Vegetable Lasagne

Name: Vegetable Lasagne
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 9 lasagne sheets (300g cooked) Pasta; 2, sliced lengthways (300g) Zucchini; 1, sliced (300g) Eggplant; 2 tins (800g) Tomatoes; 1 tub (250g) Ricotta; torn over the top (125g) Mozzarella

Recipes · Dinner · Recipe, Typed Supps

A lasagne that does not miss the mince, provided you roast the vegetables first.

Allergens and patterns

Contains gluten, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

9 lasagne sheets (300g cooked) Pasta — Dried sheets need enough liquid around them, so keep the sauce loose.
2, sliced lengthways (300g) Zucchini — Roasted first to drive off water — raw, it floods the dish.
1, sliced (300g) Eggplant — Same reason, and it gives the layers their meatiness.
2 tins (800g) Tomatoes — Reduced with garlic and basil.
1 tub (250g) Ricotta — Stands in for béchamel: more protein, far less butter and flour.
torn over the top (125g) Mozzarella — The browned lid.

Nutrition per serving

Calories: 350.8 kcal
Protein: 20.1g
Carbohydrate: 30.9g
of which sugars: 10.5g
Fat: 14.4g
of which saturated: 9g
Fibre: 6.6g
Sodium: 284.1mg

Method

Roast the zucchini and eggplant slices at 200C for 20 minutes.
Reduce the tomatoes with garlic for 20 minutes.
Layer sauce, pasta, vegetables and ricotta twice, finishing with sauce and mozzarella.
Bake at 190C for 40 minutes and rest ten minutes before cutting.