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Advanced Vegetable, ricotta and spinach lasagne by Amanda Kelly

Advanced Vegetable, ricotta and spinach lasagne for 6 person

Love your heart this winter with this healthy vegetarian lasagne.

Ingredients for Vegetable, ricotta and spinach lasagne

  • Olive oil, to grease
  • 1 250g pkt large instant lasagne sheets (San Remo brand)
  • 1 250g pkt frozen chopped spinach, thawed, undrained
  • 1 large (about 350g) orange sweet potato (kumara), peeled, thinly sliced
  • 150g low-fat ricotta
  • 90g grated light mozzarella
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon fresh oregano leaves, extra

Vegetable, ricotta and spinach lasagne, How to Make

  • Step 1
    To make vegetable sauce, combine water, onion and garlic in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low, cover and cook, stirring occasionally, for 5 minutes or until the onion is soft.
  • Step 2
    Add tomatoes, celery, tomato paste and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and cook for 10 minutes. Stir in the mushrooms and cook, covered, stirring often, for a further 5 minutes or until the mushrooms are tender. Stir in the parsley. Taste and season with salt and pepper. (You should have about 1.5L/6 cups sauce.)
  • Step 3
    Preheat oven to 190°C. Brush a 6cm-deep, 22 x 28cm ovenproof dish with the oil to lightly grease.
  • Step 4
    Spread just under a third of the vegetable sauce over base of greased dish. Cover with a single layer of lasagne sheets, trimming to fit. Spread spinach over. Top with half the sweet potato. Spoon over 125ml (1/2 cup) of vegetable sauce. Cover with lasagne sheets, then the remaining sweet potato. Spread with remaining vegetable sauce. Cover with lasagne sheets.
  • Step 5
    Combine the ricotta, mozzarella and chopped oregano in a medium bowl, and then spread evenly over the top of the lasagne sheets.
  • Step 6
    Cover with foil and bake in preheated oven for 40 minutes. Remove foil and bake for a further 15 minutes or until the pasta and sweet potato are tender when tested with a skewer. Remove from oven and set aside for 10 minutes. Sprinkle with extra oregano leaves. Serve with the lettuce salad.

Notes:
Prep: 30 mins (+ 10 mins standing time) Serve the lasagne with crusty bread, if you like.

Additional information for Vegetable, ricotta and spinach lasagne

Preparation: 0:30 Minutes, Cooking: 1:15 Minutes, Serving: 6 Person, Level: Advanced

Nutrition Info:

1340 kj Energy, 6.5g Fat Total, 9g Fibre, 18g Protein, 46g Carbs (total),

All nutrition values are per serve

This Vegetable, ricotta and spinach lasagne published first on: Australian Good Taste, Images by: Chris Chen & John Paul Urizar

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