As I mentioned, I have convinced my partner to have one fully vegetarian dinner a week (hey, it's a start!) I realised I have to come up with some pretty awesome vegetarian meals to convince him further, and THIS is definitely one of those meals. I reckon this vegetarian lasagne could turn the most wholehearted carnivore into a vegetarian!
Lately, I have been truly inspired and touched by a blog called Green Kitchen Stories, which is written by a lovely Swedish-Danish couple David and Luis. As much as their lifestyle is enviable, I think it is also achievable. I believe we can all make better choices in what we eat and how we live our lives, and if only there were more couples like David and Luise, I think this planet would be a much better place!
This recipe is adapted from one of their recipes which they called "World's Greatest Vegetable Lasagna". I am not to argue with that statement as I am convinced it truly was the greatest in the world, but as my recipe is an adapted version of theirs, maybe it is fair to call this "World's Second Greatest Vegetable Lasagna" ;-)
(Adapted from the Green Kitchen Stories)
For the Tomato Sauce
2 tbs olive oil
1 medium sized onion, finely chopped
1 big clove garlic, finely chopped
6 medium sized tomatoes, blanched, peeled and cut into chunks
400g canned cherry tomatoes
2 tbsp French capers, chopped
3 tbs Kalamata olives, pitted and chopped
pinch of dried sweet basil
freshly ground black pepper
1/2 small butternut pumpkin, peeled and cut into thin slices
10 big leaves of English spinach, washed
200g Gluten-free lasagna sheets
300g ricotta (7% fat)
zest of 1 organic lemon
juice of 1/2 organic lemon
100g mozzarella, grated
Combine the ricotta and the lemon juice and zest in a bowl.
To assemble, lightly oil an oven dish (I used a round deep oven dish but you could use a rectangular lasanga dish), and place the first layer of lasagna sheets on the bottom. Top with some tomato sauce, 1/2 the pumpkin slices and 1/2 the spinach leaves. Place another layer of lasagne sheets on top, spoon over some tomato sauce, then top with some of the ricotta mixture. Alternate layers of lasagna sheets, tomato sauce, ricotta, pumpkin and spinach so that the last layer will be just lasagna sheets, tomato sauce and ricotta (in other words, place the pumpkin slices and the spinach leaves somewhere in the middle). Top with grated mozzarella and place in a preheated 180C oven for 1 hour. Once done, leave to cool slightly before cutting.