RecipesVegeterian

Vegetarian Rainbow Lasagna

Calories Per 100g
186 calories

Yield
1 Large Dish Serves 4-6

Total Cooking Time
1 Hours 15 minutes

Ingredients

Ingredients: For the Butternut Squash Layer

  • 1 Medium Sized Butternut Squash
  • Olive Oil
  • Salt and Pepper

Ingredients: For the Ricotta Layer

  • 600g Ricotta
  • 2 Large Onions
  • 2 Eggs
  • Salt and Pepper

Ingredients: For Tomato Layer

  • 2 Cans Chopped Tomatoes
  • 4 Garlic Cloves
  • 200g Brown Lentils
  • 200ml Water
  • 1 Chicken Cube
  • 3 Tbsp Tomato Paste
  • Oregano
  • Salt and Pepper

Ingredients: Beetroot Layer

  • 600g Packed Beetroot
  • Parsley
  • Salt and Pepper

Ingredients: To Combine

  • 1 Pack Lasagna Pasta
  • 250ml Pack of Low Fat B├ęchamel
  • 200g Edam Cheese Shredded

Cooking Instructions

Directions: For the Butternut Squash Layer

  1. Preheat the oven to 180 degrees Celsius.
  2. Cut butternut squash in half and remove seeds with a spoon.
  3. Prepare a baking dish with a baking paper.  Spread cut sides of squash with olive oil, salt and pepper and place cut side down on top of the baking paper.
  4. Bake squash for 40min or until soft. Remove from dish as set aside to cool.
  5. Leave to cool then scoop out squash into a bowl and set aside.

Directions: For the Ricotta Layer

  1. Peel and chop onions.
  2. In a medium saucepan cook onions in some vegetable oil until slightly brown and softened.
  3. Remove sauce pan from heat and add ricotta, eggs, salt and pepper to the onions and mix until all is combined.

Directions: For the Beetroot Layer

  1. Drain water from packed beetroot.
  2. Roughly chop into smaller pieces.
  3. Place beetroot in food processor together with the parsley, salt and pepper and blend until combined.

Directions: For the Tomato Layer

  1. Peel and finely chop garlic.
  2. Immerse brown lentils in water and wash well, changing the water at least 3 times.
  3. In a medium sauce pan cook onions in some vegetable oil until slightly golden
  4. Add tomato paste and continue cooking for 2min.
  5. Add canned tomatoes, water, and chicken cube and washed brown lentils.
  6. Simmer for 20-30min or until sauce has reduced and lentils are cooked.
  7. Add the oregano and salt and pepper to taste.

Directions: To Combine

  1. Preheat oven to 180 degrees Celsius
  2. Prepare a large oven dish and lightly grease with vegetable oil.
  3. Start by adding a layer of lasagna pasta in the bottom.
  4. Pour the tomatoes sauce over the 1st layer of pasta.
  5. Place another layer of pasta over the tomato sauce.
  6. Add the ricotta over the 2nd layer of pasta and spread evenly.
  7. Place another layer of pasta over the ricotta.
  8. Add the butternut squash over the 3rd layer of pasta and spread evenly.
  9. Place another layer of pasta over squash layer.
  10. Add the Beetroot over the 4th layer of pasta and spread evenly.
  11. Finish off by pouring the b├ęchamel on top of the beetroot layer together with the Edam cheese, beetroot, and some salt and pepper.
  12. Place in the oven and cook for 30-40 min until pasta is cooked and top is golden.
  13. Take lasagna out of the oven, leave to cool slightly and serve.

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