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Photo of Vegetable lasagne by WW

Vegetable lasagne

15
Points® value
Total Time
2 hr 5 min
Prep
30 min
Cook
1 hr 35 min
Serves
4
Difficulty
Easy
Everyone's favourite pasta dish...

Ingredients

Pumpkin

750 g, peeled, deseeded and cut into 3cm pieces

Red onion

2 small, cut into wedges

Sage, fresh

6 teaspoon(s), chopped

Garlic

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

Calorie controlled cooking spray

4 spray(s)

Olive Oil

1 tablespoon(s)

Mushrooms

500 g, chopped

Parsley, fresh

2 tablespoon(s), chopped

Ricotta Cheese

500 g

Parmesan Cheese

40 g, finely grated

Spinach

250 g, frozen chopped, thawed

Lasagne sheets, fresh

200 g

Basil, fresh

5 leaf/leaves

Tomato

2 large, thinly sliced

Light Mozzarella

100 g, finely grated

Instructions

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a baking tray with baking paper and arrange the pumpkin and onions in a single layer. Scatter over the sage and sliced garlic. Season, and mist with cooking spray. Toss to coat, then roast for 30 minutes, or until tender.
  2. Meanwhile, heat the oil in a frying pan over a medium-high heat. Cook the mushrooms for 8 minutes. Season, stir in the parsley and crushed garlic, and cook for 1 minute. Set aside.
  3. Combine the ricotta, roasted onions and Parmesan. Season and set aside. Squeeze out the excess moisture from the spinach.
  4. Assemble the lasagne. Mist a 1.5 litre baking dish with cooking spray. Spread a quarter of the ricotta mixture over the base. Top with a pasta sheet. Spread a third of the ricotta mixture over the pasta, top with the pumpkin and another pasta sheet. Spread half the remaining ricotta mixture over the pasta, top with the spinach and another sheet of pasta. Spread the remaining ricotta mixture over the top followed by the mushroom mixture and the last pasta sheet. Finish with the basil, tomato and mozzarella.
  5. Turn the oven down to 180°C, fan 160°C, gas mark 4. Cover the dish with foil and bake for 1 hour. Preheat the grill to high, remove the foil and brown under the grill for 3-4 minutes.

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