In Recipes on Friday 22nd Feb, 2019

Easy gluten-free veggie lasagna

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A tasty vegetarian lasagne. Source: Getty.

A nice, creamy lasagna doesn’t have to be a guilty treat with this new vegetarian and gluten-free option. By switching out certain ingredients with some low-calorie replacements, this recipe is the best way to make a tasty lasagna while still keeping it fairly healthy. This delicious dish is completely meat-free so it’s a great dinner option to turn to when serving to vegetarian guests or visitors with strict dietary requirements. Don’t worry if you think the new, healthier ingredients are going to take away any of that classic, rich Italian flavour as this lasagna tastes just as good thanks to the ricotta, basil and of course, tender pumpkin. Enjoy!

Ingredients

  • 500g Kent pumpkin, skin on, cut into thin wedges
  • 200g baby spinach
  • 2 garlic cloves, crushed
  • 230g (11/2 cups) frozen peas, thawed
  • 500g fresh ricotta
  • 200g ctn Persian-style fetta dip
  • 450g pkt fresh flat rice noodle sheets
  • 400g tomato pasta sauce
  • 150g ctn basil dip
  • 50g coarsely grated cheddar
  • 40g (1 ⁄2 cup) finely grated parmesan or vegetarian hard cheese

Method

  1. Preheat oven to 200C. Line large baking tray with baking paper. Place pumpkin in single layer on tray. Spray with oil and season. Bake for 30-40 minutes or until tender.
  2. Meanwhile, spray olive oil on large non-stick frying pan and heat over medium heat. Cook spinach and garlic, stirring, for 2-3 minutes or until wilted. Transfer to bowl. Add peas. Cook, stirring, for 2-3 minutes. Remove from heat. Roughly mash peas. Return spinach to pan. Season. Stir to combine.
  3. Mix together ricotta and fetta dip in bowl. Drain noodle sheets. Pat dry. Lightly spray 9cm-deep, 29.5 x 19.5cm (base measurement) baking dish with oil. Spread 3 tbs tomato pasta sauce over base of dish. Top with a third of the noodle sheets. Arrange pumpkin on top. Spread with basil dip. Layer with a third of the noodle sheets and top with spinach mixture. Spread with remaining pasta sauce. Cover with remaining noodle sheets. Spread ricotta mixture on top. Sprinkle with cheddar and parmesan.
  4. Place dish on baking tray. Bake lasagna for 40-45 minutes, until lightly golden and cooked through. Set aside for 10 minutes before serving. Serve warm.

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