My new FAVE meat free dinner! You have to try my ricotta and veggie lasagne. Full recipe below

Full Recipe????????

VEG & PASTA LAYERS:
1 large Zucchini (thinly sliced)
½ large butternut pumpkin (thinly sliced)
1 eggplant (thinly sliced)
300g (or 4-6 sheets) fresh lasagne sheets

KALE RICOTTA:
400g ricotta
1 egg
¼ cup milk
½ cup parmesan cheese (grated)
4 leaves kale (finely chopped or blitzed)
⅛ tsp nutmeg
1 Tbsp nutritional yeast
Salt & pepper
1 Tbsp olive oil

TOMATO SAUCE:
½ large brown onion (finely diced)
2 garlic cloves (minced)
2 Tbsp tomato paste
2 Tbsp water
400g finely crushed tomatoes
1 tsp italian mixed herbs
Salt & pepper

OTHER:
Olive oil
¾ cup tasty or cheddar cheese (grated)

Method:
1. Coat thinly sliced veg layers in olive oil, separate on baking trays (1 tray per type of veg) and bake in a 180º C oven until soft (do not over cook)

2. Increase oven temp to 200ºC once all veggies have been pre-roasted

3. Blitz all kale ricotta ingredients together until smooth and set aside

4. In a medium saucepan over medium-high heat, heat a generous glug of olive oil and saute garlic and onion until fragrant. Add tomato paste and water and stir well. Finally add the remaining tomato sauce ingredients and stir well before taking off the heat

5. In a lasagne dish start with a ladle of tomato sauce and spread it evenly over the bottom. Continue with a layer of fresh pasta, ricotta, zucchini, pumpkin, tomato sauce, pasta, ricotta, eggplant, tomato sauce, pasta, ricotta and grated cheese (you do not have to stick to this exact layering pattern but try to separate the ricotta and tomato sauce layers evenly)

6. Bake in the oven for around 35-40 minutes or until cheese is melted and slightly golden