Vegetarian lasagne
3
Points®
Total time: 1 hr 45 min • Prep: 30 min • Cook: 1 hr 15 min • Serves: 8 • Difficulty: Easy
Packed with wholesome ingredients like eggplant, zucchini and butternut pumpkin, this lasagne is bursting with flavour and nutrients. Layered with creamy cottage cheese and a flavorful tomato sauce, it's a satisfying meal the whole family will love. Topped with a sprinkle of light mozzarella cheese and fresh basil leaves, each bite is a taste of homemade goodness.
Ingredients
Brown onion
1 medium, finely chopped
Eggplant
1 medium, cut into 1cm pieces
Red capsicum
1 medium, cut into 1cm pieces
Zucchini
1 medium, cut into 1cm pieces
Butternut pumpkin
300 g, peeled, cut into 1cm pieces
Garlic
2 clove(s), crushed
Canned diced tomatoes
1 400g can, (1 x 400g can)
Tomato passata
700 g
Baby spinach
4 cup(s), (80g)
Ground nutmeg
¼ tsp
97% fat-free cottage cheese
2 cup(s), (500g)
Wholemeal lasagne sheet
250 g, dry
Light mozzarella cheese
2 tbs, grated
Fresh basil
¼ cup(s), leaves, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook onion, eggplant, capsicum, zucchini and pumpkin for 5 minutes, stirring occasionally. Add half the garlic, season with salt and pepper and cook, stirring, for a further 2 minutes. Stir in tomatoes, passata and 1½ cups (375ml) water. Bring to the boil, reduce heat, simmer covered, for 30 minutes, stirring occasionally.
2
Meanwhile, heat a large non-stick frying pan over medium heat. Add remaining garlic, spinach, nutmeg and 1 tablespoon water. Cook, stirring, until spinach is wilted. Process cottage cheese in a food processor for 30 seconds to a smooth consistency. Add spinach and pulse 3-4 times until just combined.
3
Spread 1 cup of the vegetable mixture over the base of a 32cm x 20cm (12-cup capacity) rectangular baking dish. Top with a layer of lasagne sheets and spread with ¼ of the remaining vegetable mixture. Repeat layers with remaining lasagne sheets and vegetable mixture to make 4 layers in total, finishing with a layer of lasagne sheets. Spread cottage cheese mixture over top and sprinkle with mozzarella. Bake for 40-45 minutes or until pasta is tender when tested with the tip of a knife. Stand lasagne for 10 minutes before serving. Sprinkle over fresh basil leaves to serve.
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