[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 25/06/24. See terms.
Photo of Mixed vegetable lasagne with ricotta topping by WW

Mixed vegetable lasagne with ricotta topping

Total Time
1 hr 55 min
40 min
1 hr 5 min



1 large, thinly sliced


2 large, thinly sliced

Red capsicum

2 medium, thickly sliced

Butternut pumpkin

800 g, thinly sliced

Olive oil

1 tbs


1 whole, thinly sliced

Swiss brown mushrooms

400 g, sliced


3 clove(s), crushed

Baby spinach

150 g

Fresh thyme

2 tsp

Tomato passata

700 g

Fresh basil

½ cup(s)

Reduced-fat ricotta cheese

500 g


1 medium, lighty beaten

Skim milk

2 tbs

Dry lasagne sheet

250 g, (6 large wholemeal sheets)

Grated parmesan cheese

cup(s), (25g)

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 220°C. Line 5 large baking trays with baking paper (see note). Spread eggplant, zucchini, capsicum and pumpkin over prepared trays and lightly spray with oil. Bake for 15–20 minutes or until light golden and tender.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook leek, mushrooms and garlic, stirring, for 5 minutes or until leek has softened. Add spinach and thyme and cook, stirring, for 2 minutes or until spinach has wilted. Transfer to a colander to drain excess liquid.
  3. Process passata and basil in a food processor until just smooth. Season with salt and pepper. Combine ricotta, egg and milk in a medium bowl. Season with salt and pepper.
  4. Reduce oven to 200°C. Lightly spray a 6cm-deep, 34cm x 24cm rectangular baking dish with oil. Spread ½ cup (125ml) passata mixture over base of prepared dish. Top with half the pasta sheets, trimming to fit.
  5. Layer eggplant slices over pasta, then top with capsicum strips and pour over ½ cup (125ml) passata mixture. Top with zucchini slices, then leek mixture and pumpkin slices. Top with remaining pasta sheets, trimming to fit. Pour over remaining passata mixture.
  6. Crumble ricotta mixture over passata mixture, then sprinkle with parmesan. Bake, covered, for 30 minutes. Uncover and bake for 20–25 minutes or until pasta is tender and topping is golden. Set lasagne aside for 10 minutes before serving.


SERVING SUGGESTION: Radicchio, baby rocket leaves and red onion, drizzled with 1 tablespoon balsamic vinegar. TIPS: You may need to bake vegetables in batches in Step 1 if you do not have enough trays or a small oven. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.