Vegetable Lasagna

My friend Jane de Wet's recipe. Delicious

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Roast the vegetables

Step 2

- Heat oven to 200°C.

Step 3

- Toss butternut, mushrooms, zucchini, red pepper, half the onion and half the garlic with seasoning and roast for 30-40 minutes until tender and lightly caramelized.

Step 4

(Scoop out any excess liquid released by the mushrooms after about 15mins and add this to your tomato sauce for extra flavour!)

Step 5

- remove and stir in the spinach

Step 6

2. Make the tomato-lentil sauce

Step 7

- Sauté remaining onion and grated carrot. Add garlic after about 7mins.

Step 8

- Stir in tomato paste, harissa and pesto.

Step 9

- Add tinned tomatoes, herbs and spices (paprika, dried oregano, basil, thyme, etc.) and simmer for 15-20 minutes.

Step 10

- Stir through drained lentils.

Step 11

3. Make the white sauce

Step 12

- Blend cottage cheese, ricotta, egg, nutmeg, 50g mozzarella cheese, salt and pepper until smooth.

Step 13

4. Assemble

Step 14

- Spread a thin layer of tomato sauce in the base.

Step 15

- Add lasagne sheets.

Step 16

- Layer with tomato-lentil sauce, roasted vegetables and white sauce.

Step 17

- Repeat until all ingredients are used.

Step 18

- Finish with white sauce on top and sprinkle with the remaining 200g mozzarella cheese.

Step 19

5. Bake - Cover with foil and bake at 180°C for 30 minutes. - Remove foil and bake another 20 minutes until golden.