Open roast vegetable lasagne

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

6 baby beetroots
Butternut, slices
Whole cloves of garlic
Olive oil
Pasta sheets
Water
Mushrooms
Sage leaves
1 cup cream

Cooking Instructions

Preheat the oven to 180°C.

Season baby beetroots, halved, butternut slices and whole cloves of garlic.

Rub with olive oil, place on a baking tray and roast for 40 minutes or until tender.

Cook fresh pasta sheets in rapidly boiling water until al dente.

Drain and, in an ovenproof dish, arrange in layers with the roast vegetables and some pan-fried mushrooms, tucking in fresh sage leaves to taste.

Pour over cream and pop into the oven until bubbling and slightly golden.

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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.