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Ingredients
Lemon and ricotta
- 1 lemon, zest only, no white pith
- 1 garlic clove
- 30 g lemon juice (approx. 1 lemon)
- 250 g ricotta (see Tips)
Béchamel sauce
- 50 g unsalted butter
- 50 g plain flour
- 450 g full cream milk
- ¼ tsp sea salt
- ¼ tsp ground black pepper
Sauce and vegetable filling
- 100 g Parmesan cheese, cut into pieces (3 cm)
- 1 brown onion, (approx. 150 g), cut into halves
- 2 garlic cloves
- 1 fresh red chilli, deseeded if preferred and cut into pieces
- 40 g olive oil
- 800 g canned whole tomatoes
- 100 g red wine
- 3 sprigs fresh basil, leaves only, torn into pieces
- 4 sprigs fresh flat-leaf parsley, leaves only, torn into pieces
- 2 tbsp dried oregano
- 1 tsp sea salt
- 1 tsp ground black pepper
- 300 g sweet potato, peeled and cut into slices (1 cm)
- 1 eggplant (approx. 260 g), cut into slices (1 cm)
- 250 g button mushrooms, cut into slices
- 1 zucchini (approx. 260 g), cut into slices (1 cm)
- 3 kale leaves, stalks removed and leaves torn into pieces (optional)
Assembly
- butter, for greasing
- 500 g fresh lasagne sheets
- mixed salad greens, to serve
- Nutrition
- per 1 portion
- Calories
- 2112.6 kJ / 503 kcal
- Protein
- 20 g
- Carbohydrates
- 51.1 g
- Fat
- 22.2 g
- Saturated fat
- 10.4 g
- Fiber
- 8.7 g
- Sodium
- 734.3 mg
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