Veggie-full lasagne

Written by Guest post on Wednesday, 04 May 2022.
Tagged: fish, healthy cooking, healthy eating, nutrition, vegetables

Veggie-full lasagne

This meal is a hearty and healthy winter choice for a family.

You can use any vegetables you have on hand, ensuring there is 600g in total.

Allow for sufficient cooking time and slice any firm vegetables finely.

 

Ingredients

  • Oil spray
  • 1 x 700 g bottle tomato passata
  • ½ cup cream, pouring
  • 500 g salt-reduced ricotta cheese
  • ¼ cup chopped parsley
  • ¼ cup chopped basil
  • 2 eggs
  • ¼ cup Parmesan cheese, grated
  • 6 lasagne sheets, dried
  • 1 large zucchini, sliced
  • ¼ butternut pumpkin, peeled and sliced
  • 6–8 medium mushrooms, sliced

Nutrition per serve

1490 kJ (355 Calories), 19 g protein, 22 g fat (including 13 g saturated fat),  8 g carbohydrate(including 8 g sugars, 4 g fibre and 330 mg sodium.

Read our nutrition rating system

Directions

  1.  Preheat the oven to 180°C and prepare an ovenproof dish (30 x 20 cm) by spraying with oil.
  2. Combine passata and cream in a bowl.
  3. Combine ricotta, chopped herbs, eggs and Parmesan cheese in a separate bowl.
  4. Add one-third of the passata mixture to the prepared dish. Top with lasagne sheets, the sliced pumpkin, zucchini and mushroom, then one-third of the ricotta mixture.
  5. Repeat layers until all ingredients have been used up, aiming to end with a layer of zucchini slices.
  6. Cover with foil and bake in the oven for 45 minutes.
  7. Remove foil then bake for a further 15–20 minutes.
  8. Allow to rest for 10 minutes before cutting and serving with a tossed salad of green leaves.

Variations

  • Any sort of pumpkin - Kent, Jarrendale, Jap, Queensland Blue - will be fine.

Credit

Recipe created and photographed by Helena Dowdall. You’ll find more of Helena’s work at her website.

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