2004.

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May 2004

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This article comes from a
regular column in
Signs of the Times.