Servings
1
Prep time
Cook time
Recipe
Ingredients
- ¼ head cauliflower, finely chopped
- 2 carrots, diced
- 1 large red capsicum, diced
- 1 large onion, finely chopped
- 1 zucchini, diced
- Handful baby spinach, finely chopped
- ½ cup pesto
- 2 tins tomatoes, diced
- 1 tsp Italian dried herbs
- 4 cloves garlic, minced
- Pinch sea salt & pepper
- 300g ricotta
- 1/3 cup mozzarella
- 1/3 cup parmesan, shredded
- Gluten-free lasagne sheets
Method
- Preheat oven to 180°C. Heat olive oil in a large frying pan over medium-high heat. Add onion, cauliflower, carrot, capsicum, zucchini and spinach. Season with sea salt. Cook for 10 mins or until vegetables are soft and cooked through.
- Transfer vegetables to a food processor and pulse until finely chopped but not puréed. Transfer to a large bowl. Add ricotta, pesto, sea salt and pepper and stir until well combined. Clean food processor after use.
- To prepare the tomato sauce, add tomatoes, Italian herbs, garlic and sea salt to a food processor and pulse until combined. Pour into a bowl and set aside.
- In a 22 x 22cm baking dish, spread tomato sauce on the base. Layer by topping with a lasagne sheet, tomato sauce and 1/3 ricotta mixture. Repeat. For the last layer, cover lasagne sheets in remaining tomato sauce, then top with mozzarella and parmesan.
- Cover in foil and place in the oven for 45 mins. Take the foil off and bake for another 15 mins. Set aside to cool for 15 mins. Serve.
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