8 serves | 360 Cal (Per serving)
Ingredients:
- 1 pack of Roma Pasta Lasagna
- 1 cup of tomato paste
- 1 pinch of oregano powder
- Fresh basil to taste
- 1 cup of grated mozzarella
- 1/3 cup of grated parmesan
- 250 g mushrooms, sliced
- 250 g of cherry tomatoes, cut in half
- 4 pumpkins, sliced
- 300 g asparagus, cut in half
- 100 g of butter
Preparation:
- Preheat the oven at 180 °C and cook the pasta as instructed on the package.
- Melt the butter in a big pan to sauté the pumpkin slices, mushrooms, cherry tomatoes, and asparagus for 5 minutes.
- Spread some tomato paste on the bottom of a casserole to avoid sticking.
- Start with a layer of lasagna sheets, then a layer of tomato paste, then a layer of the sautéed vegetables, then a layer of mozzarella, oregano, and basil. Repeat every layer two more times.
- Cover the last layer with parmesan.
- Bake for 45 minutes until the cheese is brown.