Roasted Vegetable Lasagna Stack

27 Mar

This is one of those “I need to eat some fresh vegetables before my body becomes permanently preserved after all the packaged crap I’ve been eating” recipes- it delivers a nice, healthy hit of vegetables and would also make a  simple, delicious and fresh lunch or light dinner. Apologies for the gazillion shots- I am feeling a tad indecisive tonight and so just uploaded them all.


375 fresh lasagna sheets

1/2 eggplant, sliced thinly

1 small zucchini, sliced thinly length-ways

1/2 sweett potato, sliced thinly

1 onion, sliced

1 carrot, sliced thinly, lengthways

1/2 cup sliced mushrooms

1 red capsicum, sliced

2 tbsp garlic

2 tbsp pesto

1/2 cup  pasta sauce (I use bottled home-made pasta sauce- you could make your own with passata, basil, garlic, onion, olive oil and seasoning)

olive oil

salt and pepper to taste

Basil leaves


1. Preheat oven to 180°C.
2. Toss sliced vegetables in a big bowl with olive oil, garlic, salt and pepper, then lay flat on a tray and bake in the oven for approximately 30 minutes- however because all ovens are different, you will have to keep an eye on this.
3. Cut the lasagna sheets into twelve 8cm squares. Cook in a large pot of rapidly boiling water until al dente. Drain well.

4. Place one sheet of lasagna on the bottom of the plate, dollop with sauce.
5. Once the vegies are done, start to assemble your stacks. The order I did mine in was (from the bottom):

  • Lasagna sheet
  • Sauce
  • Eggplant
  • Sweet potato
  • Lasagna sheet
  • Sauce
  • Capsicum
  • Sweet potato
  • onion
  • carrot
  • mushroom
  • zucchini
  • pesto
  • top lasagna sheet
  • sauce
  • mushroom
  • basil leaf

6. Finish the plates with some olive oil and a dash of balsamic vinegar and serve.


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