This Is a 3 Layered Lasagne with Roasted Pumpkin and Zucchin

• เวลารวม: 1 hour 2 minutes

ส่วนผสม

Dollops of basil pesto are added throughout for flavour and a basil flavoured pasta sauce.

Lighter Lasagne

INGREDIENTS - makes 12 slices

1kg butternut pumpkin or squash

500g zucchini

750g smooth Riccotta cheese

50g grated Parmesan or pecorino

1 clove garlic

2 eggs

2 Handfuls of baby spinach

Basil pesto (approx 1/4-1/3cup)

500ml basil pasta sauce

6 fresh lasagna sheets (approx 250g)

350g mozzarella (cut into thin slices or grated)

NOTES: you could replace half the Riccotta with cottage cheese if preferred. 500g cooked lean mince flavoured with garlic and dried herbs could be added in with the layers. Other roasted veg to try - capsicum, eggplant.

วิธีทำ

Preheat oven to 200C.

Peel pumpkin and slice into very thin pieces. Spread over two baking trays. Spray with olive oil and season with salt and pepper.

Thinly slice zucchini into rounds. Spread over one baking tray. Spray with olive oil and season with salt and pepper.

Bake all these vegetables in your oven until lightly cooked through to reduce the amount of moisture - approx 20 minutes.

Make Riccotta layer by placing in a bowl and adding 2 eggs, Parmesan cheese, grated garlic and salt and pepper. Stir to combine.

Assemble lasagne in baking dish

LAYER 1 - thin layer of tomato sauce in base of dish. Two sheets of lasagne pasta on top.

LAYER 2 - thin layer of ricotta mix, half the roasted pumpkin and zucchini. Add 1/3 of the mozzarella. Dollop pesto and sprinkle with spinach. Season with salt and pepper. Add two sheets pasta on top.

LAYER 3 - thin layer tomato, thin layer ricotta, the rest of the roasted pumpkin and zucchini. 1/3 of the mozarella, dollops of pesto and handful of spinach. Add two lasagne sheets on top.

TOP LAYER - the rest of the tomato passata and ricotta gently smoothed out in an even layer. Mozarella cheese and grated Parmesan on top.

Bake uncovered for 40-45 minutes at 180C.

Allow to cool slightly before slicing.