Ingredients

Method

• 8 ripe roma tomatoes
• 4 red peppers
• 4 cloves garlic, sliced
• 2 T oregano
• 2 T olive oil
• 150 g smoked bacon
• 150 g feta
• sea salt and freshly ground black pepper
• 12 fresh lasagne sheets, cooked al dente

Method

Ingredients

Preheat the oven to 200°C. Slice the tomatoes in half and the peppers into quarters. Arrange on a baking tray, along with the garlic and oregano and a drizzle of olive oil.

Roast for 30 minutes, or until the tomatoes and peppers are soft and blistered. Chop the bacon into small pieces and cook in a hot nonstick pan until crisp.

To serve, layer the tomato, red pepper, bacon, feta and pasta sheets in four bowls. Season to taste and serve.
Per serving: 3092.6 kJ, 32 g protein, 30.2 g fat, 81.2 g carbs

Cook's note:  Substitute the lasagne sheets with any pasta of your choosing. And use blue cheese instead of feta for a more decadent version of this easy meal. Serve with lemony dressed salad leaves.