The Ultimate Vegetable Lasagne with Ricotta
This has to be one of my favourite recipes ever!
The sauce is made with love from scratch and is like a big warm hug to the belly.
Packed full of veggies with a ricotta twist, this lasagne is healthy and delicious.
Ingredients
Tomato sauce:
1.5kg tomatoes (softened preferred) diced
1 tbsp olive oil
1 1/2 large yellow onions
3 cloves garlic diced
Salt & pepper to taste
7 fresh basil leaves chopped finely
1/2 tbsp Italian herbs
1/4 cup passata (optional)
1 cup Sun dried tomatoes diced
Lasagne layers:
1x large eggplant sliced length ways
1/4 large pumpkin sliced
3x zucchini’s sliced length ways
1x handful of button mushrooms sliced
1x red capsicum (diced into large cubes)
1x yellow capsicum (diced into large cubes)
3x lasagne sheet pasta
375g Ricotta from a deli
Parmesan shredded on top lightly to bake (optional)
Olive oil as needed to coat veggies
Method
Preheat oven to 180 degrees.
Prepare all vegetables as described above.
Place vegetables on lined baking trays and coat each side of veggies with olive oil.
Bake pumpkin and eggplant for 30 minutes or until soft.
Heat a pot then add olive oil and garlic. Once translucent add all other tomato sauce ingredients and stir through. Cook in a medium heat until the tomatoes have softened. Set aside.
Place zucchini, mushrooms and capsicum in oven and bake for 10 minutes or until softened.
Set all roasted vegetables aside.
Blitz ricotta in a food processor until a thick creamy consistency is achieved.
Layer your tomato sauce, vegetables then a pasta sheet, repeat until the baking dish is almost full. The top layer is tomato sauce then ricotta and a light sprinkle of parmesan (optional).
Bake for 40 minutes or until golden, enjoy!