Vegetable Lasagne – regular or gluten free

My revised vegie lasagne has been a hit with the kids, maybe because their taste buds have changed or because I now roast/grill the vegies before I make it but I love it! I love vegies  so I usually double up and also make a “no pasta” vegie stack to indulge in for the next few days..yum!!!

Ingredients

• 1 tin organic tomatoes
• 1 onion
• 2 cloves garlic
• sprig of thyme – optional
• 1 smll tsp chilli flakes – to your taste
• small bunch silverbeet or english spinach
• 1/2 butternut pumpkin or similar amount of sweet potatoe – or both!
• 1/2 capsicum
• 1 zucchini
• any other favourite vegie you like
• 1 bunch basil
• basil pesto
• 1 cup ricotta cheese
• 1 cup organic,natural (no sugar added) yoghurt (I love 5am brand)
• 1 egg
• 6 sheets of wholemeal lasagne, soaked in hot water to make pliable

*** I have made this with the Konjac lasagne sheets. I liked it but the kids didn’t, it is more like rice noodle texture rather than pasta texture, but if gluten intolerant it’s a good option. However I do love the noodle version (as per picture) for soups and stir fries

• 1/2 block of fetta – optional
• 2 tomatoes, sliced
• 1/2 -1 cup grated cheese – optional

Method

• Saute the onion, chilli and garlic until soft, add tomatoes and thyme and simmer for 5 or so minutes – I make this in the Thermomix, then I give the lot a whizz so it’s smoother but this is not really necessary
• mix ricotta, yoghurt and egg together
• steam silverbeet so it’s wilted
• lightly brown/bake root vegies or grill first then bake (I love the sandwich press/grill for this)
• char grill capsicum and zucchini  ”   “
• spread a little olive oil and tomato sauce over bottom of baking dish
• place one layer (2 sheets) of lasagne pasta
• cover with layers of zucchini and capsicum
• cover with basil leaves
• cover with tomatoes sauce
• sprinkle with fetta – this is optional for extra taste but not really needed
• layer with silverbeet
• layer pasta sheets
• spread pesto sauce over sheets – optional but gives it extra flavour
• layer pumpkin and/or sweet potato
• layer basil
• spread over ricotta mixture
• layer silverbeet
• layer lasagne sheets – optional, you can skip this layer if you want less pasta
• layer basil leaves then tomato slices
• option to sprinkle with cheese but for lower calories this isn’t necessary.
• otherwise season with salt and pepper and a sprinklle of thyme
• bake in moderate oven for about 20 minutes

I like to serve with salad but you can easily just serve as is

I hope you enjoy, I’d love to hear your version of this!

BTW my Group Weight Loss Program will be closing soon, check it out >>here<< if you think you might be interested