Vegetarian Lasagna
TM5 TM6

Vegetarian Lasagna

4.8 (14 rating)

Ingredients

  • unsalted butter, to grease
  • 16 oz kabocha squash, cut into 1 in. pieces (approx. 1 med. squash)
  • 6 oz red bell pepper, cut into strips (approx. 1 lg. pepper)
  • 16 oz cauliflower, cut into 1 in. slices (approx. 1 med. cauliflower)
  • 2 oz olive oil
  • ¾ tsp salt
  • 2 oz Parmesan cheese, cubed (approx. 1 in.)

Tomato Sauce & Squash Mash

  • 3 garlic cloves
  • 1 oz extra virgin olive oil
  • 1 can crushed tomatoes (approx. 14.5 oz)
  • 1 tbsp fresh oregano, leaves only (approx. 5 stalks)
    or 2 tsp dried oregano
  • 2 oz unsalted butter

Béchamel Sauce

  • 18 oz whole milk
  • 2 oz unsalted butter, cut into pieces
  • 2 oz all-purpose flour
  • ⅛ tsp ground nutmeg
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 5 oz ricotta cheese

Lasagna Assembly

  • 13 sheets dried lasagna noodles (4 in. x 8 in. sheets)
  • 10 oz zucchini, cut into ribbons (approx. 1 lg. zucchini)
  • 6 oz carrot, cut into ribbons (approx. 2 lg. carrots)
  • 12 oz portobello mushrooms, cut into ⅛ in. slices (approx. 4 lg. mushrooms)

Nutrition
per 1 portion
Calories
2992 kJ / 715 kcal
Protein
21 g
Carbohydrates
75 g
Fat
40 g
Fibre
8 g

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