Veggie Lasagne

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Ingredients

• 1 large eggplant (approx 300g)
• 2 medium zucchini (approx 300g)
• 250g ricotta cheese
• 1 egg
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp shaved parmesan cheese
• 1 jar Foddies bolognese sauce (or equivalent LoFo alternative)
• 1/2 cup mozzarella cheese
• gluten free pasta sheets of your choosing
• 23cm (9") baking dish

Directions

1. Cook lasagne sheets as per package instructions (unless using fresh sheets)
2. Heat oven to 180C. Cut eggplant and zucchini into long strips approx. 1cm thick. Season with salt and pepper and roast at 180C for 10 mins on a lined baking tray
3. While vegetables are roasting, combine ricotta, egg, parmesan, salt and pepper and mix to combine
4. Spread 2tbs of Foddies Bolognese sauce into baking dish and top with a layer of lasagne sheets.
5. Next place a layer of roasted eggplant and top with 2-3tbs ricotta mix and spread evenly over the eggplant
6. Spread 3-4tbs Foddies Bolognese sauce over the ricotta and another layer of Lasagne sheets.
7. Repeat the above process with zucchini and finish with another layer of lasagne sheets and the remaining Bolognese sauce and ricotta mix
8. Top with mozzarella cheese and cooking in oven for 20-25mins or until cheese is browned.