Veggie-full lasagne
- Ready In: 80 minutes
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- Serves: 4-6
This meal is a hearty and healthy winter choice for a family. You can use any vegetables you have on hand, ensuring there is 600 grams in total. Allow for sufficient cooking time and slice any firm vegetables finely.
Ingredients
- Oil spray
- 1 x 700 g bottle tomato passata
- ½ cup cream, pouring
- 500 g salt-reduced ricotta cheese
- ¼ cup chopped parsley
- ¼ cup chopped basil
- 2 eggs
- ¼ cup Parmesan cheese, grated
- 6 lasagne sheets, dried
- 1 large zucchini, sliced
- ¼ butternut pumpkin, peeled and sliced
- 6–8 medium mushrooms, sliced
Nutrition per serve
1490 kJ (355 Calories), 19 g protein, 22 g fat (including 13 g saturated fat), 8 g carbohydrate(including 8 g sugars, 4 g fibre and 330 mg sodium.
Directions
- Preheat the oven to 180°C and prepare an ovenproof dish (30 x 20 cm) by spraying with oil.
- Combine passata and cream in a bowl.
- Combine ricotta, chopped herbs, eggs and Parmesan cheese in a separate bowl.
- Add one-third of the passata mixture to the prepared dish. Top with lasagne sheets, the sliced pumpkin, zucchini and mushroom, then one-third of the ricotta mixture.
- Repeat layers until all ingredients have been used up, aiming to end with a layer of zucchini slices.
- Cover with foil and bake in the oven for 45 minutes.
- Remove foil then bake for a further 15–20 minutes.
- Allow to rest for 10 minutes before cutting and serving with a tossed salad of green leaves.
Variations
- Any sort of pumpkin - Kent, Jarrendale, Jap, Queensland Blue - will be fine.
Credit
Recipe created and photographed by Helena Dowdall. You’ll find more of Helena’s work at her website.
