Snapguide
STEPS
INGREDIENTS
Spread half of the passata on the bottom of the baking dish and place first a layer of lasagna sheet.

Spread half of the passata on the bottom of the baking dish and place first a layer of lasagna sheet.

Spread a third of ricotta on the sheet

Spread a third of ricotta on the sheet

Add third of the spinach

Add third of the spinach

Arrange third of all veggies

Arrange third of all veggies

Sprinkle 1/4 of the herbs

Sprinkle 1/4 of the herbs

Sprinkle third of letils

Sprinkle third of letils

Add some cheese

Add some cheese

Repeat the previous steps twice more. Once finished with layers put the final lasagna sheet, smother it with passata, sprinke with the rest of herbs and cheese.

Repeat the previous steps twice more. Once finished with layers put the final lasagna sheet, smother it with passata, sprinke with the rest of herbs and cheese.

Bake for 30 minutes in 180-200 degree C

Bake for 30 minutes in 180-200 degree C

Open up a beautiful red wine and enjoy.

  • 1.0 Fresh lasagna sheets
  • 0.0 Pumpkin, sliced and roasted
  • 3.0 Zucchini, sliced and roasted
  • 1.0 Eggplant, sliced and roasted
  • 600.0g Reduced fat ricotta
  • 0.0l Tomato passata
  • 1.0c Cooked lentils
  • 1.0 Bag of baby spinach
  • Pizza cheese if desired
  • A bunch of mixed herbs (basil, parsley, sage)