Vegetable lasagne with traditional Italian sauce

GF, DF, V

As you have probably already gathered, should you be following me on instagram ( @rawspirations ) I love coming up with healthy alternatives to popular dishes we only wish we could indulge in on a regular basis without having to feel guilty about it! In saying that, I absolutely love lasagne and this is one of my versions of a healthy take on it minus all the guilt!..

You will need: 30 x 30cm Lasagne dish

Ingredients

1 large sweet potato (peeled & sliced about 2 inches thin)
1 eggplant (sliced 2 inches thin)
3 medium sized zucchinis (sliced 2 inches thin)
2 red capsicums (cut into quarters and remove skins once they have been baked)
5 fresh spinach leaves (tear into large pieces)
1/2 small pumpkin (sliced 2 inches thin)
Gluten free lasagne sheets
1 tub vegan ricotta cheese or your preferred choice of ricotta
1 700ml bottle of italian tomato pasatta
1 tin of organic diced tomatoes
3 cloves garlic
1 bunch fresh basil (chopped)
salt & pepper
olive oil
2 cups water

Method

Preheat oven to 180 degrees
Prep all your veggies (except spinach) as above and then place them all flat on baking trays and lightly brush with olive oil & season with salt & pepper.
Bake for 30mins or so until they have all lightly browned and remove from oven.
While your veggies are roasting, in a sauce pan, lightly fry the garlic on low heat for 10-15 seconds then add in the tomato passata, diced tomatoes, 2 cups basil, 2 tsp salt (or more according to taste), 1 tsp pepper & water and bring to the boil. Once boiling, reduce heat and simmer for 30 – 40 minutes with lid on (stir every 10 mins).
Once your veggies are all cooked and your sauce is ready, it’s time to start layering your lasagne!
In your lasagne dish, add 1 or 2 ladles of sauce enough to just cover the bottom of dish > add 1 layer of lasagne sheets and 1 more ladle of the sauce, then add a layer of your veggies, spinach and crumble the ricotta sparingly over this layer.. Repeat these steps until you have reached the top of your lasagne dish. Just be sure to add sauce wherever you place the lasagne sheets so the juices can cook them through. Cook for as long as it takes to cook the lasagne sheets (refer to the packet instructions) for this time frame.

Make sure you keep checking up on your lasagne so not to burn the top, if you notice it going to dark on top to quickly, just add a sheet of baking paper over the top or aluminium foil.

Enjoy!! xxx