Vegetable lasagna
  • Serves: 4-6
  • Prep time: 1:30
  • Not combined

• 500 grams dark pumpkin or sweet potato thinly sliced
• 1 medium eggplant, sliced into rounds
• 6 large tomatoes, sliced into thin rounds
• 2 red capsicums, sliced into wide strips
• 2 zucchinis, sliced into rounds
• 2 tablespoons of tomato paste
• 2 tablespoons of tamari
• 2 teaspoons of dried basil
• 350 grams of light ricotta
• 200 grams of light mozzarella cheese, grated
• 200 grams of parmesan cheese, grated
• Pasta sheets