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Pangkarra Vegetable Lasagne


1x 375g Pangkarra Wholegrain Lasagne
500g eggplant, cut sideways into 5mm-slices
olive oil spray
300g cup mushrooms, thinly sliced 
1 garlic glove
100g baby spinach leaves
125g light sour cream
1x 700g tomato paste
250g chargrilled capsicum
500g low-fat ricotta, crumbled
½ cup chopped fresh basil
80g (1/3 cup) sun-dried tomato pesto
100g (1 cup) of coarsely grated light mozzarella


Heat the oven to 165 degrees. Spray the eggplant with oil. Heat a non-stick frying pan over medium heat. Cook one-third of the eggplant for 1-2 minutes each side or until tender and golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining eggplant.

Spray the pan with oil. Cook the mushroom and garlic over medium-high heat for 3 minutes or until soft. Add the spinach and cook for 2 minutes or until wilted. Remove from heat and stir in the sour cream. Season with salt and pepper.

Spray a 3L (12-cup) capacity baking dish with oil. Spread 125ml (1/2 cup) of the tomato paste over the base. Top with  lasagne sheets, overlapping slightly. Top with half the mushroom mixture, half the eggplant, half the capsicum, half the ricotta and half the basil. Top with more lasagne sheets and 160ml (2/3 cup) of the remaining tomato sauce. Continue layering with the remaining eggplant, capsicum, ricotta, basil and lasagne sheets.

Spread pesto over the top and pour over the remaining sauce. Sprinkle with the mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake for a further 15-20 minutes or until golden and cooked through.

Serves 6