Preparation time is 15minutes
Cook time is 1hours 40minutes
Total time is 1hours 55minutes
Serve is for 10 people
Estimated cost per serve is 7.17 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
10
- 1 large beetroot bulb, scrubbed, thinly sliced
- 700grams butternut pumpkin, thinly sliced
- 1/3 cup extra virgin olive oil
- 1 large gold sweet potato, scrubbed, thinly sliced
- 500grams portobello mushrooms, sliced
- 300grams firm ricotta cheese
- 500grams frozen chopped spinach, thawed, squeezed
- 1 cup sour cream
- 3 cups shredded mozzarella
- 1 free range egg, lightly beaten
- 2 cloves garlic, crushed
- 1/3 punnet thyme, leaves picked
- 5milliliter extra virgin olive oil cooking spray
- 420grams can diced tomato
- 4 fresh lasagne sheets
- 60grams baby rocket leaves
Description
Use up forgotten veggies in this impressive flavour-packed lasagne. With 10 serves, it's the perfect dish for entertaining and can be easily made ahead.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Arrange beetroot and pumpkin on prepared trays. Drizzle each with 1 tbs oil. Season. Bake for 20 minutes or until vegetables are almost tender. Transfer to plates. Arrange potato and mushroom on trays, drizzle with remaining oil. Season. Bake for 20 minutes or until almost tender. Remove from oven.
Step 2 of 4
Meanwhile, combine ricotta, spinach, sour cream, 1 cup mozzarella, egg, garlic and thyme in a large bowl. Season.
Step 3 of 4
Spray a 20x30cm (base) 10-cup capacity rectangular ovenproof dish with oil. Pour a can of diced tomatoes into the prepared pan. Top with 1 lasagne sheet. Top with of the ricotta mixture, spreading evenly to cover. Top with pumpkin and cup mozzarella. Top with the remaining ricotta mixture, spreading evenly to cover. Top with sweet potato and cup mozzarella. Top with another lasagne sheet, mushrooms, cup of mozzarella, and beetroot, pressing down slightly. Top with remaining lasagne sheet, then remaining diced tomato, spreading to cover. Sprinkle with remaining mozzarella.
Step 4 of 4
Cover and bake for 30 minutes. Uncover and bake for a further 30 minutes or until top is golden brown. Remove from the oven. Stand for 15 minutes. Cut lasagne into pieces. Serve with rocket.
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