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Vegie lasagne with zucchini lattice
Vegie lasagne with zucchini lattice
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Vegetable lasagna that will satisfy all appetites, both veggie lovers and meat enthusiasts.
Ingredients:
  • 20g butter
  • 1 leek, trimmed, thinly sliced
  • 3 large garlic cloves
  • 110g (2/3 cup) pine nuts
  • 3 bunches English spinach, trimmed, washed, chopped
  • 3 medium zucchini, coarsely grated, plus 3 large zucchini, thinly sliced
  • 1 bunch fresh basil, chopped
  • 500g fresh ricotta
  • 300ml thickened cream
  • 70g (1 cup) finely grated parmesan (or vegetarian hard cheese)
  • 1 tsp finely grated lemon rind
  • Pinch of nutmeg
  • 2 eggs, lightly whisked
  • 250ml (1 cup) tomato pasta sauce
  • 200g (2 cups) grated four cheese mix
  • 9 dried lasagne sheets
  • Mixed baby salad leaves, to serve
Instructions:
  • Preheat the oven to 200°C/180°C fan forced and lightly grease a 20 x 26cm baking dish.
  • In a large frying pan over medium-high heat, melt the butter with oil until foaming. Saute the leek, garlic, and half the pine nuts until leek softens, about 5 minutes. Add spinach and grated zucchini, increase heat to high, cook until spinach wilts and excess liquid evaporates. Stir in basil, season well, and serve.
  • Combine the ricotta, cream, parmesan, lemon rind, nutmeg, and egg in a bowl, whisk until well mixed, and season generously.
  • Layer one-third of the pasta sauce on the bottom of the dish. Sprinkle with a bit of cheese. Add a layer of pasta, breaking to fit if needed, then a quarter of the ricotta mixture and one-third of the spinach mixture. Repeat with half of the remaining pasta sauce, one-third of the remaining cheese, one-third of the remaining ricotta mixture, and half of the remaining spinach mixture. Finish with the remaining pasta sauce, half of the remaining cheese, half of the remaining ricotta mixture, and all of the remaining spinach mixture. Top with the rest of the ricotta mixture and sprinkle with most of the remaining cheese.
  • Create an elegant lattice design with the zucchini slices on top of the lasagne, then generously sprinkle the remaining cheese over it.
  • Bake the lasagne for 40 minutes, or until it turns golden. Sprinkle the remaining pine nuts on top and bake for another 5-10 minutes until golden. Let it rest for 10 minutes before serving with baby salad leaves.

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