General Ingredients:
1 packet of Mancini lasagne sheets
Olive oil
Salt and pepper
Pinch of nutmeg
Vegetables Ingredients:
1 sweet potato, peeled
1 green capsicum
1 eggplant
2 garlic clove, crushed
2 zucchini
1 bunch of silverbeet
2 red capsicum
Tomato Sauce Ingredients:
2 garlic cloves, crushed
12 ripe tomatoes
1 onion, chopped
½ cup basil leaves or dried
Cheese Sauce Ingredients:
300gm mozzarella, grated
2 eggs
1 x 500 tub cottage cheese
1 tub bocconcini, halved
¼ cup grated parmesan
Vegetables Method:
Thinly slice the sweet potato, eggplant, zucchini and capsicum and place on lined baking sheets. Drizzle with oil and crushed garlic and sprinkle with salt and pepper then bake at 180° for 20 –25 minutes or until browning and tender. Steam the silver beet with a ¼ cup of water until tender, and then chop roughly.
Tomato Sauce Method:
Splash olive oil in a pan and fry the garlic and onion until tender. Blend tomatoes until they are crushed and add to the pan with the basil. (you can use fresh or dried basil) Simmer until thickened.
Cheese Method:
Mix the cottage cheese, parmesan and eggs together with the bocconcinni.
Assembly Method::
Oil a large baking dish and add a dollop of tomato sauce to the bottom. Top this with a layer of pasta followed by some vegetables and sauce, repeat this until the top layer where you finish with the cheese mixture. Sprinkle the mozzarella and a pinch of nutmeg. Bake at 180° for 45 minutes or till golden.
Serves: 4-6
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