Layers of pasta are filled with the goodness of lentils and succulent roasted vegies.
Credit by: KingOfChef
Preheat oven to 230°C. Place the capsicum, onion, eggplant and zucchini in a large bowl. Drizzle over the oil. Season with salt and pepper. Toss to combine. Arrange in a 2.8L-capacity ovenproof dish. Bake in oven for 25 minutes or until tender. Transfer the vegetables to a plate. Reduce oven temperature to 190°C.
Meanwhile, combine the lentils, tomato and parsley in a bowl. Season with salt and pepper. Combine the ricotta, parmesan and egg in a separate bowl. Season with salt and pepper.
Spoon 250ml (1 cup) of tomato mixture over the base of the dish. Top with half the lasagne sheets. Spoon over 250ml (1 cup) of tomato mixture. Top with the vegetable mixture. Top with half the ricotta mixture. Continue layering with the remaining lasagne sheets, tomato mixture and ricotta mixture. Top with the mozzarella.
Place a piece of non-stick baking paper on top of the bake, then cover the dish with foil. Bake in oven for 40 minutes or until the lasagne is tender. Remove the baking paper and foil. Bake for a further 12 minutes or until the mozzarella is golden brown. Set aside for 15 minutes to stand. Serve.
To save time, use bought roasted capsicum and bought chargrilled eggplant and zucchini, all available from the deli section at Woolworths. ((( Freezing Tip: ))) At the end of step 4, set aside to cool. Cut into 8 equal portions. Wrap portions individually in plastic wrap and foil. Place in the fridge for 4 hours to chill. Label, date and freeze for up to three months. Thaw portions in the fridge for 6-8 hours. Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Unwrap portions and place on the lined tray. Cover with non-stick baking paper and foil. Bake for 35 minutes or until heated through. Serve.