An easy to make vegetarian lasagne that even meat eaters will enjoy. Don’t have all the vegetables available? Change it up by using sweet potato instead of pumpkin, throw in some roasted capsicums or add some sliced sautéed mushrooms. Toss in some fresh basil leaves or oregano for some extra flavour. The possibilities are endless.
Creating as part of our sugar-free cleanse? Recipe can be halved for 3 meals in the week and/or cut into portions and kept in the freezer.
- Nutritional Breakdown: per portion (whole recipe)
- Calories: 254.84 (1529)
- Carbs: 39.16 (235)
- Fat: 2.35 (32)
- Protein: 13.34 (80)
- Sodium: 421.15 (2527)
- Sugar: 11.65 (70)
- Approximate preparation and cooking time: 1 hour
- 1 large eggplant, cut in 5mm thick slices
- 2 green zucchini, cut lengthways in 5mm slices
- 400g pumpkin (jap or kent) skin removed and cut in 5mm thick slices
- 1 small brown onion, diced
- 2 garlic gloves, crushed
- ½ cup ricotta cheese
- ½ cup cottage cheese
- 250g baby spinach
- ½ teaspoon nutmeg
- 180g lasagne sheets, fresh (no pre-cooking required)
- 2 cups tomato passata
- ¼ cup parmesan cheese, grated
- 1. Preheat oven to 180 degrees.
- 2. Heat a pan over medium and add a teaspoon of olive oil.
- 3. Add onion and garlic and cook until softened.
- 4. Add the spinach and cook until wilted, approximately 2 minutes.
- 5. Stir in ricotta, cottage and parmesan, cheese and nutmeg and set aside.
- 6. Spray sliced vegetables with olive oil and cook over a hot grill or barbecue for approximately 2-3 minutes each side. Alternatively, a sandwich press works well also.
- 7. Spread 1/3 cup tomato passata on the base of a rectangular baking dish, approximately 25cm x 30cm in size, then place a layer of lasagna sheets on top.
- 8. Arrange half the vegetables over the lasagne sheets, season with salt and pepper (optional), spread ½ cup tomato passata over the top and then top with half the cheese and spinach mixture.
- 9. Place another layer of lasagne sheets over the dish and arrange the remaining vegetables over the top, add another ½ cup tomato passata followed by the remaining cheese and spinach mixture.
- 10. Top with a final layer of lasagne sheets and pour the remaining tomato passata over the top.
- 11. Sprinkle with parmesan cheese, cover loosely with foil and bake for 30 minutes.
- 12. Remove foil and continue to cook for 10-15 minutes or until top is golden.
This dish can be frozen both before and after cooking for up to 3 months.
Wrap tightly in several layers of cling film and place in a freezer bag to avoid freezer burn.
It is best to thaw frozen lasagne in the fridge overnight, then bake if not previously cooked.