Squash, Eggplant & Ricotta Lasagna
PREP 20 MIN•COOK 1 HR
GF
NF
V
Number of servings
2
100g butternut squash peeled & cut into 1/2 inch thick slices
1 medium eggplant cut lengthways into 1/2 inch thick slices
1⁄2 tsp olive oil
salt & pepper, to taste
375g tomato sauce or puree
1⁄2 garlic clove finely grated
3⁄4 cup (180g) fresh ricotta
1⁄2 large egg
1⁄8 cup (20g) parmesan finely grated
1⁄8 cup (33ml) milk, reduced fat (or dairy-free alternative)
1⁄4 bunch of fresh basil (5 oz bunch) leaves picked
1⁄3 cup (45g) mozzarella coarsely grated
Preheat oven to 390°F and line a baking sheet with baking paper.
Brush squash and eggplant with olive oil, season with salt and pepper and place in a single layer on prepared baking sheet. Bake for 15-20 minutes, or until tender. Cool slightly.
Meanwhile, in a bowl whisk together tomato puree and garlic and season with salt and pepper to taste.
In a small bowl, mix together ricotta, egg, parmesan and milk until well combined. Season with salt and pepper, to taste.
To assemble lasagna, place half of the tomato sauce in the bottom of an oven proof dish and add half the basil leaves. Layer over half the squash and half the eggplant and spread with half the ricotta mixture. Repeat layering. Finish with a layer of tomato sauce, followed by the remaining basil and cover with mozzarella. Season with pepper and bake for 30-40 minutes until cooked through and golden.
Energy (kJ)
1671 kJ / 399 cals
Protein
27 g
Fat
20 g
Sat. Fat
11 g
Carbs
21.9 g
Sugar
20.8 g
Fiber
9.3 g
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