Pumpkin, Aubergine & Ricotta Lasagne
PREP 20 MIN•COOK 1 HR
GF
NF
V
Number of servings
2
100g pumpkin peeled & cut into 1cm thick slices
1 medium aubergine cut lengthways into 1cm thick slices
1⁄2 tsp olive oil
salt & pepper, to taste
375g tomato passata
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 (150g bunch) leaves picked
1⁄3 cup (45g) mozzarella coarsely grated
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Brush pumpkin and aubergine with olive oil, season with salt and pepper and place in a single layer on prepared baking tray. Bake for 15-20 minutes, or until tender. Cool slightly.
Meanwhile, in a bowl whisk together passata 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 lasagne, place half of the passata mixture in the bottom of an oven proof dish and add half the basil leaves. Layer over half the pumpkin and half the aubergine and spread with half the ricotta mixture. Repeat layering. Finish with a layer of passata, 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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