Vegetarian Lasagna

recipetineats.com

DaPuffin

subheading: ROASTED VEGETABLES (NOTE 1):

500 g / 1 lb pumpkin , 2cm / 4/5" cubes

2 large zucchinis , cut into 2cm / 4/5" chunks

2 onions (any type) , cut into wedges

2 tbsp olive oil

1 garlic clove , minced

Salt and pepper

subheading: SPINACH RICOTTA:

250 g / 8 oz frozen chopped spinach , thawed

500 g / 1 lb ricotta (Note 2)

½ cup / 50 g grated parmesan (or ¾ cup shredded cheese)

1 egg

1 garlic clove , minced

⅛ tsp grated nutmeg, optional (fresh or powder)

½ tsp each Salt and pepper

subheading: SAUCE:

1 tbsp olive oil

1 garlic clove

1 small onion , finely chopped (any, I use brown)

700 g / 24 oz tomato passata (Note 3)

400 g / 14 oz crushed tomato

½ cup / 125 ml water

¾ tsp each dried thyme and oregano (or basil, parsley)

½ tsp dried chilli flakes (can omit / adjust to taste)

Salt and pepper

subheading: LASAGNA:

330g / 11 oz jar roasted red pepper strips, drained (Note 4)

375 g / 13 oz fresh lasagne sheets (Note 5)

300 g / 3 cups shredded mozzarella (or MORE!)

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