| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Super2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 800 |
g |
Prepared fresh mixed vegetables |
|
|
(zucchini; carrot, pumpkin and |
|
|
; so on) |
| 1 |
pk |
Produce Partners Garden Vegetable Soup |
|
|
Mix |
| 3/4 |
c |
Water |
| 4 |
|
Sheets instant fresh lasagne |
| 1/2 |
c |
Ricotta cheese |
| 1/2 |
c |
Grated cheese |
INSTRUCTIONS
1 . In a large saucepan heat oil over a moderate heat and saute vegetables,
stirring, 3 to 4 minutes.
2. Pour over blended packet contents and water. Simmer covered for 10
minutes, stirring occasionally.
3. Divide vegetable sauce into 4 portions, spoon sauce alternatively
between layers of lasagne, starting with a vegetable layer and finishing
with a lasagne layer.
4. Spoon blended ricotta and grated cheese over lasagne, spread evenly.
5. Bake in a moderate oven (170C) for 40 minutes. Allow to rest 5 minutes
prior to serving with a crisp salad and crusty bread.
Recipe by: Super Food Ideas (Aussie Magazine)
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