Total Time
45mins
Prep 10 mins
Cook 35 mins

easy pasta dish !

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
  3. Drain and set aside.
  4. In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic.
  5. Cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning.
  6. Cook for 3- 5 minutes until just softening.
  7. Add the tomato sauce (pour 1 cup water into the empty jar and then add to the pan- this will help remove any remaining sauce) and the basil and stir through the pasta along with ½ a cup of the mozzarella cheese and lemon zest, if using.
  8. Place in a large baking dish and top with the remaining mozzarella and the Parmesan.
  9. Bake for 25 minutes or until cheese is golden.
  10. In a small bowl combine the parsley, olives and capers and scatter over the lasagne.
  11. Serve hot.

Reviews

(1)
Most Helpful

Very good! This reminds me of our good 'ol midwest hotdish - baked and with cheese on top! I used whole wheat elbow macaroni noodles and omitted the capsicum and chilis. I also used extra parmesan on top. This would be perfect for Vegans to increase the amts of veggies and use vegan cheese!

Neneldae February 18, 2006

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