VegeHero Tip: Vegetarian lasagna can be made with dried or fresh sheets of pasta. While instant lasagna sheets are convenient as well as delicious, fresh lasagna has a different quality and, for many, has superior flavor and texture. If you would like to make your own fresh lasagna noodles, please follow this link. Alternatively, fresh lasagna noodles are often available to buy from supermarkets.
12 fresh lasagna sheets
6 fresh tomatoes, quartered
salt and freshly ground black pepper
4 zucchini, sliced on an angle
1 clove garlic, finely chopped
1 cup fresh basil, chopped
400g feta cheese, crumbled
Preheat oven to 200 C. Place the tomatoes on a baking tray with a little olive oil and season with salt and pepper. Roast for 15 – 20 minutes.
Drizzle a little olive oil over the zucchini slices and season with salt and pepper. Grill the zucchini slices under a grill for 3 – 4 minutes each side until browned slightly.
Cook the lasagna sheets in boiling water until al dente (about 3 – 4 minutes). Drain the sheets on a clean towel.
Place the tomatoes, zucchini, garlic and basil in a bowl with approximately one tablespoon olive oil and mix gently.
Assemble the lasagna: Place a single sheet of lasagna on each of four plates. Use half of the roast vegetable mixture and distribute over the four slices of lasagna. Sprinkle crumbled feta over the top of each. Cover with a second sheet of lasagna and spread the remaining roast vegetable mixture over each. Crumble feta on top. Finish with the final sheet of lasagna (three sheets on each plate). Drizzle a little olive oil over each and season with ground black pepper and chopped basil.