How to cook Light Summer Lasagne easy method

No other lasagne sheets compare to the tenderness of Latina Fresh Lasagne.

They are perfect for this casual summer twist on traditional lasagne.

1 red capsicum, quartered and seeds removed

¼ butternut pumpkin, sliced into 1cm pieces

2 zucchini, sliced into 1cm strips

1 eggplant, sliced into 1cm rounds

2 tablespoons olive oil

4 sheets Latina® Fresh Lasagne Pasta, cut into thirds following fold lines

220g tub Latina® Italian Tomato & Garlic Sauce

Basil leaves, for serving

1. Place capsicum skin-side down on a preheated barbecue hotplate (or skin-side up

under a grill) and cook until skin blackens. Place in a plastic bag or covered container

until cool enough to remove skin. Remove and discard skin. Tear into strips.

2. Brush remaining vegetables with half the oil and cook both sides on heated barbecue

grill plate.

3. Add remaining oil to boiling water. Gently add separated lasagne sheets and cook for

2 minutes or until tender. Remove carefully from boiling water. Place briefly in cold water

to minimise sticking; then lay lengthways on a clean teatowel to drain.

4. Meanwhile, heat sauce in a small saucepan on the barbecue hotplate or heat in

microwave to pack directions.

5. To assemble the lasagne, place one layer of vegetables onto right-hand side of each

drained lasagne sheet. Top with a little sauce and fold over left side of pasta to cover.

6. Stack 3 lasagne 'parcels' with another layer of vegetables and sauce in between onto

serving plates. Top with a little more sauce and basil leaves. Serve warm.

Serves: 4 Preparation time: 20 minutes Cooking time: 30 minutes

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