VEGETABLE LASAGNE WITH BASIL & ROCKET PESTO

Add a twist to an old favourite and you might just be surprised! Enjoy the heartiness of a lasagne with a lighter vegetable filling.

  • Serves: 8-10
  • Prep Time: 50 mins
  • Cooking Time: 50 mins

INGREDIENTS

  • 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

PESTO

  • 1 bunch basil, leaves picked
  • 1 bunch rocket, stems removed
  • 50g toasted pine nuts
  • 2 cloves garlic
  • 100g finely grated parmesan
  • 180ml olive oil

TOOLS REQUIRED

  • Enamel Roasting Tray
  • Blender

Method

  1. 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.
  2. Mix ricotta and parmesan together in a bowl, set aside.
  3. Place a medium saucepan over a gentle heat, add garlic and herbs and cook for 1 minute, add passata and simmer for 5 minutes.
  4. 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.
  5. 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.
  6. Serve lasagne with a dollop of pesto.

Our website uses cookies to improve your user experience. If you continue browsing, we assume that you consent to our use of cookies. More information can be found in our Privacy Policy.