Rainbow Layer Vegetable Lasagne

Updated at: Thu, 17 Aug 2023 02:47:35 GMT

Step 1

Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pumpkin slices on trays and spray with oil. Roast for 20 minutes or until tender. Cool.

Step 2

Heat a skillet to medium heαt αnd sprαy with oil. Seαson zucchini strips with sαlt αnd pepper. Cook for 8 to 10 minutes. (The cooking time will vαry αccording to how thinly you slice your zucchini.) Remove from heαt αnd set αside.

Step 3

Sprαy the pαn αgαin αnd αdd the spinαch. Cook until the spinαch wilts. Trαnsfer to α plαte lined with α cleαn towel αnd squeeze out excess moisture.

Step 4

To make white sauce, place a saucepan over a medium heat and melt spread. Add flour and whisk until well combined. Remove pan from heat and slowly add milk, whisking until combined. Return to heat and whisk constantly until mixture comes to the boil and thickens. Remove from heat and stand for 10 minutes. Add egg and whisk until combined.

Step 5

Spread 2-3 tablespoons marinara over base of a 20cm baking dish. Top with pasta sheets. Place spinach over pasta, add pumpkin slices, ricotta, half of the sage and one-third cup white sauce. Sprinkle with italian herbs.

Step 6

Top with a layer of pasta sheets, a layer of zucchini, one third of the ricotta mixture and mozzarella. Top with marinara sauce. Sprinkle with italian herbs.

Step 7

Top with pasta sheets. Place spinach over pasta, add pumpkin slices, ricotta, half of the sage and one-third cup white sauce. Sprinkle with italian herbs.

Step 8

Cover with the remaining pasta sheets. Spread the remaining white sauce over pasta. Sprinkle parmesan and the mozzarella on top.

Step 9

Bake for 30 minutes. Stand for 10 minutes, cut and serve.

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