Photo of Mixed vegetable lasagne with ricotta topping by WW

Mixed vegetable lasagne with ricotta topping

6
6
6
SmartPoints® value per serving
Total Time
1 hr 55 min
Prep
40 min
Cook
1 hr 5 min
Serves
8
Difficulty
Moderate

Ingredients

eggplant

1 large, thinly sliced

zucchini

2 large, thinly sliced

red capsicum

2 medium, thickly sliced

pumpkin, butternut, raw

800 g, thinly sliced

olive oil

1 tbs

leek(s)

1 whole, thinly sliced

swiss brown mushrooms

400 g, sliced

garlic

3 clove(s), crushed

baby spinach leaves

150 g

fresh thyme

2 tsp

tomato passata

700 g

fresh basil

½ cup(s)

reduced-fat ricotta cheese

500 g

egg(s)

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)

Instructions

  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.

Notes

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.

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