Vegetarian Lasagne

Vegetarian Lasagne |
You Will Need}
One quantity of tomato pasta sauce using this recipe {or a large jar of pre made sauce}
Fresh Pasta Sheets {or pre-made fresh lasagne sheets}
1 head of silver beet, stalks removed
375g Ricotta Cheese
1 large eggplant
2 zucchini
3 small sweet potato, peeled
2 small beetroot, grated
100g Fetta Cheese
A handful of pepitas and sunflower seeds, lightly toasted

A 26cm round springform pan

1. Preheat the oven to 200 degrees celcius.
2. Now to prepare the vegetables.  Cut the eggplant into discs.  Sprinkle some sea salt on a dinner plate and arrange a layer of eggplant on top.  Sprinkle that layer with sea salt and arrange another layer on top.  Continue until all discs have been sprinkled with salt.  Set aside for 30 minutes.
3. Cut the sweet potato into thin, long slices.  Place on a sheet of baking paper into the oven until browned, approximately 15 minutes.
4.  Place a large pot of water on the stove and boil rapidly.  Plunge the silverbeet into the water and place the lid on.  Leave for two minutes, take off heat.  Drain in a colander.  Once cool, squeeze out excess moisture.  Using a stick blender, wizz up silver beet until smooth.  Mix through ricotta and set aside.
5. Crumble the feta over the beetroot and set aside.
6. Shave the zucchini into thin ribbons with a potato peeler and set aside.
7. Cut 4 rounds of the fresh pasta sheets, using the springform pan as a guide.
9. Now, time to build the lasagne.  It’s up to personal preference how you layer but this is how I layered mine:
1st Layer: Pasta Sheet & Pasta Sauce
2nd Layer: Sweet Potato
3rd Layer: Zucchini Shavings
4th Layer: Pasta Sauce
5th Layer: Pasta Sheet
6th Layer: Spinach & Ricotta
7th Layer: Eggplant
8th Layer: Pasta Sheet
9th Layer: Pasta Sauce
10th Layer: Sweet Potato
11th Layer: Eggplant
12th Layer: Beetroot & Feta
13th Layer: Pasta Sheet
14th Layer: Spinach & Ricotta
15th Layer: Pasta Sauce

10. Sprinkle the top with the toasted pepitas and sunflower seeds.  Cook in the preheated oven for 35-40 minutes.

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