Photo of Vegetable and ricotta lasagne by WW

Vegetable and ricotta lasagne

8
8
8
SmartPoints® value per serving
Total Time
2 hr 5 min
Prep
30 min
Cook
1 hr 35 min
Serves
4
Difficulty
Moderate
Vegetarian lasagne has never tasted so good with the cheesy goodness of ricotta and parmesan and fragrant herbs sage, parsley and basil.

Ingredients

Pumpkin

700 g, peeled, cut into 3cm pieces

Red onion

2 medium, cut into wedges

Fresh sage

2 tbs, finely chopped

Garlic

6 clove(s), (3 thinly sliced, 3 crushed)

Olive oil

1 tsp

Mushrooms

500 g, coarsely chopped

Fresh flat-leaf parsley

2 tbs

Low-fat ricotta cheese

500 g

Grated parmesan cheese

½ cup(s), (40g)

Frozen boiled spinach, drained

250 g, thawed

Fresh lasagne sheets

4 individual

Fresh basil

¼ cup(s)

Tomato(es)

2 medium, thinly sliced

Mozzarella

50 g

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Line a large baking tray with baking paper. Place the pumpkin and red onion in a single layer on either side of the prepared tray. Sprinkle with sage and sliced garlic. Season and lightly spray with oil. Toss the pumpkin and onion separately to coat. Bake for 30 minutes or until tender.
  2. Heat the oil in a large frying pan over medium-high heat. Cook mushroom, stirring, for 8 minutes or until tender. Season. Stir in crushed garlic and parsley and cook for 1 minute or until softened. Set aside.
  3. Place the ricotta in a large bowl. Add the roasted red onion and parmesan. Season and stir to combine. Remove excess moisture from the spinach.
  4. Lightly spray a 1.5L (6 cup) ovenproof baking dish with oil. Spread one quarter of the ricotta mixture over the base. Top with a sheet of lasagne. Spread a third of the remaining ricotta mixture over the lasagne, top with the pumpkin and another sheet of lasagne. Spread half the remaining ricotta mixture over the lasagne, top with the spinach and another sheet of lasagne. Spread remaining ricotta mixture over the pasta, top with the mushroom mixture and another sheet of lasagne. Top with basil, tomato and mozzarella. Reduce oven to 180°C. Cover with foil and bake for 1 hour. Preheat a grill on high. Remove foil and place under the grill for 3-4 minutes or until golden.

Notes

SERVING SUGGESTION: Green salad.