Roast Vegetable Lasagna
This vegetable-packed Lasagna combines roasted pumpkin, eggplant and zucchini with cottage and cashew cheese and rich tomato passata for a comforting mid-week meal. The vegetables provide fibre to support gut health, while the cheeses add protein and calcium to help support healthy muscles and bones!
Serves: 6
Ingredients:
- ½ medium pumpkin, peeled and thinly sliced
- 1 large eggplant, sliced
- 2 zucchini, sliced lengthways
- 2–3 tbsp olive oil
- Salt and black pepper
- 9 lasagna sheets, dried
- 150g Nutty Bay cashew cheese (garlic)
- 1 cup cottage cheese
- 1 cup Symons Cheddar, grated
- 680g Ceres Organic Tomato Passata
- Fresh basil, to finish
Method:
- Preheat the oven to 200°C (180°C fan-forced). Place the pumpkin, eggplant and zucchini on baking trays. Drizzle with olive oil, season with salt and pepper, and roast for 25–35 minutes, turning halfway, until soft and lightly golden.
- Spread a thin layer of tomato passata over the base of a large baking dish. Add a layer of lasagna sheets, then roasted vegetables, then tomato sauce, and dollops or a spread of cashew cheese and cottage cheese (optional). Repeat the layers until all ingredients are used, finishing with pasta sheets, tomato sauce and cashew cheese on top and grated cheddar.
- Cover with foil and bake at 180°C fan-forced for 30 minutes. Remove the foil, top with cheese and bake for a further 15–20 minutes until golden and bubbling.
- Let the lasagna rest for 10–15 minutes before slicing and serving. Top with fresh basil if using.
Recipe & photographs created by @selfbycjs
