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This lasagne is a fiber rich, supercharged veggie bonanza, including lots of different colored vegetables. The hero of this dish – pumpkin, is a rich source of antioxidants especially vitamin A and many other vitamins, minerals and protective phytochemicals.

Ingredients

Pumpkin layer

  • 1kg butternut or Jap pumpkin, peeled and roughly sliced
  • 2 large carrots, roughly cut
  • 200g (1½ cups approx.) of cauliflower, florets broken apart
  • 1 onion, peeled and sliced
  • 2 cloves of garlic, peeled and sliced
  • 1 teaspoon of sea salt
  • Black pepper, to taste
  • 50g (approx.) butter, coconut oil or ghee, melted
  • 120g (½ cup) quark or ricotta cheese (see dairy-free below)
  • 2 free-range or organic eggs
  • 100g (1 cup) parmesan cheese, finely grated (though only half of this will go in the pumpkin puree, the rest is at the top)

Spinach layer

  • 50g (approx.) butter, coconut oil or ghee, melted
  • 1 large onion, peeled and diced
  • 1 clove garlic peeled and crushed
  • 300g washed baby spinach
  • 100g feta cheese or goats feta
  • Tomato layer
  • 2 x 400g can of diced tomatoes
  • 1 tablespoon of dried oregano

Pasta layer

  • Either regular or gluten-free lasagne sheets or for grain-free, use a large zucchini, cut into ribbons. I have also layered both to increase the veggie content.

 

Method

Preheat your oven to 180℃. In a baking tray combine the pumpkin, carrots, cauliflower, onion, garlic and fat of your choice and toss together.

Bake for approximately 30 minutes or until the vegetables are soft (cooked through).

Whilst they are baking make your spinach layer by sautéing the onion and garlic in the pan with a little butter, ghee or coconut oil over a low heat until they start to soften (but not brown). Add the spinach and cook for a few minutes until the spinach wilts. Remove from the heat and place in a food processor with the feta or goat feta, and puree well. Set aside.

Once your vegetables are baked, allow to cool a little and then puree in a food processor with the quark or ricotta, eggs, half the parmesan and more seasoning if required.

Mix the oregano in with the tomatoes (I just add it to the cans and gently mix).

Now arrange the lasagne using your chosen sheets of pasta or ribbons of zucchini.

Grease the baking dish and layer pasta (or zucchini), followed by a third of the pumpkin, pasta, half the spinach, and repeat. Finish with the last third of pumpkin puree, followed by all of the tomatoes and top with the remaining parmesan cheese.

Bake for approximately 30-40 minutes or until brown on top and the pasta is cooked through.

Lasagne is always easiest to slice once chilled. If it is important to have nice neat slices, chill and then slice and then re-heat. Otherwise, serve immediately.

 

Variations

Dairy-free
Sub the parmesan with the same amount of nutritional yeast. Sub the quark for  ½ cup of cashew nuts (preferably soaked) and the feta for ¼ cup of cashew nuts (soaked) and a teaspoon of salt. Top with chopped walnuts (and the other half of the nutritional yeast) instead of the parmesan.

Gluten and Grain-free
Use gluten-free pasta sheets or for grain-free use zucchini. I often alternate pasta/zucchini.

Egg-free
Omit the eggs, it is still delicious, just not as firm. The lasagne in the photo is egg-free.

Vegan
Combine Dairy-free and egg-free versions above.

Georgia Harding

Georgia Harding  

Georgia is a Naturopath (19 years exp.), mum, cookbook author and creator of The Well Nourished Lunch Box Challenge. She shares her inspiring health advice and free, nourishing, family friendly recipes on her popular website // www.wellnourished.com.au