Squash, Eggplant & Ricotta Lasagna

PREP 20 MIN
COOK 1 HR

GF

NF

V

Number of servings
2
Ingredients

100g butternut squash peeled & cut into 1/2 inch thick slices

1 medium eggplant cut lengthways into 1/2 inch thick slices

12 tsp olive oil

salt & pepper, to taste

375g tomato sauce or puree

12 garlic clove finely grated

34 cup (180g) fresh ricotta

12 large egg

18 cup (20g) parmesan finely grated

18 cup (33ml) milk, reduced fat (or dairy-free alternative)

14 bunch of fresh basil (5 oz bunch) leaves picked

13 cup (45g) mozzarella coarsely grated

Methodbased on 4 servings
1

Preheat oven to 390°F and line a baking sheet with baking paper.

2

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.

3

Meanwhile, in a bowl whisk together tomato puree and garlic and season with salt and pepper to taste.

4

In a small bowl, mix together ricotta, egg, parmesan and milk until well combined. Season with salt and pepper, to taste.

5

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. 

Nutritional Informationper serving

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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