Name: Pumpkin and zucchini 'no pasta' lasagne
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 1
Ingredients: 600g butternut pumpkin, unpeeled, thinly sliced; Olive oil cooking spray; 2 large zucchini, peeled into ribbons; 18.20 gm extra virgin olive oil; 1 brown onion, finely chopped; 3 garlic cloves, crushed; 250g lean beef mince (see notes); 1.25 gm ground cinnamon; 1/2 tsp ground allspice; 82.50 ml sundried tomatoes (not in oil), roughly chopped; 410g can crushed tomatoes; 250.00 ml dried red lentils, rinsed, drained; 40.00 ml finely chopped fresh oregano leaves; 250g tub smooth low-fat ricotta; 1 egg, lightly beaten; 125.00 ml finely grated parmesan; 62.50 ml natural seed mix with pine nuts, toasted

Pumpkin and zucchini 'no pasta' lasagne

0 Likes

Prep Time:
35 minutes

Cook Time:
55 minutes

Total Time:
90 minutes

Indulge in a flavorful pumpkin and zucchini lasagne with a delightful twist, sans pasta.

Ingredients:

600g butternut pumpkin, unpeeled, thinly sliced
Olive oil cooking spray
2 large zucchini, peeled into ribbons
18.20 gm extra virgin olive oil
3 garlic cloves, crushed
250g lean beef mince (see notes)
1.25 gm ground cinnamon
1/2 tsp ground allspice
82.50 ml sundried tomatoes (not in oil), roughly chopped
410g can crushed tomatoes
250.00 ml dried red lentils, rinsed, drained
40.00 ml finely chopped fresh oregano leaves
250g tub smooth low-fat ricotta
1 egg, lightly beaten
125.00 ml finely grated parmesan
62.50 ml natural seed mix with pine nuts, toasted

Instructions:

Preheat the oven to 200C/180C fan-forced and prepare 2 large baking trays by lining them with baking paper.
Arrange pumpkin slices in a single layer on trays and lightly coat with oil. Roast for 10 minutes until just tender. Transfer to a plate. Repeat the process with zucchini slices, roasting for 5 minutes until just tender. Serve and enjoy!
Heat oil in a large, heavy-based saucepan over medium-high heat. Stir in onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Brown the mince by breaking it up with a wooden spoon, about 6 minutes. Add cinnamon, allspice, sundried tomatoes, crushed tomatoes, lentils, and 2 1/2 cups of water. Bring to a boil, then reduce heat to simmer partially covered for 10 minutes. Uncover and continue cooking for another 10 minutes until lentils are tender and the mixture is thick. Remove from heat and stir in oregano.
In a bowl, mix together ricotta, egg, and half of the parmesan. Season with salt and pepper to taste.
Prepare a 21cm x 26.5cm (top) baking dish by greasing it and preheat the oven. Spread 2 cups of mince mixture on the bottom of the dish. Then, evenly spread half of the ricotta mixture, followed by half of the pumpkin and zucchini. Layer the remaining mince, ricotta, pumpkin, and zucchini. Sprinkle with parmesan, season with salt and pepper. Cover with baking paper and foil before baking for 20 minutes. Remove the foil and paper and bake for an additional 10-15 minutes until golden. Let it sit for 10 minutes before serving with a sprinkle of seed mix.

We use cookies

Similar Recipes

Vegetarian lasagne roll recipe

Zesty zucchini, pumpkin and chickpea pasta

Pumpkin and zucchini sweet soy stir-fry

Roasted pumpkin zucchini slice recipe

Maple bacon pumpkin and zucchini loaf frittata recipe