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