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Veggie Lasagne

Emily
A cosy vegetarian lasagne layered with roasted pumpkin and creamy spinach-ricotta filling. Simple, nourishing, and perfect for sharing, or saving all for yourself.
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Prep Time 30 minutes
Cook Time 40 minutes
Servings 8

Equipment

  • Food processor optional
  • Large oven safe dish

Ingredients
  

Veg

  • 1 medium butternut squash pumpkin cubed
  • 2 medium zucchinis
  • 1 medium onions in eighths
  • salt and pepper
  • 2 tbsp Italian herbs
  • 2 tbsp olive oil

Tomato sauce

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic crushes
  • 1 tbsp tomato paste
  • 125 ml red wine
  • 700 ml passata
  • 400 grams tin tomatoes
  • 2 tbsp Italian herbs
  • salt and pepper to taste
  • 1 tbsp sugar if it's bitter

Ricotta Blobs

  • 500 grams ricotta cheese
  • 250 grams spinach chopped aggressively
  • 3 cloves garlic crushes
  • 1 egg
  • 1 cup grated cheese your choice
  • salt and pepper to taste

Other

  • 1 packet lasagne sheets
  • 1 jar roasted capsicums or, make your own!
  • mozzarella cheese to top

Instructions
 

Veg

  • Preheat oven to 200℃.
  • Dice all of the veggies up, toss them with olive oil, salt, pepper and Italian herbs. Split between two oven trays lined with baking paper and bake until pumpkin is soft.

Tomato Sauce

  • Heat olive oil over medium heat. Fry onions and garlic until they are slightly brown.
  • Add the tomato paste and fry it off for about a minute.
  • Add the red wine, stir it so it's combined well with the onions and tomato paste. Cook down the wine, letting it simmer away until it's reduced.
  • Add the passata, tinned tomatoes, herbs, salt and pepper. Stir well and simmer for 10 minutes. Taste it and adjust the seasoning as you see fit.

Ricotta Blobs

  • In your food processor (or in a trusty bowl with a wooden spoon), add all of the ingredients and mix them up until they're well combined.

Assembly

  • Cover the bottom of your baking tray with lasagne sheets. Spoon a layer of veggies and some roasted capsicum followed by some of the tomato sauce over the top. Scoop blobs of the spinach and ricotta mix generously throughout your veggies. Top with some more tomato sauce and another layer of lasagne sheets. Repeat this process until you're all out of ingredients. Add a loving layer of cheese to the top.
  • If you want to get really frisky, save some of the ricotta mixture and smooth it over the top of the final layer of lasagne sheets THEN top with cheese. I promise you will not regret it.

Notes

Serve with garlic bread of course