Ingredients
- 1 eggplant
- 2 yellow capsicum
- 2 courgettes
- 1 onion
- 4 cloves garlic
- 1 tbsp olive oil
- 1 tbsp fresh basil
- salt and pepper
- 15 black olives, pitted and chopped
- 1 tbsp capers, chopped
- 425g tomato pasta sauce
- 300g ricotta
- 200g feta
- Lasagne sheets
- 2 tbsp grated parmesan
Method
- Chop all veg into 2cm cubes
- Place in roasting dish with garlic and oil, basil and salt and pepper
- Bake in oven at 180C for 45 mins, stirring occasionally
- Stir through olives, capers, and tomato sauce
- Combine ricotta and feta in food rpocessor until smooth
- Place lasagne sheets in base of lasgane dish
- spread 1/3 veg in tom sauce
- Repeat twice more with lasagne sheet and veg in tom sauce
- Finish with lasagne sheet and ricotta sauce, and grated parmesan
- Bake in 180C oven for 45 mins
