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Vegetarian lasagne

Vegetarian lasagne

3
Points®
Total Time
1 hr 45 min
Prep
30 min
Cook
1 hr 15 min
Serves
8
Difficulty
Moderate
Packed with wholesome ingredients like eggplant, zucchini and butternut pumpkin, this lasagne is bursting with flavour and nutrients. Layered with creamy cottage cheese and a flavorful tomato sauce, it's a satisfying meal the whole family will love. Topped with a sprinkle of light mozzarella cheese and fresh basil leaves, each bite is a taste of homemade goodness.

Ingredients

Brown onion

1 medium, finely chopped

Eggplant

1 medium, cut into 1cm pieces

Red capsicum

1 medium, cut into 1cm pieces

Zucchini

1 medium, cut into 1cm pieces

Butternut pumpkin

300 g, peeled, cut into 1cm pieces

Garlic

2 clove(s), crushed

Canned diced tomatoes

1 400g can, (1 x 400g can)

Tomato passata

700 g

Baby spinach

4 cup(s), (80g)

Ground nutmeg

¼ tsp

97% fat-free cottage cheese

2 cup(s), (500g)

Wholemeal lasagne sheet

250 g, dry

Light mozzarella cheese

2 tbs, grated

Fresh basil

¼ cup(s), leaves, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook onion, eggplant, capsicum, zucchini and pumpkin for 5 minutes, stirring occasionally. Add half the garlic, season with salt and pepper and cook, stirring, for a further 2 minutes. Stir in tomatoes, passata and 1½ cups (375ml) water. Bring to the boil, reduce heat, simmer covered, for 30 minutes, stirring occasionally.
  2. Meanwhile, heat a large non-stick frying pan over medium heat. Add remaining garlic, spinach, nutmeg and 1 tablespoon water. Cook, stirring, until spinach is wilted. Process cottage cheese in a food processor for 30 seconds to a smooth consistency. Add spinach and pulse 3-4 times until just combined.
  3. Spread 1 cup of the vegetable mixture over the base of a 32cm x 20cm (12-cup capacity) rectangular baking dish. Top with a layer of lasagne sheets and spread with ¼ of the remaining vegetable mixture. Repeat layers with remaining lasagne sheets and vegetable mixture to make 4 layers in total, finishing with a layer of lasagne sheets. Spread cottage cheese mixture over top and sprinkle with mozzarella. Bake for 40-45 minutes or until pasta is tender when tested with the tip of a knife. Stand lasagne for 10 minutes before serving. Sprinkle over fresh basil leaves to serve.

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