Preparation time is 25minutes
Cook time is 1hours
Total time is 1hours 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 1 small carrot, grated
- 1 small onion, finely chopped
- 1 small zucchini, grated
- 425grams can diced tomatoes
- 1tablespoons extra virgin olive oil
- 1/2teaspoons dried mixed herbs
- 1/2 cup pure cream
- 250grams beans, steamed (to serve)
- 1/4 cup parmesan, finely grated
- 1/4 cup parmesan, grated
- 1 cup ricotta
- 6 sheet thin fresh lasagne
- 3/4 cup passata sauce
- 1 garlic clove, crushed
- 1 cup pumpkin, grated
- 250grams snow peas (to serve)
Nutrition per serving
1750kJ / 417Cal
1750 Kilojoules or 417 Calories
20% of daily energy intake*
Protein
16.2grams
Fat
19.0grams
Carbs
45.7grams
Sugars
12.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat olive oil in a deep frying pan. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic, carrot, zucchini and pumpkin and cook a further 5 minutes, stirring occasionally until vegetables begin to soften. Stir in passata sauce, tomatoes, mixed herbs and 1/3 cup water and simmer for 20 minutes or until vegetables are soft and sauce has slightly thickened (see tip).
Step 2 of 5
Meanwhile, combine ricotta sauce ingredients and set aside. Fill a shallow rectangular dish with hot water. Dip 1 lasagne sheet in the water for 20 seconds. Remove and cut 2 x 12cm rounds and 2 x 6cm rounds. Repeat with remaining lasagne sheets.
Step 3 of 5
Preheat oven to 180°C. Grease a 12-hole medium muffin tray with a little more oil.
Step 4 of 5
Place a large pasta circle into each muffin hole. Layer with 1 tbs vegetable sauce then 1 tbs ricotta sauce. Repeat using a small pasta circle, and then the sauces. Top each with parmesan.
Step 5 of 5
Bake for 30 minutes or until golden. Cool in tin for 5 minutes. Remove using a large spoon. Serve with steamed beans and snow peas.
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