Ingredients
600g butternut pumpkin
peeled and thinly sliced
2 eggplants
sliced about 1cm thick
olive oil spray
2 salt
800g tomato passata or tomato pasta sauce
Approx
500g instant lasagne sheets
500g ricotta
1 egg
1 cup frozen peas
thawed
½ cup basil leaves
½ cup parsley leaves
2 cups mozzarella
grated
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 baking trays
- 1 baking paper
- 1 food processor
- 1 large rectangular baking dish
- 1 foil
Instructions
- Sprinkle eggplant slices with salt, leave for 20 minutes, then rinse and pat dry.
- Preheat oven to 180°C. Line three baking trays with baking paper; arrange pumpkin and eggplant slices on trays, spray with olive oil and bake for 20-25 minutes until tender.
- Place ricotta, egg, peas and herbs in a food processor. Pulse to combine.
- Spread 1 cup of tomato passata in the base of a large rectangular baking dish (approx. 30cm x 33cm). Cover with a layer of pasta, breaking sheets to fit if necessary. Line with an eggplant layer, then spread with ricotta mixture.
- Cover with another layer of pasta, 2 cups of tomato passata and a pumpkin layer. Repeat with a final layer of pasta, 2 cups of tomato passata and then sprinkle with mozzarella.
- Cover dish with baking paper and then foil. Bake for 50 minutes, remove paper and foil and cook for a further 10 minutes until the top is golden brown.
- Stand for 5 minutes, then slice and serve with a green salad.
Notes
Tip
I roast the vegetables a day or two before, then the lasagne is quick to assemble.
Variation
Make this easier (but more expensive) by buying roasted eggplant, capsicum, mushrooms or semi-dried tomatoes from the deli and skipping the roasting-veg stage.
Variation
Gluten-free instant lasagne sheets are now readily available in supermarkets. I use the San Remo brand or Orgran rice and corn lasagne sheets.
