Recipe Index

Ingredients

• 17¾ oz pumpkin, cut into ¾ in cubes
• 2 large zucchinis, cut into ¾ in chunks
• 2 onions, cut into wedges
• 2 tbsp olive oil, for roasting
• 1 garlic clove, minced, for roasting
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 8¾ oz frozen chopped spinach, thawed and squeezed dry
• 17¾ oz ricotta
• 1/2 cup grated parmesan
• 1 egg
• 1 garlic clove, minced, for the ricotta
• 1/8 tsp grated nutmeg
• 1 tbsp olive oil, for the sauce
• 1 garlic clove, minced, for the sauce
• 1 small onion, finely chopped
• 24¾ oz tomato passata
• 14 oz canned crushed tomatoes
• 1/2 cup water
• 3/4 tsp dried thyme
• 3/4 tsp dried oregano
• 1/2 tsp dried chilli flakes
• 11¾ oz jar roasted red pepper strips, drained
• 13¼ oz fresh lasagne sheets
• 10½ oz shredded mozzarella

Method

1. Preheat the oven to 425°F. Toss the pumpkin, zucchini and onion wedges with the roasting oil, garlic and half the salt and pepper. Roast for 25-30 minutes until tender and lightly charred at the edges.
2. Meanwhile, heat the sauce oil in a pan, cook the small onion for 5 minutes, add the garlic for 1 minute, then add the passata, crushed tomatoes, water, thyme, oregano and chilli. Simmer for 10 minutes and season.
3. Mix the ricotta with the spinach, parmesan, egg, garlic, nutmeg and the remaining salt and pepper.
4. Spread a thin layer of tomato sauce in a large baking dish, about 9 x 13 in. Add a layer of lasagne sheets, half the roasted vegetables, half the pepper strips, a third of the remaining sauce and a third of the ricotta mixture.
5. Repeat the layers, finishing with lasagne sheets, the last of the sauce and ricotta, and scatter the mozzarella over the top.
6. Cover with foil and bake for 25 minutes, then uncover and bake for a further 20-25 minutes until golden and bubbling.
7. Rest for 10 minutes before cutting and serving.

Prep: 25 min · Cook: 50 min · Total: 75 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data