This is our all-time favourite vegetarian lasagne. It’s rich and creamy but lighter than your usual lasagne as it’s made with a pumpkin sauce and ricotta filling.
This Week
9 Dec - 15 Dec
Meal Prep Guide
- Prepare all of the elements for the lasagne filling. (Store separately in airtight containers in the fridge)
Ingredients:
Pumpkin sauce and filling
- ½ large pumpkin,1.5kg (skin removed and cut into slices)
- 1 brown onion (sliced into wedges)
- 1 leek (sliced into 2 cm rounds)
- 4 garlic cloves (skins on)
- 2 tsp miso
- 1 1/4 cups vegetable stock, chicken stock or bone broth
- Olive oil
- Salt and pepper
Ricotta filling
- 250g ricotta
- 1 cup parmesan (grated)
- 1 lemon (juice and zest)
Method:
- Pop the pumpkin, onion, leek, and garlic cloves on a couple of baking trays. Drizzle with olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes, until golden brown and cooked through.
- In the meantime, mix together the ricotta, parmesan, lemon juice and zest. Place in an airtight container.
- Once the veggies have cooked, add the stock to a blender or nutribullet with half the pumpkin, miso paste, salt, pepper and the inside of the roasted garlic cloves. Blend until smooth and creamy. Allow to cool and then pop in an airtight container.
- Place the remaining pumpkin, onion and leeks into an airtight container.
- Make the salad dressing (store in a glass jar in the fridge).
Ingredients:
- 2 Tbsp olive oil
- 1 Tbsp balsamic
- 1/2 tsp maple syrup or honey
- 1/2 tsp wholegrain mustard
- Salt and pepper
Method:
- Add all of the ingredients into a glass jar and shake well to combine.
Tips
Tips
- Roughly put aside enough of each element for each layer – so you don’t end up using all of something before you’ve finished assembling. You’ll need 4 portions of pumpkin puree, 2 potions of roasted vegetables and 2 portions of ricotta.
- When you cover the lasagne with tinfoil we recommend brushing the inside of the foil with a little olive oil to stop the top of the lasagne from sticking to the mozzarella.
- Don’t throw out the butter from the crispy sage, instead pour this herby infused butter over the lasagne.
Shortcuts
Vegetables
- You can swap out the leek for another onion.
- You can swap out the side salad for steamed greens.
- Swap out the rocket for baby spinach or baby cos.
Other
- You can swap out the vegetable stock for chicken stock or bone broth.
Ingredients
Pumpkin sauce and filling
- ½ large pumpkin, 1.5kg (skin removed and cut into thin wedges)
- 1 brown onion (sliced into wedges)
- 1 leek (sliced into 2 cm rounds)
- 4 garlic cloves (skins on)
- 2 tsp miso paste
- 1 1/4 cups vegetable stock, chicken stock or bone broth
- Olive oil
- Salt and pepper
Ricotta filling
- 250g ricotta
- 1 cup parmesan (grated)
- 1 lemon (juice and zest)
To assemble
- 3 layers lasagne sheets (fresh or dried)
- 1 cup mozzarella cheese (grated, or roughly torn)
Crispy sage
- 6 sage leaves
- 2 tsp olive oil
- 2 tsp butter
Side salad
- 60g rocket, ½ bag
- 3 Tbsp walnuts (crushed)
- 2 Tbsp olive oil
- 1 Tbsp balsamic
- 1/2 tsp maple syrup or honey
- 1/2 tsp wholegrain mustard
- Salt and pepper
Method
- Preheat the oven to 200 degrees, fan bake.
- Pop the pumpkin, onion, leek, and garlic cloves on a couple of baking trays. Drizzle with olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes, until golden brown and cooked through.
- In the meantime, mix together the ricotta, parmesan, lemon juice and zest in a medium sized bowl and set aside.
- Once the veggies have cooked, add the stock to a blender or nutribullet with half of the pumpkin, miso paste, salt, pepper and the inside of the roasted garlic cloves. Blend until smooth and creamy.
- Cut three lasagne sheets to fit the base of a baking dish (we used a dish that was 30cm x 20cm).
- To assemble the lasagne add a few spoonfuls of the pumpkin puree mixture to the base of the dish and then place a lasagne sheet on top. Add another layer of the puree, then dollop over half of the ricotta mixture, half of the onions and leeks, half of the roasted pumpkin and then place over another lasagne sheet, repeat this process again. Top the last layer with the remaining pumpkin puree and then the mozzarella.
- Cover with tinfoil and place in the oven for 25 minutes, then remove the tinfoil and cook for another 15 until cooked through and the top is golden brown.
- While the lasagne is cooking you can prepare the salad and the crispy sage. To make the crispy sage, heat the olive oil and butter in a small fry-pan over medium heat. Once hot, add the sage and cook for a couple of minutes until they crisp up. Once the lasagne has cooked, scatter over the sage leaves and spoon over any remaining butter.
- To make the salad add the olive oil, balsamic vinegar, mustard and maple syrup, salt and pepper to a large salad bowl. Mix well to combine. Toss through the rocket and walnuts and serve alongside the lasagne.
Variations
Vegetables
- You can swap out the leek for another onion.
- You can swap out the side salad for steamed greens.
- Swap out the rocket for baby spinach or baby cos.
Other
- You can swap out the vegetable stock for chicken stock or bone broth.
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