Summer lasagne

This attractive pasta dish is suitable for everyone whether vegetarian, diabetic or just watching their weight.

Cook the lasagne sheets, 1 at a time, in a large saucepan of salted boiling water for 2 minutes or until tender. Drain on a plate lined with paper towel.
Heat a chargrill over medium heat. Add one-third of the eggplant and one-third of the zucchini and cook for 2 minutes each side or until tender. Transfer to a plate. Repeat, in 2 more batches, with the remaining eggplant and zucchini.
Meanwhile, cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until just tender. Drain well and set aside to cool.
Preheat grill on high. Place capsicum, skin-side up, on a baking tray and cook under grill for 10 minutes or until charred and blistered. Transfer to a heatproof bowl. Cover with foil or plastic wrap and set aside for 10 minutes (this helps lift the skin). Peel skin from capsicum.
Line a baking tray with non-stick baking paper. Place 1 lasagne sheet on prepared tray and spread with half the ricotta. Top with half the eggplant, zucchini, sweet potato and capsicum. Sprinkle with half the basil. Repeat with another lasagne sheet and the remaining ricotta, eggplant, zucchini, sweet potato, capsicum and basil. Top with the remaining lasagne sheet.
Combine the vinegar and oil in a small bowl. Cut lasagne into 4 even portions. Use an egg lifter to transfer lasagne to serving plates. Drizzle with vinegar mixture and sprinkle with chives. Serve immediately with mixed salad leaves.

Source

3 fresh lasagne sheets

1 large eggplant, thinly sliced crossways

3 green zucchini, ends trimmed, thinly sliced crossways

2 orange sweet potato , peeled, thinly sliced crossways

4 red capsicums, quartered, deseeded

200g reduced-fat ricotta

1/2 cup loosely packed fresh basil leaves

1 tbsp balsamic vinegar

2 tsp olive oil

1 tbsp finely chopped fresh chives

Mixed salad leaves, to serve

Mixing Bowl Set