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Vegetable lasagne
Vegetable lasagne
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Boost your veggie intake with this delicious and nutritious veggie-packed lasagna!
Ingredients:
  • 300g low-fat fresh ricotta
  • 20.00 ml olive dip (Verdale Olive Estate brand) or tapenade
  • 200g lasagne sheets
  • 250mls (1 cup) tomato pasta sauce (like Five Brothers Roasted Garlic & Onion)
  • 250g (1/2 small) butternut pumpkin, peeled, deseeded, cut into thin slices
  • 0.63 gm ground nutmeg
  • Cracked black pepper, to taste
  • 6 small (about 350g) egg tomatoes, sliced
  • 1 bunch English spinach, washed, stems removed
Instructions:
  • Preheat your oven to a toasty 200°C while lining a baking tray with nonstick baking paper.
  • Mix the ricotta and olive dip or tapenade in a small bowl using a fork.
  • Lay the pasta sheet on the prepared baking tray and generously spread 60mls (1/4 cup) of pasta sauce. Arrange half of the pumpkin slices, sprinkle with half of the nutmeg and some pepper, then add half of the tomato slices and half of the spinach as the layers.
  • Place another sheet of pasta on top and generously spread 60mls (1/4 cup) of pasta sauce. Evenly spread the ricotta mixture over the sauce.
  • Top with another pasta sheet, generously spread 60mls (1/4 cup) of pasta sauce. Add the rest of the pumpkin slices, sprinkle the remaining nutmeg and a dash of pepper. Finish with the rest of the spinach on top.
  • Cover the spinach with the rest of the pasta sauce and add another layer of pasta on top. Finish by arranging the remaining tomato slices on top.
  • Roast in a preheated oven for 45 minutes, or until the pumpkin is easily pierced with a skewer.

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