Roasted Vegetable Lasagne
A nutrient-packed, low-carb take on this delicious vegetarian classic.
- Time
- 60 minutes
- Serves
- 4
- Calories
- 335
Ingredients
- 500g zucchini, sliced lengthways into 3-5mm ribbons
- 500g eggplant, sliced lengthways into 3-5mm pieces
- 300g red capsicums, quartered and de-seeded
- 120g baby spinach
- 400g tomato passata
- 1/4 cup pesto
- 100g semi-dried tomatoes, sliced
- 200g smooth ricotta
- 40g shaved parmesan cheese
- fresh basil leaves to serve
Method
- Preheat oven to 200ºC.
- Place eggplant and capsicum on a tray lined with baking paper. Bake for 25 mins or until soft. Remove the skin from the capsicum and discard.
- Line the bottom of a 20cm square casserole dish with a layer of passata. Place a layer of eggplant, followed by a thin layer of pesto, capsicum and sundried tomatoes, spinach and zucchini. Repeat, layering the passata followed by the remaining vegetables.
- Mix the ricotta until smooth, add warm water a teaspoon at a time until it becomes a sauce-like consistency. Pour over the lasagne and top with the grated cheese.
- Bake for 30 minutes or until vegetables feel tender when a knife is inserted. Allow lasagne to rest for 10 minutes before serving.