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Healthy lasagne with ricotta recipe
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Nutritious lasagna with pumpkin, spinach, mushrooms, lean mince, and ricotta cheese sauce between two pasta sheets.
Ingredients:
  • 750g butternut pumpkin, peeled, cut into 5mm-thick slices
  • 18.20 gm extra virgin olive oil
  • 1 large carrot, peeled, coarsely grated
  • 150g button mushrooms, finely chopped
  • 1 tsp dried oregano leaves
  • 500g extra lean beef mince
  • 44.40 gm no-added-salt tomato paste
  • 400g can diced tomatoes
  • 2 fresh lasagne sheets
  • 3 large zucchini, peeled into ribbons
  • 60g baby spinach
  • 1 egg, lightly whisked
  • 300g reduced-fat fresh ricotta
  • 60ml (1/4 cup) milk
Instructions:
  • Preheat your oven to 200C/180C fan forced and line 2 large baking trays with baking paper. Spread the pumpkin evenly on the trays and lightly coat with oil. Bake for 25 minutes, swapping trays halfway, until the pumpkin is golden and tender.
  • Heat oil in a large saucepan over medium heat. Sauté onion and carrot until softened, about 7-8 minutes. Stir in mushrooms, garlic, and oregano, and cook until aromatic, about 2-3 minutes. Add mince and brown it for about 5 minutes, breaking up any lumps with a wooden spoon. Stir in tomato paste for 1 minute. Pour in tomatoes and 125ml (1/2 cup) water, bring to a boil, then simmer on low, uncovered, for 20 minutes until thickened, stirring occasionally.
  • While you wait, prepare the cheese sauce by mixing together egg, ricotta, milk, and seasoning in a bowl.
  • Lightly coat a 1.5L (6 cup) baking dish with oil spray. Spoon 1/4 cup of beef mixture into the dish. Add 1 lasagne sheet. Spread half of the leftover mince mixture onto the lasagne sheet. Layer with half of the zucchini, pumpkin, and ricotta cheese sauce. Add the spinach. Repeat with the remaining mince mixture, zucchini, pumpkin, and lasagne sheet. Finish with the remaining ricotta cheese sauce. Smooth the top surface.
  • Bake until golden brown and bubbling, about 30-35 minutes. Allow to cool for 10 minutes before serving.

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