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Zucchini Pumpkin & Ricotta Lasagna

Clare Keating
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.
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Course Main Course
Cuisine Italian, Mediterranean
Servings 8
Calories 314 kcal


  • 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
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