John Paul Urizar
This recipe and more can be found in our book, Detox Diet. For more triple-tested vegetable lasagne recipes check out our collection.
Ingredients
Method
1.Preheat oven to 200°C/400°F. Line three oven trays with baking paper.
2.Place pumpkin, zucchini and cauliflower on separate oven trays. Drizzle with 1½ tablespoons of the oil; season with salt.
3.Roast pumpkin for 10 minutes. Add zucchini and cauliflower; roast for a further 30 minutes or until vegetables are tender. Reserve four slices of zucchini for the top. Reduce oven to 180°C/350°F.
4.Heat remaining oil in a large deep frying pan over medium heat; cook onion, celery and carrot, stirring, for 10 minutes or until soft. Add wine; bring to the boil. Boil for 5 minutes or until most of the wine is evaporated.
5.Stir in tomatoes, herbs, capsicum and 1 cup (250ml) water; bring to the boil. Reduce heat to low; cook, covered, for 20 minutes or until thickened slightly. Season to taste.
6.Process cauliflower until smooth. Transfer to a medium bowl; stir in ricotta, milk and ¾ cup of the parmesan. Season.
7.Spoon 2 tablespoons of the tomato mixture over base of a 20cm x 30cm (8in x 12in) ovenproof dish. Top with a layer of lasagne sheets, then a layer of pumpkin, zucchini and cauliflower mixture. Repeat with remaining ingredients, finishing with a layer of cauliflower mixture then reserved zucchini. Sprinkle with remaining parmesan.
8.Bake for 45 minutes or until lasagne sheets are tender. Top with extra basil leaves, if you like; serve.
To evenly roast the vegetables, rotate oven trays during cooking.
You can remove the skin from the pumpkin if you prefer.
To make this gluten-free, use gluten-free lasagne sheets.
Lasagne can be made several hours ahead, then refrigerated. Cover loosely with foil, then warm in a 150°C/300°F oven until heated through. Alternatively, heat portions in a microwave.
Note
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