Vegetarian Lasagna with Pumpkin, Zucchini & Spinach
This vegetarian lasagna is lighter than traditional lasagna and packed with a healthy amount of vegetables. There’s no compromise on taste, guaranteed to win over even avid meat eaters.
1 pumpkin or butternut squash, weighing approximately 1kg
2 large zuchinni
2-3 cloves of garlic, peeled
2 tablespoons of roughly chopped thyme
1 bunch of english spinach or baby spinach, rinsed
1 pot of simple tomato sauce
250g (1 packet) of dried lasagna sheets
250g mozzarella cheese
250g parmesan cheese
What you need to do
Cut the pumpkin in half. Slice the hard skin off and rinse the seeds out. Slice the pumpkin into 1cm layers.
Slice the zucchini into 1cm thick slices.
Place the pumpkin and zucchini on a lined tray. Add the garlic cloves and thyme. Drizzle with olive oil.
Bake the pumpkin and zucchini for 40 minutes at 180 degrees celsius, or until completely soft when poked with a fork. Remove from the oven and let cool. Discard the garlic.
Start a lasagna station with your empty lasagna tray, pot of sauce, grated cheese and vegetables.
Add a ladle of sauce to the bottom of your lasagna tray. Add enough pasta sheets to completely cover the tray, and then cover them with another ladle.
Add a layer of pumpkin, zucchini and spinach, and a small handful of parmesan and mozzarella. Cover with pasta sheets, and repeat until you’ve reached the top of your tray.
Once you’ve placed your last layer of pasta sheets on the top of your lasagna, cover with sauce and cheese only. Add a generous amount of mozzarella to finish. Cover in the finished lasagna in foil.
Bake in a pre-heated oven, covered, at 180 degrees celsius for 40 minutes. After 40 minutes, remove the foil and bake for a further 10-15 minutes, or until the top has started to brown.