Veggie lasagne
| Serves: | 6 - 8 |
| Cooking Time: | 40 minutes |
| Prep Time: | 20 minutes |
Ingredients
- Italian lasagne sheets
- 6 thinly sliced Brinjal
- Chilli & garlic stir-through pasta sauce
- 1 tsp Smoked paprika
- 3 tbsps Sherry vinegar
- 150 g Grated pecorino cheese
- 1 Jar tomato and chilli pasta sauce
- 410 g diced tomatoes
- 30ml Olive Oil
- Diced tomatoes with chilli
- Four cheese pasta sauce
- 350 g Baby marrows
- 1tsp Crushed garlic
- Easy to bake Sticky Toffee pudding
- 1/2 cup Cream
- 3 tbsp Toffee sauce
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat olive oil, add a can of Woolies diced tomatoes with chilli, a jar of the tomato & chilli stir-through pasta sauce and 1 teaspoon of crushed garlic, sherry vinegar and smoked paprika, simmer for 3 minutes.
- In batches, fry brinjal and baby marrow in 2 tablespoons olive oil until golden brown.
- Cook lasagne sheets as per packaging instructions and drain.
- In a baking dish, layer the sauce with fried brinjal, baby marrow and cooked lasagne sheets and top with cheese sauce.
- Finish with a layer of baby marrow and brinjal, top with pecorino and bake at 180°C for 40 minutes.
- Prepare Easy to bake sticky toffee pudding, prepare as per packagin instructions. Serve with cream and toffee sauce
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