Vegetarian Lasagne

Vegetable lasagne recipe


  • 1 kilogram (2lb) kent pumpkin, skin on, cut into thick wedges
  • 5 large zucchini (750g), sliced thickly lengthways
  • 1/2 small cauliflower (500g), cut into small florets
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 large onion (200g), chopped
  • 3 trimmed celery stalks (300g), chopped
  • 1 large carrot (180g), chopped
  • 1/2 cup (125ml) white wine
  • 800 grams (1½lb) canned chopped tomatoes
  • 1 bay leaf
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 270 grams (8½oz) bottled chargrilled red capsicum (bell peppers), drained, sliced
  • 500 grams (1lb) fresh ricotta
  • 3/4 cup (180ml) milk
  • 1 cup (80g) finely grated parmesan
  • 280 grams (9oz) fresh lasagne sheets
  • Method
  • Preheat oven to 200°C/400°F. Line three oven trays with baking paper.
  • 2Place pumpkin, zucchini and cauliflower on separate oven trays. Drizzle with 1½ tablespoons of the oil; season with salt.
  • 3Roast pumpkin for 10 minutes. Add zucchini and cauliflower; roast for a further 30 minutes or until vegetables are tender. Reserve four slices of zucchini for the top. Reduce oven to 180°C/350°F.
  • 4Heat remaining oil in a large deep frying pan over medium heat; cook onion, celery and carrot, stirring, for 10 minutes or until soft. Add wine; bring to the boil. Boil for 5 minutes or until most of the wine is evaporated.
  • 5Stir in tomatoes, herbs, capsicum and 1 cup (250ml) water; bring to the boil. Reduce heat to low; cook, covered, for 20 minutes or until thickened slightly. Season to taste.
  • 6Process cauliflower until smooth. Transfer to a medium bowl; stir in ricotta, milk and ¾ cup of the parmesan. Season.
  • 7Spoon 2 tablespoons of the tomato mixture over base of a 20cm x 30cm (8in x 12in) ovenproof dish. Top with a layer of lasagne sheets, then a layer of pumpkin, zucchini and cauliflower mixture. Repeat with remaining ingredients, finishing with a layer of cauliflower mixture then reserved zucchini. Sprinkle with remaining parmesan.
  • 8Bake for 45 minutes or until lasagne sheets are tender. Top with extra basil leaves, if you like; serve.

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