This vegetarian lasagne is surprisingly light as its not overly layered, there isn’t any white sauce, so it allows you to have a lasagne without the guilt and heavy-ness! Its really honest food… there are crispy bits on the sides, its easy to make and its filling.
1 x 250g packet lasagne sheets (usually I would use 2, but I wanted this to be 2 layers and not too heavy)
2 cups ricotta cheese
1 cup tasty cheese
1/4 parmesan cheese
The following vegetables to be cubed – small
2 cups pumpkin
2 cups baby spinach
1 cup red capsicum
1 large carrot
2 stalks of celery
4 large tomatoes
2 cloves garlic – minced
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried Italian mixed herbs (Kouzina)
Salt & Pepper
Preheat your oven to 180 degrees fan.
In a heavy base saucepan, drizzle some olive oil and sautee the onions and garlic until fragrant.
Add in the vegetables – adding the harder vegetables first so they have more time to cook. I chopped mine as I was adding them. I started with the carrots, pumpkin, celery, capsicum, zucchini then spinach and I added my tomatoes last.
Add in the tomato paste, herbs and salt & pepper to season along with 2 cups of water. Allow to simmer for around 15 minutes. The mixture should be a medium sauce consistency.
Time to layer – Add around a cup of the sauce on the bottom of a lasagne dish followed by some lasagne sheets, more sauce and half of the ricotta spoon-fulls. Mix the ricotta and the sauce mixture together, add in half of the tasty cheese and repeat the process ending with a sauce/ricotta layer. Sprinkle with the remaining tasty cheese and the parmesan cheese.
Cook for approximately 35 minutes.
I used what I had – you can vary the vegetables in this and can substitute the ricotta for cottage cheese too!