6 sheets (3 layers) fresh pasta sheets
Passata
Mozzarella cheese
For the roast vegetable layer
3 potatoes, peeled and diced
3 carrots, peeled and diced
1 onion, peeled and quartered
1 capsicum, sliced
Olive oil
Salt
For the cheese layer
1 x 500g tub ricotta
1 pack baby spinach leaves
2 cloves garlic, minced
Olive oil
METHOD
Heat the oven to 180C and roast the vegetables in a tray with olive oil and salt. The vegetables will cook at different rates sp check regularly and remove the veggies as they are cooked. When all cooked, remove and allow to cool.
In a frying pan fry the spinach and garlic in olive oil until wilted. Remove and allow to cool
In an oven proof deep tray, assemble the lasagne. Start with a layer of passata so that the pasta doesn't stick to the pan. Then add a layer (2 sheets) of pasta. Then arrange all the roast vegetables on top and over that drizzle some passata and sprinkle some mozzarella. Add another layer of pasta and then add a layer of the spinach mixed with all the ricotta. Now add the final later of pasta and on top of that add a drizzle of passata and a sprinkle of mozzarella.
Bake in the oven for 40 mins or until browned.
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