Abigail Donnelly’s veggie lasagne


Serves: 6-18

Preparation time: 20 minutes

Cooking time: 40 minutes


1 box lasagne sheets
6 thinly sliced brinjal
1 jar Woolworths Four cheese pasta sauce
1 tsp smoked paprika
3 Tbs Woolworths sherry vinegar
150 g grated pecorino or parmesan cheese
1 jar Woolworths tomato and chilli pasta sauce
410 g Tinned tomatoes
30 ml olive oil
350 g baby marrows
1 tsp crushed garlic


  1. Heat olive oil, add a can of Woolies diced tomatoes with chilli, a jar of the tomato & chilli stir-through pasta sauce and 1 teaspoon of crushed garlic, sherry vinegar and smoked paprika, and simmer for 3 minutes.
  2. In batches, fry brinjal and baby marrow in 2 tablespoons olive oil until golden brown.
  3. Cook lasagne sheets as per packaging instructions and drain.
  4. In a baking dish, layer the sauce with fried brinjal, baby marrow and cooked lasagne sheets and top with cheese sauce.
  5. Finish with a layer of baby marrow and brinjal, top with pecorino and bake at 180°C for 40 minutes.
  6. Prepare Easy to bake sticky toffee pudding, prepare as per packaging instructions. Serve with cream and toffee sauce


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