Veggie & Ricotta Lasagne

Ingredients
700ml jar of pasata (tomato puree)
400g tin of tomatoes
1/2 leek or 2 onions
Olive oil
2 cloves of garlic
Herbs of choice: oregano, parsley,
basil, sweet Hungarian paprika
2 eggplants
2 zucchini
1 large sweet potato
375g ricotta cheese (low fat or full fat)
Frozen spinach (optional)
1 packet of pasta sheets (optional – this can be made with just vegetable layers or if you prefer, alternating vegetable and pasta layers)

Method

Preheat the oven to approximately 180-200 deg Celsius.

Crush the garlic and chop finely. Finely chop the leek (or onion). Brown the leek and garlic in a pot with some olive oil. Then add the pasata, tinned tomatoes and herbs of choice (fresh or dried are both fine). Simmer on a low heat for around 20-30min.

Wash and then thinly slice the eggplant, zucchini and sweet potato (peeling isn’t necessary). If you slice them longwise you will get larger pieces (which I tend to do now – not like the photo below!).

veggie lasagne 2

Wipe the base of the baking tray with a little olive oil to stop the veggies from sticking. Cover the base of the baking tray with slices of sweet potato. Spoon over enough of your tomato salsa to cover the sweet potato. Spread small dollops of ricotta evenly across the top. You could also add some spinach on top if you wish (defrost the frozen spinach in the microwave and squeeze out all of the water before adding). If you are using pasta sheets I would add a layer of pasta next. Then add a layer of sliced eggplant. Cover with your tomato salsa and dollops of ricotta (and spinach if you wish). Add in another pasta layer (if using pasta), then a layer of sliced zucchini. Cover with your tomato salsa and dollops of ricotta (and spinach if you wish). Add in another pasta layer (if using pasta), then a final layer of sliced eggplant. Cover with tomato salsa. You could also cover the top with ricotta cheese (or even shredded tasty cheese if you want!).

Bake in the over for approximately 1 hour.

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