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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe is from Super Food Ideas and PLEASE NOTE the feature ingredient is Sanitarium Vegie Delighs vegie mince for this I have listed Veggie Crumbles as that is wh will accept. Ingredients:
1 tablespoon olive oil |
1 brown onion (finely chopped) |
1 carrot (small peeled finely chopped) |
1 celery rib (finely chopped) |
300 g veggie crumbles (see note in intro) |
2 cups vegetable stock (salt reduced) |
2 cups pasta sauce (salt reduced) |
250 g lasagna noodles (dried instant sheets) |
300 g pumpkin (peeled cut into 1.5cm cubes) |
500 g ricotta cheese (reduced fat smooth) |
250 g spinach (frozen thawed drained) |
1/2 cup mozzarella cheese (grated reduced fat) |
parsley (chopped to serve) |
spinach (leaves to serve) |
Directions:
1. Preheat oven to 180C (160C fan forced).
2. Lightly grease a 6cm deep, 20cm x 30cm (base measurement) ceramic baking dish.
3. Heat oil in a saucepan over medium heat and add onion, carrot and celery and cook, stirring occasionally for about 8 minutes or until onion has softened and then add vegie mince and cook stirring for 2 minutes or until combined.
4. Add stock and 2/3 of the pasta sauce and bring to the boil and then reduce heat to low and simmer, uncovered, stirring occasionally for 10 minutes or until slightly thickened.
5. Arrange 1/3 of lasagne sheets over base of prepared dish, breaking to fit and then top with half the vegie mince mixtur, half the pumpkin, half the ricotta and half the spinach and then top with lasagne sheets, breaking to fit and repeat with remining vegie mince mixture, pumpkin, ricotta, spinach and lasagne sheets.
6. Top with remaining pasta sauce and sprinkle with mozzarella cheese and cover with foil and bake for 20 minutes and then remove goil and bake for 30 minutes or until lasagne sheets are tender and cheese is golden and melted.
7. Stand for 5 minutes and sprinkle with parsley and serve with spinach leaves.
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