Ratatouille Lasagne

Ingredients
- 2 Tbsp oil
- 1 onion, diced
- 2 cloves garlic, crushed
- ½ tsp ground cumin
- ½ tsp paprika
- 1 cup pumpkin, peeled and cubed
- 1 courgette, sliced
- 80g mushrooms, sliced
- 400g Homebrand diced tomatoes
- 1 tsp balsamic vinegar
- 2 tsp brown sugar
- ¼ cup fresh basil, chopped roughly
- 40g spinach greens, shredded
- 80g cottage cheese
- 1 cup grated cheese
- 1 cup plain yoghurt
- 2 eggs
- 250g dried lasagne sheets
- Salt and pepper to season
- 60g salad greens
Method
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Preheat oven to 180ºC.
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In a large pot heat oil to a medium heat. Add onion and garlic and cook for 3 or 4 minutes until soft. Add cumin, paprika, pumpkin, courgette, mushrooms and tomatoes, balsamic vinegar and sugar. Stir to combine the flavours. Bring to a simmer for 15 minutes until the mixture is thickened. Stir through basil. Season with salt and pepper.
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In a bowl combine spinach, cottage cheese and half the grated cheese. In another small bowl whisk together the yoghurt and eggs. Season with salt and pepper.
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In a 20x20cm ovenproof baking dish place a little of the tomato and vegetable sauce, followed by a layer of lasagne, spinach mixture, tomato and continue finishing with a layer of lasagne. Pour yoghurt and egg mix over the top and sprinkle with the remaining cheese.
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Place into the oven for 40 minutes until golden. Serve with green salad.
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Smart Tip: Once lasagne is removed from oven allow it to rest for 10 -15 minutes. This will make cutting and serving easier, and it will hold its shape.