Main Meals

Open roast vegetable lasagne

By Abigail Donnelly
6
Easy
15 minutes
40 minutes
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Ingredients

Method
  • 6 baby beetroots
  • Butternut, slices
  • Whole cloves of garlic
  • Olive oil
  • Pasta sheets
  • Water
  • Mushrooms
  • Sage leaves
  • 1 cup cream

Method

Ingredients

Preheat the oven to 180°C.

Season baby beetroots, halved, butternut slices and whole cloves of garlic.

Rub with olive oil, place on a baking tray and roast for 40 minutes or until tender.

Cook fresh pasta sheets in rapidly boiling water until al dente.

Drain and, in an ovenproof dish, arrange in layers with the roast vegetables and some pan-fried mushrooms, tucking in fresh sage leaves to taste.

Pour over cream and pop into the oven until bubbling and slightly golden.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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