A good veggie lasagne does take a bit of preparation but it's not hard to do and the results are well worth the effort.
And unlike traditional lasagne made with whole milk and full fat cheese this roast vegetable lasagne is low in saturated fat, with less than 200mg of sodium and with so many veggies and it's loaded in fibre, vitamins and antioxidants.
Preheat the oven to 170 degrees Celsius.
Place the tomatoes in one baking tray with the chopped basil and 10 ml of olive oil
Brush the sliced eggplant and zucchini with the final 10ml of olive oil and place on a baking tray lined with baking paper.
In another baking tray place the mushrooms and pumpkin with another 10 ml olive oil and some cracked black pepper
Place the tomatoes and eggplant in the oven for 10 minutes
After 10 minutes add the mushrooms and pumpkin and cook all three for a further 20 minutes or until cooked through.
Blend the roasted tomato, basil and garlic to a smooth sauce and lay a small amount across the bottom of a lasagne tray.
Arrange a layer of precooked lasagne over the top of the sauce followed by a layer of mushroom and pumpkin and chopped herbs.
Add a layer of eggplant and zucchini and a layer of sauce.
Cover with a layer of spinach and another layer of lasagne.
Repeat the process finishing with a layer of pasta.
Rinse the blender and combine the ricotta, skimmed milk and nutmeg and pour that over the top.
Sprinkle the parmesan over the top and bake in the oven for 40 minutes.
Makes 6 servings
| Prep Time: | 20 mins |
| Cooking Time: | 70 mins |
| Ready in: | 90 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 882 kj |
| Calories | 211 kcal |
| Fat | 7.2 g |
| Saturated Fat | 2.4 g |
| Total Carbohydrate | 26 g |
| Total Protein | 10.6 g |
| Fibre | 5.4 g |
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