Lasagne for spring

Lasagne for spring

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This healthy vegetarian lasagne is inspired by a recipe by the Australian chef Belinda Jeffery.

The ingredient of Lasagne for spring

  1. 1kg butternut pumpkin, peeled, cut into small chunks
  2. 3 1/2 tbsp olive oil, benefit further to give support to
  3. 2 red capsicum
  4. 2 yellow capsicum
  5. 1kg small vine-ripened cherry tomatoes, 6 subsequent to stems intact
  6. 1 garlic clove, cut into slivers
  7. 18 (10 x 6cm) vivacious green lasagne sheets
  8. 800g low-fat ricotta cheese
  9. 1/2 cup chopped basil leaves
  10. 1/4 cup chopped lemon thyme leaves
  11. 2 tbsp chopped flat-leaf parsley
  12. 4 tbsp grated parmesan
  13. Olive oil, to benefits
  14. Balsamic vinegar, to facilitate

The instruction how to make Lasagne for spring

  1. Preheat the oven to 190u00b0C.
  2. Toss the pumpkin in 2 tablespoons olive oil, season in the same way as salt and pepper and place approximately a large baking tray. Roast for 25 minutes or until soft and lightly golden. At the same time, roast capsicum for 15 minutes or until skin is charred, after that cut off surgically remove from oven and place in a plastic bag. Set aside until cooled completely, then remove and discard charred skin, seeds and core. Cut capsicum into 3cm-wide strips.
  3. Mash the pumpkin and set aside.
  4. Place tomatoes in this area a roasting tray, drizzle behind 1 tablespoon olive oil and scatter the garlic slivers over the top. Roast 8 minutes or until slightly wilted. Reserve the 6 tomatoes once stems intact for garnish and place permanent tomatoes and garlic in a bowl. re mash afterward a fork, then season next salt, pepper and a pinch of sugar.
  5. Place lasagne sheets in a large pan of boiling, salted water and cook for 2-3 minutes or until al dente. Transfer to a bowl of chilly frosty water to decrease lasagne cooking, after that drain nearly a tea towel.
  6. count up the ricotta, blithe herbs and half the parmesan in a bowl, and season as soon as salt and pepper.
  7. To assemble, place a sheet of baking paper roughly speaking a large baking tray. Place 6 sheets of lasagne roughly the tray. mass the pumpkin around top, followed by half of the ricotta mixture, subsequently next the tomatoes. build up another enlargement of lasagne, followed by the roasted capsicum, then the permanent ricotta and finally a addition of lasagne. Brush the tops of the lasagne sheets when 1/2 tablespoon olive oil and sprinkle following the permanent parmesan. Cover the sum up tray loosely in imitation of foil, place in the oven and heat for 10 minutes. The lasagne should be eaten warm, not hot. Use a fish slice to place each lasagne on a serving plate, drizzle next a little oil and balsamic, and serve following the reserved tomatoes.

Nutritions of Lasagne for spring

calories: 902.942 calories
fatContent: 27 grams fat
saturatedFatContent: 9 grams saturated fat
carbohydrateContent: 111 grams carbohydrates
sugarContent: 19 grams sugar
fibreContent:
proteinContent: 44 grams protein
cholesterolContent:
sodiumContent: 381.72 milligrams sodium

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