A certain co-blogger recently went vego.  It was something to do with a small pig on an ad on the radio feeling sad.  Now, as much as I adore a juicy steak, roast chicken with all the trimmings or my most very favourite food of the moment, pork dumplings, I admit there are some delish vego meals that we have on a regular basis.  This is one of them, and I decided to post it in honour of Jo’s vegetarianism (silly though I think she is!).

Pumpkin and Ricotta Lasagne

Ingredients:

1/2 quantity fresh pasta dough, rolled into sheets (or 1 packet lasagne sheets)
1 jar tomato pasta sauce (or if you’re not busy, fresh sauce made with 1.5kg tomatoes, garlic, capsicum, zucchini, red wine, simmered slowly until the vegies collapse, then blended with fresh basil)
1/4 pumpkin, sliced into 1/2cm slices
1 can crushed tomatoes (I use Ardmona brand, as they’re thick and rich)
A large handful button mushrooms, sliced
1 zucchini, sliced into lengths
1 red capsicum, sliced
1/2 brown onion, sliced into thin wedges
2 cloves garlic, crushed
Small handful sage leaves, torn
Small handful basil leaves
1 tsp butter
A few sloshes of olive oil
200g ricotta
2 small handfuls of both shaved parmesan and grated mozzarella

Melt butter with a slosh of olive oil in a heavy-based frypan, and add garlic.  Sautee mushrooms and zucchini until almost fully cooked then remove from the pan and set aside.

Add another slosh of oil to the pan and soften capsicum and onion until almost soft. Set aside.

Add the last slosh of oil to the pan and add sage leaves.  Cook until they begin to shrivel and brown, then add the pumpkin and can of tomatoes and cook until pumpkin is soft and tomatoes have reduced.

In a large baking dish, add half the pumpkin and a small amount of pasta sauce.  Top with a pasta sheet.

Add the mushrooms, then zucchini and top with half the ricotta and one handful of each cheese.

Top with another pasta sheet layer, then spread 1/3 of the pasta sauce on top.  Add capsicum and onion and another pasta sheet.

Top with another layer of pumpkin, some more pasta sauce and then another pasta sheet.

Top the last pasta sheet with the rest of the pasta sauce, crumbled ricotta and the rest of the cheeses.

Bake in a hot oven for around half an hour.

The result?

Pumpkin and ricotta lasagne

Delicious, cheesy lasagne!

We had a crunchy garlic bread while it was cooking and a lovely bottle of Pepper Tree Merlot to go with it.

It’s no meat-a-saurus feast, but its a damn good substitute.  I reckon even the biggest carnivore is bound to find it delicious!

Happy cookin’!

Lyndal

PS It tastes even better if you leave it overnight after baking for the flavours to develop.  Enjoy!

Advertisements