Vegetarian Lasagne Recipe
Excellent source of dietary fibre.
Good source of Vitamin C, Vitamin A and folate.
Source of potassium.
4 serves of veggies per serving.
- Serves 6-8
- Preparation Time 30MINS
- Cook Time 40MINS
PUMPKIN LAYER:
1 kg pumpkin peeled and thinly sliced (800gm)
2 med carrots, peeled and thinly sliced
2 onions, quartered
2 cloves garlic
1 tbsp olive oil
2 cups Campbell’s Real Stock Vegetable
SPINACH LAYER:
1 tbsp olive oil
1 onion, finely chopped
2 cups baby spinach
1 can finely chopped tomatoes
6-9 sheets lasagna (depending on sheet size)
1 ½ cups tasty cheddar
STEP 1 Pre heat oven to 220°C/200°C fan forced
Lightly grease a 2.5 litre baking dish.
STEP 2 Line a baking tray with baking paper add pumpkin, carrots, onion and garlic. Drizzle with olive oil bake for 30 mins or until cooked through.
STEP 3 Meanwhile heat oil in a medium saucepan, add onion and cook for 2 mins, add spinach and tomatoes cook for 2 mins. Set it aside.
STEP 4 When your vegetables are cooked, set aside to cool slightly. Place vegetables in a food processor, process and add Campbell’s Real Stock. It should be a runny puree consistency as this helps cook the pasta sheets.
STEP 5 Line a baking dish with lasagna sheets. Top with pumpkin mix and tomato mix. Sprinkle half the cheese on. Top with lasagna sheets, pumpkin mix and a final layer of lasagna sheets. Top with tomato mix and sprinkle remaining cheese. You should have 3 layers of pasta sheets.
STEP 6 Bake for 30- 40 minutes until cheese is golden and pasta is cooked through.
