This lasagne does take a little prep time, but it’s well worth it and it looks gorgeous topped with courgette.
- Olive Oil
- 2 Aubergines peeled and cubed
- 2 Red peppers cored and cut into chunks
- 250g Mushrooms
- 3 Courgettes - you will need enough cut lengthways to cover the top and the rest cubed.
- 500g Garlic and herb passata
- 1 Onion chopped
- 3 Cloves garlic crushed
- Small bunch fresh Basil leaves
- 1 Tbsp dried oregano
- Pinch of grated nutmeg
- 1Tsp of smoked sweet paprika
- Tablespoon of butter - for vegan option use olive oil
- Fresh Lasagne strips - use GF lasagna if gluten free.
- 250g Bag of kale
- 250g Bag Spinach
- Tub of Ricotta
- 1 Mozzarella Ball
- 1 Tsp ground nutmeg
- 100g Homemade pesto (see recipe, or cheat with jar of good quality green pesto)
- Grated Parmesan
- Salt and pepper to season
Sprinkle the red peppers and stripped courgette with olive oil, oregano and seasoning and roast off the on baking trays in the oven at a 160°C for 20 mins. Make sure the baking tray for the courgette is oiled enough to prevent sticking.
Meanwhile, fry off the Aubergine and cubed courgette in a wok or similar with a little olive oil until spongy and the juices release a little. Season well and place to one side. Fry off the onion in a little olive oil with two of the crushed cloves of garlic, once the onion is softened add the mushrooms, butter, and the last crushed garlic clove and fry off together for 8 mins or so.
Once all the veg in the oven is cooked, place the stripped and roasted courgette to one side covered, place the roasted peppers into a bowl and mix with the fried aubergine and courgette, the onions and the mushrooms. Rip up the basil leaves and add them, stir in the sweet paprika and add the passata stirring it all together well. Season with salt and pepper and place to one side while you prepare the next layer.
In a wok or similar sized pan warm some olive oil over a medium heat. Prepare the kale by tearing out the woody stalks and throwing them out and place the green leafy bits into the pan, keeping it moving until it wilts a little. Then add the spinach until that has wilted a little too followed by the pesto, nutmeg, and ricotta. Mix well over a low heat. Season well. In a lasagne dish place a layer of the tomato and veg sauce on the bottom, followed by a layer of pasta. Top that with a layer of the kale/spinach ricotta mix. Tear the mozzarella and place over the top. Place a further layer of lasagne on top and then take the stripped courgette and place on top of the lasagne. Sprinkle with a generous amount of parmesan cheese cover with foil and pop into the oven for 30 mins on a 170°C. After 30 minutes remove the foil and pop the temp up to 180 for 10 mins to turn the top golden brown.
You can adapt this to be vegan recipe by omitting the cheeses and using more pesto with the spinach and kale and drizzling a little good quality olive oil over the courgette topping. Serve with a selection of yummy salads.
If you like this recipe, then you might also like my vegetable mousaka. I also have a very simplified lasagne recipe that you can make as meat or vegetarian in my online course, Nutritionally Balanced Dinners Made Simple, which is worth checking out if you want to be able to create healthy meals every night with ease.