Spring Vegetable Lasagna

Ingredients

(serves 6)

• 8 good quality lasagna sheets
• 500ml good quality napolitana sauce
• 500g mozzarella or cheddar cheese
• 300g mushrooms, thinly sliced
• 5 capsicums (red & yellow), roasted & sliced
• 3 large carrots, thinly sliced & blanched
• 1 bunch broccolini, blanched
• 1 bunch asparagus, blanched
• 300g baby spinach
• Olive Oil
  
  

Method
Preheat the oven 180-190°C. Blanch carrots, broccolini and asparagus in boiling water for 1-2 minutes and set aside. Lightly oil your baking dish & spread a little of the napolitana sauce in the base. Cook the lasagna sheets in salted boiling water to soften, but not cook, and drop straight into cold water. Dry the lasagna sheets with a clean tea towel. Cut the lasagna sheets to fit you baking dish. Lightly oil your baking dish & spread a little of the napolitana sauce in the base, then start to layer with lasagna sheets, napolitana sauce, spring vegetables & a generous sprinkle of cheese.Continue to layer with pasta sheet, sauce, vegetable and cheese until you reach the top of your baking dish – do not overfill! The top layer should be tomato sauce & cheese only. Ensure the edges of your baking dish are clean before placing in the oven. Cook for approximately 45 minutes or until the top layer is crisp and golden brown and the inside soft and cooked through.