Roasted Red Pepper & Pumpkin Lasagna
Servings
6 to 8 servings
Cook Time
55minutes
Servings
6 to 8 servings
Cook Time
55minutes
Ingredients
Instructions
  1. Mix together ricotta cheese, pumpkin, eggs, garlic, salt and pepper in a medium bowl; set aside.
  2. Heat a large skillet over medium-low heat. Combine oil, spinach, mushrooms, onion and herbes de Provence in pan, and cook until onion is tender (about 7 to 10 minutes). Set aside.
  3. Purée roasted red peppers and tomato sauce in a blender until smooth.
  4. Preheat oven to 350°F (180°C). Assemble lasagna by placing 2 tbsp (25 mL) water in bottom of a 9 × 13 inch (3.5 L) baking dish. Place a single layer of noodles in bottom. Cut or break noodles where necessary. Spread half of the spinach mushroom mixture over the noodles. Spread half of the ricotta mixture next, then roasted red pepper sauce. Repeat layers once more. Top with last layer of lasagna sheets and cover with mozzarella and Parmesan cheeses.
  5. Cover with oiled foil and bake for 45 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbling and golden. Remove from the oven and let rest before serving. Sprinkle with chopped parsley (if using).
Recipe Notes

Nutrients per serving: 457 calories, 19 g fat (8.6 saturated fat), 47.5 g carbohydrates (3.7 g fibre), 47.3 mg cholesterol, 434 mg sodium, 25.3 g protein

This recipe is excerpted from Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes by Carolyn Hemming & Patricia Green.

Best Health tip: For a gluten-free option, use al dente or slightly under-cooked gluten-free lasagna noodles.