Hopewood vegetable lasagne
- 250 grams pumpkin or sweet potato, sliced thinly
- 1 medium aubergine (eggplant), sliced into thin rounds
- 1 red capsicum, sliced into wide strips
- 3 medium tomatoes, sliced into thin rounds
- 1 medium zucchini
- 1 tablespoon tomato paste
- 1 tablespoon tamari
- 2 teaspoons dried basil (or 8-10 leaves of fresh basil if available)
- 300 grams light ricotta
- 100 grams light mozzarella cheese, grated
- 100 grams parmesan cheese, grated
- pasta sheets
- Pre-heat oven to 200°C (400°F)
- Place pasta sheets in boiling water for 5 minutes before layering.
- Cover the base of a lasagne dish with a layer of pumpkin or sweet potato
- Brush aubergine with tamari and place half in a layer on top of the pumpkin, and then a layer of sliced tomato.
- Cover this with pasta sheets, edge to edge, and spread the tomato paste on top of the pasta.
- Top this with all the ricotta cheese and a third of the mozzarella and parmesan.
- Repeat a layer of pumpkin, aubergine, tomato and capsicum before a final layer of pasta.
- Top the pasta with zucchini and cover with the remaining mozzarella and parmesan.
- Cover with foil and bake for 45 minutes.
- Remove foil, reduce heat to 150°C (350°F) and bake for another 10 minutes until cheese is golden. Test pasta with a fork to ensure it is tender.
- Let stand for 5-10 minutes before serving
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
