Gluten-free vegetarian lasagne

10m prep

 

1h 35m cook

 

6 servings

A delicious vegetarian pasta main that ticks all the boxes - low calorie, gluten free, and easy!

• 12Ingredients
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• 500g Kent pumpkin, skin on, cut into thin wedges
• 200g baby spinach, plus extra, to serve
• 2 garlic cloves, crushed
• 230g (11/2 cups) frozen peas, thawed
• 500g fresh ricotta
• 200g ctn Wattle Valley Foodstore Delish Persian-style Fetta dip
• 2 x 250g pkt Slendier Calorie Clever Lasagne Style or 450g pkt fresh flat rice noodle sheets
• 400g tomato pasta sauce
• 150g ctn Wattle Valley Chunky Dips Fresh Basil dip
• 50g coarsely grated cheddar
• 40g (1 ⁄2 cup) finely grated parmesan or vegetarian hard cheese
• 250g mixed heirloom tomatoes, halved to serve (optional)
• Select all ingredients
• • 4Method Steps
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  • Step 1
    Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Arrange the pumpkin in a single layer on the prepared tray. Spray with oil and season. Bake for 30-40 minutes or until golden and tender.
  • Step 2
    Meanwhile, heat a large non-stick frying pan over medium heat. Spray well with olive oil. Add spinach and garlic. Cook, stirring, for 2-3 minutes or until wilted. Transfer to a bowl. Add the peas. Cook, stirring, for 2-3 minutes. Remove from heat. Coarsely mash the peas. Return the spinach to the pan. Season. Stir to combine.
  • Step 3
    Combine the ricotta and fetta dip in a bowl. Mix well. Drain the pasta sheets. Pat dry. Lightly spray a 9cm-deep, 29.5 x 19.5cm (base measurement) baking dish with oil. Spread about 3 tbs tomato pasta sauce over base of dish. Top with a third of the lasagne sheets. Arrange pumpkin on top. Spread with basil dip. Layer with a third of the lasagne sheets and top with spinach mixture. Spread with remaining pasta sauce. Cover with remaining lasagne sheets. Spread ricotta mixture on top. Sprinkle with cheddar and parmesan.
  • Step 4
    Place the dish on a baking tray. Bake lasagne for 40-45 minutes, until golden. Set aside for 10 minutes before serving. Scatter with tomato and extra baby spinach..
  • • Recipe Notes
      & Tips

    Get ahead: Prepare the lasagne up to a day ahead to the end of Step 4. Cover and store in the fridge. Continue with Step 5 an hour before you’re ready to eat. The lasagne is also suitable to freeze once cooked.