Italian herb loin chops with vegetable lasagne

  • Serves 4
  • Prep Time 15 mins
  • Cooking Time 30mins
Italian herb loin chops with vegetable lasagne


  • Serves 4
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  1. Preheat oven to 180°C (160° fan-forced). Spray a 20cm X 20cm baking dish with olive oil. Line base with ¼ canned tomatoes then layer with ⅓ the vegetables. Dollop with ⅓ the ricotta and pesto. Top with a lasagne sheet and repeat layering process twice more.
  2. Top final lasagne sheet with remaining canned tomatoes and sprinkle with shredded cheese. Bake in oven for 25-30 minutes or until cheese is golden and pasta and vegetables are tender. Set aside for 5 minutes.
  3. Meanwhile, rub lamb chops with oil, sprinkle with Italian herbs and season with sea salt and pepper. Heat a large char-grill pan or barbecue over medium-high heat and cook chops for 3-4 minutes on each side or until cooked to your liking. Set chops aside on a plate loosely covered with foil to rest for 5 minutes.
  4. Cut vegetable bake into slices and serve with chops, baby salad leaves and baby basil.


  • Lamb cutlets, lamb steaks or forequarter chops would also work well in this recipe.
  • Any leftover vegetable bake will freeze well for another meal with a serve of lamb.
  • Add some fresh chilli or chilli flakes to the canned tomato to spice things up.