Vegetable and Ricotta Lasagna

Ingredients (serves 4)

• 700ml tomato pasta sauce (try making your own homemade sauce which is best)
• 2 tablespoons chopped fresh basil
• 1/3 cup chopped fresh parsley
• Freshly ground black pepper
• 250g spinach
• 9 lasagna sheets
• 750g butternut pumpkin, peeled, deseeded, thinly sliced
• 2 (about 300g) zucchini, thinly sliced
• 350g sweet potato, peeled, thinly sliced
• 350g fresh ricotta
• 1/2 cup (45g) shredded parmesan
• 1 egg, lightly whisked

I suggest you precook the vegetables so it will be ready a lot faster.

Method

1. Preheat oven to 180°C. Heat the tomato pasta sauce over medium-high heat for
   5 minutes or until reduced and thickens slightly. Stir in the basil and parsley
   and season with ground black pepper. Set aside.
2. Squeeze excess liquid out of the spinach. Set aside.
3. Lightly grease a 6cm deep, 20cm square oven proof dish. Spread 1/4 cup (60ml)
   of the tomato sauce over the base. Spread with a layer of lasagna sheets top
   with half pumpkin, zucchini, and sweet potato. Top with the spinach. Spoon over
   half the remaining sauce, top with another layer of lasagna sheets and remaining
   pumpkin, zucchini and sweet potato. Top with remaining sauce and lasagna sheets.
4. Place the ricotta, parmesan and egg in a bowl and mix until well combined.
   Spread the ricotta over the top of the lasagna and bake for 50 minutes-1 hour or
   until vegetables and lasagna sheets are tender (Cover with foil if the top
   becomes to dark) Remove from oven and set aside for 5 minutes before
   serving.

Related articles

• Super Easy No Bake Red & White Lasagna (foodservicewarehouse.com)
• Hearty Vegetarian Lasagna (bamitbach.wordpress.com)
• Vegetarian Lasagna – Delish & Healthy! (basulife.wordpress.com)
• Recipe: Vegetarian Lasagna with a Surprise Ingredient (thekitchn.com)
• Vegetable Lasagna Rolls (Vegetarian) (dishinaboutnutrition.wordpress.com)