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Vegetarian Lasagne
Ingredients
- Half a big butternut pumpkin
- 2 large zucchinis
- 750g Ricotta cheese (two containers)
- 50g Parmesan
- 2 garlic cloves
- 2 eggs
- 2 handfuls baby spinach
- 500ml tomato pasta sauce
- 250g fresh lasagna sheets
- Cheese to top grated
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Directions
- 1. Preheat oven to 200C.
- 2. Peel pumpkin and slice into very thin pieces. Slice zucchini and spread over two baking trays. Spray with olive oil and season with salt and pepper.
- 3. Bake for 20 mins
- 4. While cooking make ricotta layer. Add ricotta, eggs, Parmesan cheese & garlic. Mix to combine
- 5. Take vegetables out of oven and start to assemble
- 6. Bottom of dish tomato pasta sauce, add lasagna sheets.
- 7. Add ricotta, half pumpkin and zucchini on top, add cheese, salt and pepper and spinach. Add lasagna sheets on top
- 8. Layer of tomato pasta sauce, layer of ricotta, pumpkin, zucchini, cheese, salt and pepper, add spinach and lasagna sheets.
- 9. Top later: rest of tomato sauce, ricotta, cheese and grated Parmesan on top.
- 10. Bake uncovered 180 for 40-45 mins
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