- Olive oil, to grease
- 700g zucchini, thinly sliced lengthways
- 700g orange sweet potato (kumara), peeled, thinly sliced lengthways
- 750g fresh ricotta, crumbled
- 150g Greek-style feta, crumbled
- 125ml (1/2 cup) milk
- 2 eggs, lightly whisked
- 1 x 700g btl passata (tomato pasta sauce)
- 16 dried lasagne sheets
- 250g bought chargrilled capsicum, drained on paper towel
- 250g bought chargrilled eggplant, drained on paper towel
- 1 cup fresh basil leaves, shredded
- 5 ripe tomatoes, thinly sliced
- Mixed salad leaves, to serve
- Step 1Preheat oven to 190°C. Grease a rectangular 3L (12-cup) capacity ovenproof dish with oil. Line a large baking tray with paper towel.
- Step 2Place the zucchini in a large, shallow microwave-safe dish. Add 2-3 tablespoons water. Cover with plastic wrap and cook on High/800 watts/100% power for 2-3 minutes or until almost tender. Transfer zucchini to the lined tray. Place the sweet potato in the microwave-safe dish and cook on High/800 watts/100% power for 3-4 minutes or until almost tender. Transfer sweet potato to the lined tray.
- Step 3Combine the ricotta, feta, milk and eggs in a bowl. Season with salt and freshly ground black pepper.
- Step 4Spoon 125ml (1/2 cup) of passata over the base of the prepared dish. Top with 4 of the lasagne sheets, overlapping or breaking sheets to fit, if necessary. Top lasagne sheets with half the zucchini and sweet potato slices. Spread half the cheese mixture over the slices. Top with 4 of the remaining lasagne sheets. Arrange the capsicum and eggplant over the pasta. Spoon half of the remaining passata over the capsicum and eggplant. Sprinkle with half of the basil. Top with 4 lasagne sheets and then the remaining zucchini and sweet potato slices. Spoon over the remaining passata and sprinkle with remaining basil. Continue layering with remaining lasagne sheets and spread over the remaining cheese mixture.
- Step 5Arrange the tomatoes, overlapping slightly, on top of the cheese mixture. Cover loosely with foil and place on a large baking tray. Bake in oven for 50 minutes or until the pasta is almost tender (when a small sharp knife can be inserted into the lasagne smoothly). Continue baking, uncovered, for a further 20 minutes or until the pasta is tender and lasagne golden brown.
- Step 6Cut into portions and place on serving plates. Serve with mixed salad leaves.
- Low carb
- Low kilojoule
- Lower gi
To freeze: Make the lasagne up to the end of step 5. Set aside to cool for 1 hour. Cover with plastic wrap and refrigerate for 3-4 hours or until chilled. Once chilled, cut into serving portions. Wrap each portion individually in plastic wrap. Place in an airtight container or freezer bags, then seal, label, date and freeze. To thaw & cook: Place the desired portions of lasagne on a plate in the fridge for 6-8 hours or until defrosted. Place the defrosted portion/s on a tray lined with non-stick baking paper and cover with foil. Cook in an oven preheated to 180°C for 35-40 minutes or until heated through. Serve with mixed salad leaves.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Australian Good Taste