This is a low-calorie version of a traditional lasagne - I love using low-fat ricotta instead of bechamel sauce, as it's so easy and delicious! The pesto adds to the rich flavours of the roast veges (and is even nicer if you make your own!) Enjoy!
(The veges taste best from Charlie's!)
Ingredients
1/2 small butternut pumpkin, cubed
1 medium sweet potato, cubed
1 zucchini, cubed
1 capsicum, chopped
2 medium betroots, cubed
1 red onion, chopped
olive oil spray
2 tablespoons pesto
375g tub low-fat ricotta
500g jar pasta sauce
4 fresh lasagne sheets
1/2 cup parmesan cheese, grated
Method
Preheat oven to 200 degrees celsius, fan-forced.
Place vegetables on a large roasting tray and spray with oil. Roast for about 30 minutes, until golden and tender. Mix through the pesto.
Reduce oven to 160 degrees fan-forced.
Take a lasagne dish and put half of the vegetables on the bottom. Top with half of the pasta sauce, then cover with 2 lasagne sheets. Spread with half the ricotta.
Repeat with remaining ingredients, then sprinkle with parmesan.
Bake for about 30 minutes or until top is golden. Serve with salad.
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