Freeform Veg Lasagna
A loose, layer-as-you-go lasagne of pumpkin, silverbeet and lemony ricotta under a cheesy bechamel blanket - structure optional, comfort guaranteed.
Serves: 6-8
Prep time: 30 minutes
Cook time: 60 minutes
INGREDIENTS
1 cup (130g) grated mozzarella cheese
250g fresh lasagne sheets
500g fresh ricotta cheese
1 lemon, zested
1 teaspoon garlic powder
1 tablespoon dried oregano
500g tomato passata
500g pumpkin, peeled and thinly sliced
1 bunch silverbeet, stalks removed
2 tablespoons olive oil
sea salt and freshly ground black pepper
grated parmesan cheese (optional)
METHOD
Preheat the oven to 180C.
Warm the bechamel sauce in a saucepan and whisk in the grated mozzarella until melted and smooth.
Blanch the fresh lasagne sheets in boiling water for a minute, then drain and set aside.
In a bowl, combine the ricotta, lemon zest, garlic powder and dried oregano until well mixed and smooth.
Prepare the silverbeet by removing the stalks and roughly chopping the leaves.
In a large baking dish or two smaller ones, layer the ingredients as follows:
Spread a layer of tomato passata at the bottom of the dish(es).
Add a layer of pumpkin slices, silverbeet leaves and lasagne sheets.
Dollop the lemony ricotta mixture on top, filling in any gaps.
Pour the warm cheesy bechamel sauce over the layered ingredients, ensuring they are evenly covered.
Drizzle olive oil over the top and season with salt and pepper.
Bake for 1 hour or until the lasagne is cooked through and the top is golden brown.
Sprinkle with grated parmesan before serving, if using.
HINTS
This can be made ahead and frozen whole or in portions - future you says thank you.
The cheesy bechamel is on the website - make a double batch while you're at it and freeze the rest.
Slice the pumpkin properly thin (a mandoline helps) so it cooks through in the same time as everything else, and swap the silverbeet for spinach or kale if that's what's in the fridge.
NUTRITION (per recipe total, serves 6-8 - guide only):
Energy: approximately 14250kJ (3410 calories)
Protein: 125g
Fat: 185g
Saturated fat: 100g
Carbohydrates: 235g
Sugars: 45g
Fibre: 18g
Sodium: 2900mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.