Vegetable Lasagne

note: Notes: Try other vegetables like eggplant, sweet potato or mushrooms. Choose Ricotta that’s in the deli section, not the spreadable style in the tubs. Can make your own tomato marinara/pasta sauce. I’ve use store bought to save time.

INGREDIENTS - serves at least 12 as a side dish

800g butternut pumpkin

2 zucchinis

2 red capsicums

2 red onions

Extra virgin olive oil

1.5L of tomato pasta sauce (see notes)

350g fresh lasagne sheets from the cold section

500g grated mozzarella

1 cup fresh basil (or can dollop some pesto)

subheading: Ricotta filling:

750g fresh ricotta

250g defrosted frozen spinach that’s been really well squeezed out of water (or fresh that has been wilted down and chopped)

1 egg

1 clove crushed garlic

75g grated parmesan

Pinch of ground nutmeg (optional)

Salt and pepper

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