I am not against pasta. And I’m certainly not against lasagna sheets. I just didn’t have any when making this Roast Vegetable & Ricotta “Lasagna”, hence the inverted commas, and it turns it out it’s pretty damn delicious without them.
AND because the world is obsessed with carb-free, gluten-free, pasta-free, paleo foods this recipe is sure to be a favourite in numerous households.
Roast Vegetable & Ricotta “Lasagna”
- 1 large Eggplant, cut lengthways into 5mm thick slices
- 1 large Zucchini, cut lengthways into 5mm thick slices
- 400g butternut Pumpkin, cut into 5mm thick slices
- Olive oil for brushing
- 400g firm full fat ricotta
- 50g Parmesan cheese, finely grated
- 1 brown onion, finely sliced
- 1 clove of garlic (optional)
- 2 x 400g tin diced tomatoes (BPA-free)
- 1 bunch basil, finely sliced
- Preheat oven to 250°C. Line two oven trays with baking paper.
- Brush the sliced vegetables with olive oil and season with salt and pepper. Place in the lined oven trays. Roast vegetables for 25-30 minutes or until tender. Reduce oven to 200ºC.
- Meanwhile, to make the tomato sauce heat a little olive oil in a medium saucepan over a medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the tomatoes, bring to the boil and then reduce the heat to medium-low. Stir through the basil and simmer for 10-15 minutes. Season to taste with salt and pepper.
- Place enough tomato sauce in the base of a baking dish to completely cover. Layer the base with the zucchini slices, followed by the eggplant. Top evenly with the ricotta, followed by half of the remaining tomato sauce and then a layer of pumpkin.
- Finish with a generous coating of the remaining tomato sauce and then cover evenly with finely grated Parmesan cheese.
- Place baking dish in the oven and cook for 25 minutes or until the Parmesan cheese is melted and golden.
- Remove from oven and allow to cool for at least 10-15 minutes, before slicing and serving.