Serves: 4
POINTS per Serve: 7
Core: NO
Prep Time: 20 minutes
Cooking Time: 1 hour & 10 minutes
Ingredients
orange sweet potato - 500g, peeled, cut into 1cm slices
red capsicum - 2, cut into large flat pieces
red onion - 1, peeled, cut into thin wedges
zucchini - 2 sliced diagonally
fresh lasagne sheets - 6
italian tomato pasta sauce - 1 cup
low fat fresh ricotta cheese - 120g
weight watchers tasty cheese - 2/3 cup, grated
mixed salad leaves - to serve
fresh lemon juice - 2 tsp, to serve
How To
1. preheat oven to 200c. line 2 baking trays with non-stick baking paper. arrange vegetables evenly on trays. spray lightly with oil. bake for 35 - 40 minutes or until tender and lightly browned. cool slightly. cut capsicum into strips. reduce oven to 190c.
2. lightly spray a 20cm square shallow ovenproof dish with oil. line base with 2 lasagne sheets, cut to fit. spread with 2 tablespoons of tomato sauce. arrange capsicum and onion on the pasta. using wet fingertips, crumble half the ricotta over the top. season with salt and freshly ground black pepper.
3. top with another layer of pasta and spread with another 2 tablespoons of tomato sauce. arrange sweet potato and zucchini on top and sprinkle with the remaining ricotta. season again.
4. top with a final layer of pasta and cover with remaining sauce. sprinkle with cheese. bake for 30 minutes. stand for 5 minutes. cut into squares and serve with salad leaves drizzled with lemon juice.
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