Ingredients
Roasted Vegetables:
- 500 g (1 lb) pumpkin, cut into 2cm cubes
- 2 large zucchinis, cut into 2cm chunks
- 2 onions cut into wedges
- 2 tbsp olive oil
- 1 minced clove of garlic
- Taste of salt and pepper
Spinach Ricotta Filling:
- 250 g (8oz), thawed frozen spinach
- 500 g (1 lb) ricotta cheese
- 1 cup grated parmesan (50g)
- 1 egg
- 1 garlic clove minced
- 1/8 teaspoon grated nutmeg
- Half a teaspoon of each salt and pepper
Tomato Sauce:
- 1 tbsp olive oil
- 1 garlic clove minced
- One small onion, finely sliced
- 700 g (24 oz) tomato passata
- 400 g (14 oz.) crushed tomatoes
- Water: 1/2 cup (125 ml).
- 34 tsp dried Oregano, Thyme
- 1/2 tsp dried chili flakes (optional)
- Salt and pepper to your taste
Lasagna Layers
- Roasted red pepper strips in a 330 g jar
- Fresh Sheets and Lasagne.
- 300 g shredded mozzarella cheese
Instructions
1. Roasting Vegetables
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- Pre-heat the oven to 200degC.
- In a large mixing bowl, combine pumpkins, zucchinis and onions. Add olive oil, garlic minced, salt, pepper, and the minced garlic. Toss the ingredients to coat.
- Spread out the vegetables in a single-layer on a baking pan and roast at 350°F for 25 minutes. Rotate halfway through and continue to roast until they are soft and slightly caramelized.
2. Preparing the Spinach-Ricotta Filling:
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- In a bowl, combine spinach defrosted, ricotta (or ricotta-parmesan), egg, garlic minced, salt, pepper, and nutmeg if you are using it. Mix until well blended and set aside.
3. Prepare the Tomato Sauce
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- Heat the olive oil in a pan over medium-high heat. Add the minced onion and garlic, sautéing until golden.
- Stir in the crushed tomatoes and water. Sprinkle with salt and pepper. Let the sauce simmer for 20 minutes on low heat.
4. Lasagna :
-
- Heat your oven up to 160degC.
- Spread a large baking pan with a ladleful of tomato paste.
- Layer the lasagna sheets with half the roasted vegetable, tomato sauce and half the mozzarella cheese.
- Add another layer lasagne sheet, followed by spinach ricotta, more lasagna sheets and the remaining roasted vegetable. Then add another layer of tomato paste.
- Finish with one final layer of Lasagne sheets. Top with the remaining tomato sauce.
5. Bake:
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- Cover the dish with foil, and bake 25-30 minutes. Remove the foil from the dish and bake an additional 10 to 15 minutes, until the cheese is bubbling and golden.
- Allow the Lasagna to sit for approximately 5 minutes, before cutting it and serving.
Notes
- Use any vegetables that you wish, so long as they can be roasted in 20 to 25 min.
- To get the best results, make sure you use freshly made Lasagne sheets. They won’t absorb any liquid during cooking.
- This lasagne is easy to prepare and can be stored in the freezer or fridge.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: One slice
- Calories: 524
- Sugar: 11g
- Sodium: 1175 mg
- Fat: 25 g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4g
- Protein: 27 g
- Cholesterol: 121 mg