veggie and ricotta lasagne

Blog Veggie And Ricotta Lasanga
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Ingredients

  • 1/2 butternut pumpkin (you can leave skin on)
  • 2 zucchinis
  • 1 medium sweet potato (skin on)
  • 2 cups or 500g ricotta cheese (try our homemade ricotta recipe)
  • 1 jar of passata
  • 1 can lentils, drained
  • handful of mushrooms
  • 2 cups of fresh baby spinach
  • 1 brown onion
  • 1 teaspoon crushed garlic (fresh or jarred)
  • fresh parsley or tablespoon dried mixed herbs
  • 1 box lasagna sheets
  • 1/2 cup grated Parmesan
  • 3 tablespoons of olive oil

Directions

  1. Preheat oven to 180°C
  2. Slice pumpkin, sweet potato and zucchini into long thin slices
  3. Lay on baking paper (or use a little olive oil to line baking tray instead of baking paper), drizzle with 2.5 tablespoons oil and roast in oven at 180 degree for 25-30
  4. In the meantime, dice onion and mushrooms
  5. Heat leftover olive oil in a pan and cook garlic, mushrooms and garlic for 5 minutes on medium heat, stirring often
  6. Add jar of passata, lentils, spinach and herbs
  7. Reduce heat and simmer till roast veggies are ready
  8. Spoon a thin layer of sauce into bottom of baking dish(about 1/3 of sauce)
  9. Layer with lasagna sheets (use 1/3 of the lasanga sheets)
  10. Add a layer of roasted zucchini and cover with another thin layer of sauce
  11. Place 1/3 of the ricotta on top in little spoonfuls
  12. Cover with layer of lasagna sheets
  13. Layer with pumpkin and sweet potato, remaining sauce and another 1/3 of ricotta
  14. Add a final layer of lasanga sheets
  15. Finish with final layer of ricotta (this time spread it across lasanga sheets to fully cover them) and sprinkle of Parmesan cheese
  16. Cover in foil and place into the oven to bake at 180 degrees for 35mins. Remove foil and cook for final 5 minutes to get a golden finish on top

Notes

Try different veggies to roast such as broccoli, eggplant and carrots. Try pre soaking lasagne sheets in boiling water for 5 minutes for softer texture.

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