Veggie Lasagna
Layers of pasta, butternut squash, spinach, basil pesto with a crunchy ricotta cheese topping. A super simple, vegetarian take on your classic lasagna.
Ingredients
- 1 pack Diamond lasagne sheets
- 1 cup pesto
- 1 large yellow squash peeled and roughly chopped
- 2 cups veggie stock
- 50 g sundried tomatoes roughly chopped
- 1 onion finely chopped
- 3 garlic cloves minced
- ½ tsp chilli flakes
- ½ tsp nutmeg
- ½ cup spinach leaves
- ½ cup Superb Herb fresh basil
- 500 g ricotta or cottage cheese
- 2 large eggs
- ½ cup parmesan cheese grated
- 1 ½ cups mozzarella cheese shredded
- Salt and fresh ground black pepper to taste
- Olivado extra virgin olive oil
Instructions
- Bring 2L of veggie stock to boil and gently place in the butternut squash cubes – cook until tender, roughly 10 minutes. Drain and keep the stock.
- In a deep fry pan over a medium heat, fry off the onion and garlic until tender. Add the chopped sundried tomatoes, chilli flakes and nutmeg. Add the cooked butternut squash and spinach and mash up with a fork with a cup of the reserved veggie stock.
- In a separate bowl to stir together the eggs, ricotta or cottage cheese, 1 cup mozzarella, and ¼ cup Parmesan
- Heat oven to 190C.
- In a deep baking dish layer the lasagne sheets, butternut and spinach mixture, basil pesto, eggy cheesy mixture and basil leaves. Repeat until you have done at least 3 layers. Top with the remaining cheese and basil leaves plus a drizzle of oil.
- Bake for 40 minutes. Devour.
Notes
Share this Veggie Lasagna recipe NZ wide with friends and family!
For a more traditional meat version of this classic dish, try our ultimate lasagne dish.
Tried this recipe?Let us know how it was!
