ALL-VEGIE LASAGNE SLICE by Danielle O’Donoghue

Recipe: ALL-VEGIE LASAGNE SLICE by Danielle O’Donoghue

Ingredients Serves: 4

3 tins diced tomatoes

2 cloves garlic, minced

cracked black pepper

1 tsp sea salt

2 cups ricotta cheese

2 eggs

2 tsp dried oregano

3 shallots finely sliced

2 bunches well-washed spinach, blanched

3 zucchinis thinly sliced lengthways

1 cup grated cheddar cheese

½ medium jap pumpkin peeled and sliced into 0.5cm slices

Method

Preheat oven to 200 degrees C.

Place tomatoes, garlic, black pepper, 1/2 tsp salt into a blender and puree. Set aside.

Place ricotta, eggs, oregano, shallots, black pepper, 1/2 tsp sea salt into a large bowl and stir to combine.

Squeeze any liquid from the blanched spinach and add to the ricotta mixture.

Pour 1/3 of the tomato sauce into the bottom of a greased 8 cup baking pan.

Place a layer of zucchini over the tomato.

Spread half the ricotta mixture over the zucchini.

Top with a layer of pumpkin.

Repeat the layers.

Pour the last third of the tomato sauce over the last pumpkin layer.

Sprinkle the top with grated cheese.

Cook for 30-35 mins till cheese is melted and golden and everything is cooked through.

Miso tahini “cheese” recipe to drizzle on top before baking.

This is a great dairy-free alternative for baked dishes that require cheese on top.

¼ cup tahini

1 Tblsp miso

enough water to mix to a thick runny sauce

Mix everything together until desired consistency is achieved – you want a thick sauce you can drizzle. You can make it spreadable and spread it on sourdough toast for a dairy-free cheese toasty.

 

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