Seasonal Roast Vegetable Lasagne
Seasonal roast vegetables and feta layered in a rich tomato sauce with capers, olives and fresh basil, topped with our signature lemon myrtle bechamel, Meredith's goats' cheese and Otway walnuts.
Ingredients
Milk, Stock, Tinned tomato, Lasagne sheet, Artichoke heart, Red wine, aubergine, Onion, Carrots, Celery, egmont, Fetta, Goat's cheese, Butter, Capers, Olives, Flour, otway walnuts, Garlic, Lemon myrtle leaves, Bay leaves, Pumpkin, Zucchini, Capsicum, Salt, Black pepper, Rosemary.
Preparation and storage notes
Heat defrosted Lasagne in 160 degree oven for 45min. From frozen heat for 1 -1.5 on 150 degees