- Egg free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- 2 serves veg or fruit
Once you have this vegetarian lasagne recipe up your sleeve, you’ll be making it on repeat. The pumpkin adds a sweet and nutty depth of flavour.
- Serves8
- Cook time1 hour 5 minutes
- Prep time20 minutes
Ingredients
- 1 butternut pumpkin, halved, seeded, thinly sliced
- 1 tbs olive oil
- 500g light smooth ricotta
- 1 cup (120g) shredded tasty cheddar
- 150g blue cheese, coarsely crumbled
- 1/4 tsp ground nutmeg
- 1/2 cup (125ml) thickened cream
- 250g pkt dried lasagne sheets
- 1/2 cup (50g) coarsely grated mozzarella
- Mixed salad leaves, to serve
Sage & walnut pesto
- 1/2 cup sage leaves
- 2 garlic cloves, chopped
- 1/2 cup (40g) finely grated parmesan
- 1/2 cup (50g) walnuts, toasted
- 60g Coles Australian Baby Rocket
- 1/2 cup (125ml) olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange the pumpkin over the lined trays and drizzle with the oil. Season. Bake for 30 mins or until just tender.
Step 2
Meanwhile, combine the ricotta, cheddar, blue cheese, nutmeg and cream in a large bowl. Season.
Step 3
To make the sage and walnut pesto, place sage, garlic, parmesan, walnuts and rocket in a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season.
Step 4
Spoon a little ricotta mixture over the base of a 10-cup (2.5L) baking dish. Top with a layer of lasagne sheets. Top with half the pumpkin and spread with one-third of the pesto. Continue layering with ricotta mixture, lasagne sheets, pumpkin and pesto, finishing with a layer of lasagne sheets and ricotta mixture. Sprinkle with the mozzarella.
Step 5
Bake for 30-35 mins or until the lasagne sheets are tender and lasagne is heated through. Set aside for 5 mins.
Step 6
Serve with the remaining pesto and mixed salad leaves.
Recipe tip
COOK. STORE. SAVE.
Make a double batch of the pesto to go with pasta dishes, or to drizzle over pizza or chargrilled meats for a flavour hit.
Pumpkin and four-cheese lasagne
- Serves8
- Cook time1 hour 5 minutes
- Prep time20 minutes
Ingredients
- 1 butternut pumpkin, halved, seeded, thinly sliced
- 1 tbs olive oil
- 500g light smooth ricotta
- 1 cup (120g) shredded tasty cheddar
- 150g blue cheese, coarsely crumbled
- 1/4 tsp ground nutmeg
- 1/2 cup (125ml) thickened cream
- 250g pkt dried lasagne sheets
- 1/2 cup (50g) coarsely grated mozzarella
- Mixed salad leaves, to serve
Sage & walnut pesto
- 1/2 cup sage leaves
- 2 garlic cloves, chopped
- 1/2 cup (40g) finely grated parmesan
- 1/2 cup (50g) walnuts, toasted
- 60g Coles Australian Baby Rocket
- 1/2 cup (125ml) olive oil
Description
Once you have this vegetarian lasagne recipe up your sleeve, you’ll be making it on repeat. The pumpkin adds a sweet and nutty depth of flavour.
Method
Step 1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange the pumpkin over the lined trays and drizzle with the oil. Season. Bake for 30 mins or until just tender.
Step 2
Meanwhile, combine the ricotta, cheddar, blue cheese, nutmeg and cream in a large bowl. Season.
Step 3
To make the sage and walnut pesto, place sage, garlic, parmesan, walnuts and rocket in a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season.
Step 4
Spoon a little ricotta mixture over the base of a 10-cup (2.5L) baking dish. Top with a layer of lasagne sheets. Top with half the pumpkin and spread with one-third of the pesto. Continue layering with ricotta mixture, lasagne sheets, pumpkin and pesto, finishing with a layer of lasagne sheets and ricotta mixture. Sprinkle with the mozzarella.
Step 5
Bake for 30-35 mins or until the lasagne sheets are tender and lasagne is heated through. Set aside for 5 mins.
Step 6
Serve with the remaining pesto and mixed salad leaves.