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Vegetable & ricotta lasagna
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Ingredients:
  • 700ml bottle Italian tomato pasta sauce
  • 40.00 ml chopped fresh basil
  • 82.50 ml fresh flat-leaf parsley, chopped
  • Freshly ground black pepper
  • 250g frozen spinach, thawed
  • 9 dried lasagna sheets
  • 750g butternut pumpkin, peeled, deseeded, thinly sliced
  • 2 (about 300g) zucchini, thinly sliced
  • 350g sweet potato, peeled, thinly sliced
  • 350g fresh ricotta
  • 45g parmesan
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 180C. Simmer the tomato pasta sauce over medium-high heat for 5 minutes until it thickens slightly. Add in the basil, parsley, and ground black pepper, then set it aside.
  • Press spinach to remove excess liquid. Keep aside.
  • Prepare a 20cm square ovenproof dish by lightly greasing it. Pour and spread 1/4 cup (60ml) of tomato sauce over the base, then layer lasagna sheets on top. Add a mixture of pumpkin, zucchini, and sweet potato, followed by a layer of spinach. Pour over half of the remaining sauce, then add another layer of lasagna sheets and the rest of the pumpkin, zucchini, and sweet potato. Finish by topping it with the remaining sauce and a final layer of lasagna sheets.
  • Combine the ricotta, parmesan, and egg in a bowl until fully mixed. Spread the mixture over the lasagna and bake for 50 minutes to 1 hour, until the vegetables and pasta are tender. Optionally, cover with foil if the top is getting too dark. Let it sit for 5 minutes before serving.

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