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!
    • 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
      • 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..

      • 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.