Roast Veggie Lasagne
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Ingredients
- Olive Oil
- 375g Lasagne sheets
- 500g Pumpkin
- 1 sweet potato
- 1 eggplant
- 1 large zucchini
- 1 Onion
- 500g Ricotta
- 2 big handfuls of spinach
- 700ml Passata
- 2 tsp Garlic powder
- 1 tsp Thyme
- 1 tsp Basil
- 1 tsp Oregano
- 1/2 cup Cheese
- Salt and pepper
Method
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Chop veggies thinly long ways (we are going to layer them)
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Add to a pan (you might need a few), drizzle with olive oil and place in the oven at 180 degrees for 20 minutes.
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In a bowl mix spinach and ricotta together and put to the side.
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In a large baking dish pour a small layer of passata covering the bottom.
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Now lay a lasagne sheet down followed by a layer of each vegetable, sprinkle with garlic powder.
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Add another lasagne layer, drizzle of passata and one more layer of veggies with a sprinkle of garlic powder.
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Add another lasagne sheet, drizzle with passata now layer the ricotta mix.
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Top with another lasagne sheet and the rest of the passata. Sprinkle over cheese, thyme, basil and oregano.
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Bake for 40 minutes at 180 degrees or until browned on top.
