Roast Veggie Lasagne
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
Chop veggies thinly long ways (we are going to layer them)
Add to a pan (you might need a few), drizzle with olive oil and place in the oven at 180 degrees for 20 minutes.
In a bowl mix spinach and ricotta together and put to the side.
In a large baking dish pour a small layer of passata covering the bottom.
Now lay a lasagne sheet down followed by a layer of each vegetable, sprinkle with garlic powder.
Add another lasagne layer, drizzle of pasatta and one more layer of veggies with a sprinkle of garlic powder.
Add another lasagne sheet, drizzle with passata now layer the ricotta mix.
Top with another lasagne sheet and the rest of the passata. Sprinkle over cheese, thyme, basil and oregano.
Bake for 40 minutes at 180 degrees or until browned on top.
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