Roasted vegetable lasagne
- 600g peeled pumpkin, cut into thin slices
- 2 medium eggplantaubergineXs, cut into 1cm slices
- 500g yellow squash, cut horizontally into 1cm slices
- 2 large red capsicums, cut into large flat pieces
- 2 teaspoons olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, crushed
- 700g bottle passata
- 1 cup reduced-salt vegetable stock
- 1 cup red lentils
- 1 teaspoon dried Italian herbs
- 4 cups baby spinach
- 300g fresh ricotta
- ¾ cup grated reduced-fat cheddar
- fresh flat-leaf parsley, to garnish
1 Preheat oven to 180°C. Heat a large chargrill pan over medium-high. Spray pumpkin, eggplant and squash with olive oil. Cook veges on chargrill in batches until lightly charred and tender. Pumpkin will take about 5 minutes per side, and eggplant and squash about 3 minutes per side.
2 Meanwhile, preheat oven grill. On a baking tray, arrange capsicum skin side up. Cook under grill for about 7 minutes, or until skin is blackened and blistered. Cover with foil and set aside to cool, then peel off skin.
3 In a medium saucepan heat olive oil over medium. Add onion and sauté for 4-5 minutes until soft and golden. Add garlic and cook, stirring, for 30 seconds. Reserve 1 cup of the passata and add the rest to the pan with the stock, lentils and herbs. Stir to combine. Cover and bring to a simmer, then tilt lid slightly and cook for about 15 minutes, or until lentils are almost tender. Stir often to prevent catching on the bottom.
4 Lightly spray a 30cm x 21cm x 5cm ovenproof dish with olive oil. Over the base, arrange eggplant slices, overlapping slightly. Top with spinach, then half of the lentil mixture, then squash. Set aside ½ cup ricotta and use a fork to mash the rest with cracked black pepper. Sprinkle over the squash. Arrange pumpkin in a layer over ricotta, then add the remaining lentil mixture. Arrange capsicum over the top.
5 Spread with reserved passata. Dot reserved ricotta over, and sprinkle with grated cheese. Bake for 30 minutes, then grill for a couple of minutes (watching carefully) to lightly brown top.
6 Stand lasagne for 5 minutes, then garnish with parsley. Cut the lasagne into wedges or squares serve.
Make it gluten free: Check passata and stock are gluten free.
Serve lasagne with salad leaves or a garden salad.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 7g
Dietary fibre 16g
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