The tastiest all-vegetable lasagne ever

Forget your big, bulky lasagnes with meat, grains and dairy – this recipe is almost entirely made up of vegetables.
Recipes

Forget your big, bulky lasagnes with meat, grains and dairy – this recipe is almost entirely made up of vegetables. It’s delicious, good for you and easy to make… what more could you want?

This dish freezes fantastically and can be heated straight from the freezer when you are short on time. On top of that, it’s a crowd pleaser!

Serves: 6
Ingredients
  • 1 x 450g of chopped tomatoes, strained
  • 1 onion
  • 2 garlic cloves
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • 1 tbsp of olive oil
  • 1 egg
  • 150g ricotta cheese
  • 1 tbsp dried Italian herbs
  • ½ cup shredded parmesan
  • ½ cup mozzarella
  • 1 large zucchini sliced long into ½ pieces
  • 1 large yellow squash sliced long into ½ pieces
  • 4 cups of baby kale, spinach or other dark leafy greens
Method
  1. Preheat oven to 190 degrees
  2. For the tomato sauce, saute onions in olive oil for 5 mins on low/medium heat
  3. Once onions are cooked, add garlic and saute 2 more minutes
  4. Add tomatoes, red pepper, and salt and bring to a boil, then reduce to simmer
  5. Allow tomatoes to cook for at least 10 mins
  6. In a bowl combine egg, ricotta cheese and herbs and stir well
  7. Place 1/3 of the cooked sauce into a large baking dish
  8. Layer zucchini on top of tomato sauce
  9. Spread ½ ricotta mixture on top of zucchini
  10. Layer with ⅓ more tomato sauce
  11. Layer squash to top of tomato sauce
  12. Spread ½ ricotta mixture on top of squash
  13. Layer greens on top of squash
  14. Top with remaining sauce, shredded cheese and bake covered for 30-40 mins until bubbly and cheese is slightly browned

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