- 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
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.