24 gluten free lasagne sheets
200g mozzarella cheese
300g sliced pumpkin, roasted
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
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.