roasted vegetable lasagna

Updated: Sep 26, 2019

serves 6

prep time: 45 minutes

cook time: 30 minutes


1/2 large sweet potato

2 zucchinis

1 aubergine

1/4 butternut pumpkin

8 lasagna sheets

2 sprigs rosemary finely chopped

200g mozzarella

125g parmesan

250g ricotta

1 tsp grated nutmeg

2 eggs

2 crushed garlic cloves

1/2 cup basil leaves

salt and pepper to taste

tomato sauce

2 tbsp olive oil

2 bay leaves

700ml passata

3 sprigs rosemary finely chopped

1/2 cup red wine

1 teaspoon white sugar

1/2 red onion finely sliced

2 crushed garlic cloves


preheat the oven to 180 degrees

cut the aubergine into 1cm rounds and sprinkle with 2 tablespoons of salt. allow the moisture to surface then pat off the water and any excess salt with a paper towel. peel and slice the sweet potato and pumpkin 3mm thick, slice the zucchinis into long ribbons around the same width. spread the vegetables over 2 baking trays, drizzle with olive oil, garlic, salt and pepper and sprinkle rosemary over the sweet potatoes. roast for 20 minutes

while the vegetables are roasting prepare the tomato sauce. sautè garlic and onion in olive oil. pour in the passata, add the bay leaves and bring the sauce to the boil. add the rosemary, red wine and sugar and lower to a simmer for 15 minutes

in a bowl combine the ricotta, eggs, nutmeg, salt and pepper and set aside

for the assembly take a ladle of the tomato sauce and coat the bottom of a baking dish, add a layer of the pasta sheets and tomato sauce followed by the sweet potatoes. cover the sweet potatoes with pasta sheets, tomato sauce and zucchini. cover the zucchini with pasta sheets and sauce then tear over the mozzarella and cover with eggplant. repeat another layer of pasta sheets and tomato sauce then cover the top with the ricotta mix and finally the parmesan

bake in the oven for 30 minutes and top with fresh basil leaves

bon appetit!