• Bianca Maree

Vegetarian Lasagna




Serves 8


Ingredients

24 gluten free lasagne sheets

500g ricotta

200g mozzarella cheese

300g sliced pumpkin, roasted

700mls passata

200g frozen spinach

200g button mushrooms, sliced

1 punnet of cherry tomatoes, halved

1 medium zucchini, sliced into 2cm chunks

1 medium eggplant, sliced into 2cm chunks 1 medium onion, diced

3 tsp crushed garlic

1 tsp crushed Italian herbs

2 tbs olive oil

Salt and pepper to taste

Garden salad to serve


Method

1. Heat 1 tbs oil in a pan. Add diced onion and crushed garlic. Add zucchini, eggplant and mushrooms. Add herbs, salt and pepper. Combine ricotta and frozen spinach in a seperate bowl.

2. Heat remaining oil in saucepan. Add cherry tomatoes and allow to blister. Stir through passata sauce and allow to simmer. Pre-heat oven to 180 degrees celsius. 3. Layer an oven dish with 6 lasagne sheets. Evenly place zucchini, mushroom and eggplant mixture on top. Add another layer of lasagne sheets before adding layer of ricotta and spinach mixture. Add another layer of lasagne sheets followed by the layer of roasted pumpkin slices. Add final layer before covering with passata sauce mixture.


4. Place in oven. Recommend baking the lasagna for 25 minutes before adding mozzarella cheese. Add cheese and allow to bake for a further 20-25 minutes.


5. Cool for 20 minutes before slicing and serving.

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