Zucchini Pumpkin & 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.
- 600 g pumpkin
- 8 lasagna sheets or gluten free sheets
- 1 tsp olive oil
- 500 g light ricotta
- 400 g can diced tomatoes
- 1 cup tomato passata
- 1 tsp minced garlic
- 1/4 cup basil chopped
- 2 zucchinis sliced 1/2 cm thick
- 1/2 cup cheese shredded
Preheat an oven to 200c.
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
In a bowl, mix together the passata, basil, garlic and tomatoes.
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.
Sprinkle the cheese on top and cover with aluminium foil. Bake for 30 minutes. Then remove the foil and bake for another 35 minutes.
Calories: 314kcalCarbohydrates: 47.3gProtein: 16.7gFat: 8.5g