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Basil-ly Vegetable Lasagne
Basil-ly Vegetable Lasagne
Feeds 4 - 5 people
I prefer minimal roasting and maximum popping a jar open. As much as I can I use pre-prepared chargrilled or roasted vegetables. Don't skimp on the pesto, buy the best quality or even better, make your own (see my pesto recipe). The pesto provides the flavour bomb quintessential to this dish.
Ingredients
Ingredients
Method - Basil Ricotta Sauce
375 grams reduced fat ricotta
3/4 cup milk or cream
200 grams tasty cheese, grated
2 teaspoons basil pesto
salt & pepper
Method - Vegetables
600-700 grams pumpkin, cut into small wedges or large chunks (if kent or butternut, leave skin on)
300 grams sweet potato, sliced length ways, thinly
1 jar chargrilled capsicum/piquillo peppers (approx 285 grams), cut each piece on one edge and open it up
1 jar grilled eggplant sliced (approx 320 grams)
1 jar your favourite pasta sauce (approx 400 grams)
50 grams baby spinach leaves or 200 grams frozen spinach
6 -7 dried lasagne sheets
Optional: semi dried tomatoes, marinated artichokes, chargrilled zucchini, burrata
Method - Basil Ricotta Sauce
Method - Basil Ricotta Sauce
In a bowl combine the ricotta cheese, milk, cheese, pesto & salt & pepper. Mix well and set aside.
Method - Vegetables
Method - Vegetables
Line a baking tray (you may need 2) with baking paper. Preheat the oven to 180ºC.
Lay the sweet potato and pumpkin on the baking tray/s and bake for about 35-40 minutes. They don't need to be particularly well roasted (brown) but they do need to be soft.
Fill the casserole / lasagne dish (2.2 litre) with warm tap water. Add the lasagne sheets, one at a time, to the water in the lasagne dish. You want the lasagne sheets to soften so leave them to soak for about 10 minutes. Adding them to the water one at a time will stop them from sticking together as they soften.
Once the sweet potato and pumpkin are cooked, set aside. Turn the oven down to 180ºC in preparation for cooking the lasagne.
Drain the water from the lasagne dish, set aside the now softened lasagne sheets.
Method - Build the Lasagne
Method - Build the Lasagne
Layer 1: 1/3 pasta sauce, dried lasagne sheets
Layer 2: Sweet potato, capsicum, pumpkin, eggplant, 1/3 of the pasta sauce, pasta sheet/s.
Layer 3: 1/2 basil ricotta sauce, pasta sheet/s.
Layer 4: Sweet potato, capsicum, pumpkin, eggplant, 1/3 of the pasta sauce, pasta sheet/s.
Layer 5: Remaining basil ricotta sauce + more grated cheese if you’d like.
Bake for 30 minutes covered with foil. Then remove the foil and bake for a further 20 minutes.
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