1. Preheat oven to 180°C. 2. Bring a large pot of salted water to the boil and cook pasta according to packet instructions. 3. Drain and set aside. 4. In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic. 5. Cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning. 6. Cook for 3- 5 minutes until just softening. 7. Add the tomato sauce (pour 1 cup water into the empty jar and then add to the pan- this will help remove any remaining sauce) and the basil and stir through the pasta along with ½ a cup of the mozzarella cheese and lemon zest, if using. 8. Place in a large baking dish and top with the remaining mozzarella and the Parmesan. 9. Bake for 25 minutes or until cheese is golden. 10. In a small bowl combine the parsley, olives and capers and scatter over the lasagne. 11. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
