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- 2 sweet potatoes, peeled
- 2 large diced aubergines
- 2 zucchini diced
- 1 bell pepper diced
- 400 g canned diced tomato
- 600 ml of pasta sauce
- 1 grated low-fat cheddar cheese
- 1 fresh lasagna sheets
Preheat the oven to 180-200C.
Place the sweet potatoes on a cookie sheet lined with baking paper and drizzle with oil. Bake in the oven until smooth and lightly browned.
Add the eggplant, zucchini, and bell pepper to a lasagna dish, sprinkle with olive oil, and stir to coat.
Bake in the oven until the eggplant and zucchini are cooked and smooth.
When all the vegetables are cooked, remove them from the oven and add the eggplant, zucchini, and bell pepper to the sweet potato on the baking sheet.
Add the can of tomatoes to the roasted vegetables and mix thoroughly.
Pour enough pasta sauce on the lasagna plate to cover the base.
Place a layer of lasagna sheets on top of the sauce and then add the mixed greens on top of the lasagna sheets.
Pour the pasta sauce over the vegetables, then top with another layer of lasagna sheets.
Spread the rest of the pasta sauce over the lasagna sheets and top with grated cheese.
Bake 30 minutes or until cheese is browned.
- 1 heavy base cookie sheet
Serve with steamed vegetables or a salad. Eggplant, zucchini, and bell pepper can be grilled instead of roasted. I made it without the can of tomatoes (I forgot to add it), and it was still delicious, and a little firmer.