• Dietitian Clare

Zucchini Pumpkin and Ricotta Lasagna

The cheesiest, gooiest, BEST Vegetarian Lasagna for dinner tonight. All of the goodness of classic lasagna, but lightened up with zucchini, roast pumpkin and ricotta.

A bit of a healthy twist on the classic feel-good dish! & even better, it can be made ahead of time and frozen for when you need a quick weeknight dinner.

Recipe serves 8⁠


Ingredients: ⁠

600g pumpkin⁠

8 lasagna sheets⁠ (or GF sheets)

1 tsp extra virgin olive oil⁠

500g light ricotta⁠

1 x 400g can crushed/diced tomatoes ⁠

1 cup tomato passata⁠

1 tsp garlic⁠

1/4 cup fresh basil, chopped⁠

2 large zucchinis, sliced 1/2 cm thick⁠

1/2 cup cheese⁠

Method: ⁠

1. Preheat oven to 200c.

2. Chop the pumpkin into 1/2 cm thick slices and lay flat on a lined baking tray. Drizzle with olive oil and a pinch of salt. Roast for 15 minutes⁠

3. In a bowl, mix together the passata, basil, garlic and tomatoes. ⁠

4. To assemble, place 2 1/2 lasagne sheets on the base of a deep baking dish. Top with 1/3 of the ricotta, and then place a layer of zucchini slices followed by pumpkin on top. ⁠ Add 1/3 of the tomato mixture and continue step 4 for the remaining layers. ⁠

5. Sprinkle the cheese on top and cover with aluminium foil. Bake for 30 minutes. Then remove the foil and bake for another 35 minutes. ⁠

Nutritional Info:

Cal: 314 Protein: 16.7g Carbs: 47.3g Fat: 8.5g

©2020 by Dietitian Clare.  ABN: 41 916 976 164 

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