The Best Vegetarian Lasagna

Roasted Vegetable Lasagna

Instructions

Step 1: Preheat oven to 220°C. Line 2 large baking trays with
baking paper. Place pumpkin, courgettes, onions, capsicums
and garlic on prepared trays. Spray with oil. Roast for 30
minutes, or until tender. Remove from oven. Reduce oven
temperature to 200°C.

Step 2: Meanwhile, combine cheeses in a small bowl.

Step 3: Spread 1/2 cup pasta sauce over the base of a 10-cup
capacity ovenproof dish. Top with 1 lasagne sheet, trimming to
fit. Top with a third of the vegetable mix, 3/4 cup tomato sauce,
and 1/3 cup cheese mixture. Repeat layering with lasagne sheet,
vegetable mix, sauce and cheeses. Finish with final lasagne
sheet.

Step 4: Spread pesto evenly over lasagne sheet. Crumble over
remaining cheese mix. Cover and roast for 15 minutes. Uncover
then roast for a further 30 minutes, or until golden. Serve with a
salad.

Tip

Try using a different pesto – basil or rocket work well. Use
vegetables which are in season – diced eggplant, chopped
tomatoes and canned beans can also be added.

Recipe Information

Portions: 6
Time to make: 1 hour 30 minutes
Total cost of all ingredients: $29.52 / $4.92 per serve
High calcium
High fibre
High iron
Low kilojoule
Vegetarian

Ingredients

200g (1 3/4 cups) pumpkin, cut in 2.5cm pieces
2 courgettes, cut in 2.5cm pieces
2 small red onions, cut in thin wedges
2 red capsicums, chopped
3 cloves garlic, crushed
Olive oil cooking spray
1/4 cup finely grated parmesan cheese
1 1/2 cups low-fat cottage cheese
700g tomato pasta sauce
4 fresh lasagne sheets (about 1/2 x 400g packet)
190g chunky tomato pesto

Nutrition Information

per serve
Energy 1370 kJ (330 Cals)
Protein 25g
Fat 13g
- saturated 4g
Carbohydrates 30g
- sugars 14g
Dietary Fibre 8g
Sodium 620mg
Calcium 270mg
Iron 5mg