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Vegetarian lasagne roll recipe
Vegetarian lasagne roll recipe
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Delicious vegetarian lasagne with pumpkin, lentils, spinach, and lattice-style zucchini strips. No need to precook lasagne sheets, just let them absorb moisture. Try other meat-free lasagnas like mushroom lasagne with easy bechamel sauce or lazy silverbeet, pumpkin, and blue cheese frying pan lasagne.
Ingredients:
  • 600g fresh ricotta (see note)
  • Good pinch ground nutmeg
  • 3 (3-4cm thick) zucchini, peeled into ribbons
  • 375g pkt fresh lasagne sheets
  • 60g pkt baby spinach
  • 700g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g brown lentils, rinsed, drained
  • 250ml (1 cup) tomato passata
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Spread the pumpkin on one tray, drizzle with 1 tbsp oil, and season. Bake for 30 minutes until tender and golden.
  • Heat the remaining oil in a frying pan over medium heat. Sauté the onion until soft and lightly golden, about 5 minutes. Stir in the garlic and cook for an additional minute. Add the lentils and passata, then cook until slightly thickened, stirring occasionally, for 2-3 minutes.
  • Gently fold the pumpkin into the lentil mixture, then transfer to a large bowl and allow it to cool slightly.
  • Mix the creamy ricotta cheese with fragrant nutmeg in a bowl, allowing the flavors to meld. Set aside for later use.
  • Prepare a 50cm long piece of baking paper and lay it on a work surface. Place half of the zucchini strips diagonally on the paper, forming a 30 x 45cm square. Weave the remaining strips in the opposite direction to create a lattice pattern. Add the lasagne sheets on top, slightly overlapping. Spread the ricotta mixture evenly, leaving a 2cm gap on one of the longer sides. Layer with the lentil mixture and spinach. Roll up the ingredients using the baking paper, starting from the longest side, to form a log. Trim the ends and transfer the log onto a lined tray. Spray with olive oil and bake for 30-35 minutes until lightly golden. Allow it to rest for 10 minutes before slicing and serving.

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