An all time favourite. Super easy to make with these delicious fresh lasagna sheets. Top tip: make double so you have some for the freezer as the first batch won’t last more than 2 days!
Ingredients:
- 1 packet Pasta’Bah Lasagna sheets
- 1 large jar Passata (680g)
- 2 cups Lentils (cooked or tinned)
- 10 Mushrooms
- 1 small Pumpkin
- 1 large Eggplant
- 2 Zucchini
- 1 cup Basil
- 2 cups of Ricotta
- 3 tbs Sour cream
- 3/4 cup Creme Fraiche
- 1 cup of Cheddar cheese, grated
Method:
1. Cut and roast all the veggies in olive oil
2. In a high rectangle or square dish start the layering, here’s what I did, feel free to do your own thing - Bottom layer: passata, pumpkin and lentils then lasagna sheet Next: Eggplant, zucchini and mushrooms then lasagna sheet Next: ricotta, red capsicum, lentils and passata then final lasagna sheet.
3. Layer on the top ‘white sauce’; combine the sour cream and creme fraiche. Sprinkle the cheddar cheese over top.
4. Bake in the oven for 40mins or so, until the cheese is golden brown. Serve with some fresh basil leaves, and some fresh crunchy lettuce.
Image & Recipe from Holly Nash @paradise_pantry
