Veggie-full lasagne

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

Ready In: 80 minutes
Prep Time: 20 minutes
Cooking Time: 60 minutes
Serves: 4-6

This meal is a hearty and healthy winter choice for a family. You can use any vegetables you have on hand, ensuring there is 600 grams 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

Preheat the oven to 180°C and prepare an ovenproof dish (30 x 20 cm) by spraying with oil.
Combine passata and cream in a bowl.
Combine ricotta, chopped herbs, eggs and Parmesan cheese in a separate bowl.
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.
Repeat layers until all ingredients have been used up, aiming to end with a layer of zucchini slices.
Cover with foil and bake in the oven for 45 minutes.
Remove foil then bake for a further 15–20 minutes.
Allow to rest for 10 minutes before cutting and serving with a tossed salad of green leaves.