250g tub low-fat ricotta or cottage cheese *See Vegan alternative
1/4 cup parmesan, grated
Preheat oven to 180°C & grease a large baking dish.
Heat oil in a large frying pan. Gently stir-fry onion and garlic. Add eggplant, zucchinis, capsicums and mushrooms and cook until softened. Drain off any liquid and add beans.
Lightly spread tomatoes/sauce over the base of the baking dish. Line with one layer of lasagne sheets. Spoon half the vegetable mixture onto the sheets, then spinach & 1/2 of sauce. Repeat layer of pasta, vegetables, spinach and sauce.
Combine pesto with ricotta. Spoon mixture evenly over the top of the lasagne.
Sprinkle with parmesan then bake for 20–30 minutes until top is golden and lasagne sheets are tender. Serve with a green salad.
Omit onion and garlic and instead use garlic infused olive oil
Switch beans for chickpeas or lentils (no more than 1/4 cup total per serve – so 1.5cups for the recipe)
Switch ricotta/cottage cheese to a light sprinkle of feta or make a white sauce with gluten free flour, lactose free milk and hard cheese.
Gluten free lasagne sheets.
Vegan Adaptation (and dairy free):
Omit the parmesan or use vegan cheese &
Switch the Ricotta for a home-made version:
3 garlic cloves
2 Tbsp olive oil
Juice of 2 lemons
½ tsp salt
Pinch black pepper
1 Tbsp seeded mustard
500 g firm tofu
For the vegan ricotta filling add the garlic cloves, olive oil, lemon juice, salt, nutmeg, black pepper and mustard to a blender and blitz until you have a smooth and creamy sauce.
Now break the tofu into big chunks and add them to the blender. Blend until you have a well combined crumbly filling.