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Italian
Vegetable Delights
leggos.com.au
Roasted Vegetable Lasagne
Preparation Time: 20 Minutes
Cooking Time: 60 Minutes
Serves: 8
Ingredients
1 medium eggplant, cut into 1cm slices
lengthwise
1 medium sweet potato, peeled and cut into
1cm slices crosswise
2 medium zucchini, cut into 1cm slices,
lengthwise
Spray oil
575g jar Leggo’s Pasta Bake - Creamy
Tomato & Mozzarella
3 x 20cm x33cm fresh lasagna sheets
250g frozen spinach thawed and excess juices
squeezed out
2 eggs, lightly beaten
1 cup light cream
250g fresh ricotta cheese
Pinch nutmeg
Method
Arrange all the sliced vegetables in a single layer on 2 baking paper lined oven trays. Bake in a preheated oven at
200°C for 20-25 minutes.
Spread approximately ⅓ of the jar Leggo’s Pasta Bake - Creamy Tomato & Mozzarella over the base of a greased
large 20cm x 33cm oblong lasagna dish. Place one fresh sheet of lasagna over sauce.
Spread another ⅓ of Leggo’s sauce over the lasagna sheet. Arrange a mixture of the roasted vegetables in a single
layer on top of the sauce. Add another lasagna sheet, remaining sauce and vegetables. Place another lasagna
sheet on top.
Place approximately 10 spoonfuls of squeezed spinach in mounds onto lasagna sheet. Combine, beaten eggs,
light cream, ricotta and nutmeg. Carefully spoon the ricotta mixture around the spinach, drizzling a little onto
the spinach to prevent it drying out. Bake in a preheated oven at 180°C for 35 minutes. When cooked allow to
stand for 10 minutes before cutting.
Tips
•
This is a great way to use up any leftover vegetables from a roast dinner.
Eggplant Roll-ups
Preparation Time: 15 Minutes
Cooking Time: 32 Minutes
Serves: 6
Ingredients
2 large eggplants
Filling
Salt for sprinkling
1 egg, lightly beaten
575g jar Leggo’s Chunky Pasta Sauce - Napoletana
200g fresh ricotta
½ cup parmesan cheese, grated
2 tablespoons grated parmesan cheese
½ cup mozzarella cheese, grated
2 tablespoons grated mozzarella cheese
2 tablespoons chopped fresh basil
½ cup fresh white breadcrumbs
Method
Slice eggplant lengthways into 18 thin slices. Reserve two slices and cut them into small dice and set aside until
required. Sprinkle whole slices with salt and leave in a colander to drain for ½ hour. Pat eggplant dry, brush with
oil and place onto tray under preheated grill. Cook for approximately 2 minutes each side, or until soft.
For the Filling: In a medium bowl, combine beaten egg, ricotta, diced eggplant, grated parmesan and mozzarella
cheese. Spoon 1 tablespoon of filling on one end of grilled eggplant. Roll up to form a cylinder. Repeat to make 16
rolls.
Spoon ½ jar Leggo’s Chunky Pasta Sauce - Napoletana into the base of a greased large shallow casserole dish.
Arrange filled eggplant on top. Spoon remaining sauce over the rolls, sprinkle with combined parmesan and
mozzarella cheeses, and bake in a preheated oven at 180°C for 30 minutes.
Tips
•
The eggplant roll-ups can be cooked in individual dishes.
Margherita Pizza
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves: 1 large Pizza
Ingredients
1 quantity prepared pizza dough
3 roma tomatoes, sliced
½ cup Leggo’s Pizza Sauce
½ cup fresh basil leaves
1½ cups grated mozzarella cheese
Method
Roll out pizza dough to line a 30cm oiled pizza tray.
Spread Leggo’s Pizza Sauce evenly over dough. Sprinkle with cheese and top with tomato slices and fresh
basil leaves.
Bake in a preheated oven at 220°C for 20 minutes or until crust is golden brown.
Tips
•
Serve sprinkled with cracked black pepper.
•
Fresh mozzarella or buffalo mozzarella slices give a ‘gourmet’ touch to a pizza.
•
As an alternative to mozzarella try cherry bocconcini, grated romano, pecorino or provolone cheese.
Roasted Capsicum &
Feta Tartlets
Preparation Time: 20 Minutes
Cooking Time: 45 Minutes
Makes: 20
Ingredients
1 red capsicum, de-seeded
1 cup light cream
350g jar Leggo’s Stir Through Semi-Dried Tomato, Basil & Parmesan
2 tablespoon chopped fresh herbs
5 sheets frozen puff pastry, thawed
6 eggs, lightly beaten
⅓ cup shredded parmesan cheese
100g Greek style feta cheese, crumbled
Method
Place capsicum on an oven tray skin side up. Cook in a preheated oven at 220°C for 10-15 minutes. Place capsicum
into a plastic bag and set aside for 10 minutes to loosen the skin. Remove skin and discard. Chop capsicum finely.
Cut each thawed pastry sheet into 4 squares and gently press into medium sized cup cake pans. Refrigerate until
required.
Combine Leggo’s Stir Through - Semi-Dried Tomato, Basil & Parmesan and chopped red capsicum. Spoon the
mixture into base of pastry cases.
Combine beaten eggs, light cream, chopped fresh herbs and shredded parmesan cheese. Spoon the mixture evenly
into pastry cases. Sprinkle each tart evenly with feta cheese. Bake in a preheated oven at 200°C for 30 minutes.
Tips
•
Capsicum can be pre-cooked and mixed with Leggo’s Stir Through Sauce and refrigerated for up to 3 days.
Roasted Tomato Ravioli
Preparation Time: 10 Minutes
Cooking Time: 11 Minutes
Serves: 4
Ingredients
500g spinach and ricotta filled ravioli
1 tablespoon Vincotto or balsamic glaze
700g Leggo’s Sugo di Pomodoro - Classic Tomato
Freshly shaved parmesan cheese
1 teaspoon brown sugar
Fresh basil leaves torn into pieces
1 tablespoon chopped fresh oregano leaves
Freshly ground black pepper
1 tablespoon chopped fresh basil leaves
Method
Cook ravioli in a large saucepan of boiling water for 6-8 minutes or until al dente.
Meanwhile, heat Leggo’s Sugo di Pomodoro - Classic Tomato in a saucepan. Add brown sugar, chopped oregano and
basil leaves and simmer for 2-3 minutes. Stir in Vincotto or balsamic glaze, and spoon into warmed serving bowls.
Drain ravioli and arrange on top of sauce. Top with torn basil leaves and serve sprinkled with freshly ground black
pepper.
Tips
•
Vincotto is a sweet syrupy style vinegar available at most specialty food shops and some supermarkets.
Spinach Ricotta Cannelloni
Preparation Time: 25-30 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
1 tablespoon olive oil
Filling:
1 onion, peeled and finely chopped
500g fresh ricotta cheese
1-2 cloves garlic, peeled and crushed
1 egg, lightly beaten
1 cup Leggo’s Tomato Paste
250g packet frozen spinach, thawed and well drained
1½ cups water
½ cup freshly grated parmesan cheese
1 teaspoon vegetable stock powder
Pinch of nutmeg
1 tablespoon chopped fresh basil, for garnish
3 sheets fresh lasagne pasta
1 cup grated mozzarella cheese
Method
Heat oil in a saucepan, add onion and garlic and cook for 2-3 minutes. Stir in Leggo’s Tomato Paste, water,
stock powder and basil, simmer covered for 5 minutes.
Meanwhile beat ricotta cheese and egg together until smooth. Stir in drained spinach, parmesan cheese,
nutmeg and season to taste.
Cut each lasagne sheet into 3. Spoon a ¼ cup of filling onto a lasagne sheet and roll up. Place seam side
down in a 30cm x 23cm oven-proof dish. Continue using all the sheets, filling and arranging cannelloni
in a single layer.
Spoon hot sauce over cannelloni and sprinkle with mozzarella cheese. Bake in a preheated oven at 200°C
for 20 minutes. Allow to stand for 5 minutes before serving. Garnish with basil.
Tips
•
Place thawed spinach in a sieve and squeeze as much moisture from the spinach as possible.
•
Purchase fresh ricotta from the supermarket deli counter.
•
Cannelloni tubes can be used for this recipe allow approximately 45-50 minutes for cooking.