Add a twist to an old favourite and you might just be surprised! Enjoy the heartiness of a lasagne with a lighter vegetable filling.
Prep Time: 50 mins
Cooking Time: 50 mins
1 small butternut pumpkin, peeled and halved lengthways, and cut into 1/2 cm slices
8 x zucchinis cut lengthways into 1/2 cm strips
4 red capsicums, seeds removed and cut into large pieces
700g button mushrooms cut into 1cm slices
1kg ricotta cheese
100g finely grated parmesan cheese
1 tbsp olive oil
2 tsp thyme leaves
2 cloves garlic
1 tbsp of chopped sage leaves
1 litre passata sauce
4 fresh lasagne sheets
1 bunch basil, leaves picked
1 bunch rocket, stems removed
50g toasted pine nuts
2 cloves garlic
100g finely grated parmesan
180ml olive oil
Enamel Roasting Tray
Heat BBQ on a high heat, lightly coat vegetables with olive oil and cook for 3 minutes each side in batches. Remove from heat and set aside.
Mix ricotta and parmesan together in a bowl, set aside.
Place a medium saucepan over a gentle heat, add garlic and herbs and cook for 1 minute, add passata and simmer for 5 minutes.
Assemble using a BBQ buddy baking tray. Spread 2-3 tablespoons of passata on the bottom of the tray. Trim a lasagne sheet to fit the tray and line the base. Top lasagne sheet with mushrooms and then capsicum. Spread half the ricotta over the lasagne sheet and top with another layer of lasagne sheet. Pour half the passata sauce over the lasagne sheet, top with pumpkin and zucchini. Pour remaining passata over the vegetables. Place a final layer of lasagne sheet over the top of the passata sauce and spread with remaining ricotta. Place on the BBQ and cook on medium heat with the hood down, for 40 minutes or until cooked through.
To make the pesto, place basil leaves, rocket, pine nuts, garlic and parmesan in a blender. Blend for 10 – 15 seconds, gradually add the oil while the blender is running and blend until mixture is combined.