Vegetarian Lasagna

Ingredients:

• ½ small eggplant

• 100g pumpkin

• 1tsp extra virgin olive oil

• ½ brown onion

• ½ zucchini

• ¼ tin canned tomatoes

• Pinch pepper

• Pinch salt

• 1tbsp tomato paste

• 2 lasagna sheets

• 50g ricotta cheese

• ¼ cup low fat cheddar cheese

• 1 cup mixed salad
  

Method: (serves 1)

1.    Slice the eggplant and pumpkin into 2cm thick slices, and keep or remove the pumpkin skin according to your preference. Line up on a baking tray, season with salt and pepper, and cook at 180 degrees in the oven for 20 minutes, or until starting to soften.

2.    Meanwhile, for the sauce mix, heat a large pan on the stove with oil. Dice the onion and zucchini. Add the onion to the pan first. When it starts to soften, add the zucchini. When both vegetables start to soften, add tinned tomatoes and tomato paste. Cook for about 10 minutes.

3.    Remove the pumpkin and eggplant from the oven. In your chosen lasagne dish, layer first the sauce mix, then the pumpkin, then the lasagna (you will need two lasagna sheets side by side to create a single layer). Repeat, using eggplant instead of pumpkin. Top the second layer of lasagna sheet with the remaining sauce (if you run out, use the remaining bottled pasta sauce).

4.    Smooth the ricotta over the lasagna, then sprinkle with low-fat grated cheese. Bake for 30-40 minutes or until the cheese is golden. Serve with mixed salad leaves and lemon juice.