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  • Recipe Room  »  Lasagne



    • 1 eggplant, thinly sliced
    • 2 cups jap pumpkin, thinly sliced
    • 4 zucchini, thinly sliced
    • 1/2 cup olive oil
    • 2 tsp sea salt
    • cracked pepper
    • 1 cup mushrooms, sliced
    • 1 cup each italian parsley and basil, roughly chopped
    • 1 clove garlic
    • pinch sea salt
    • 1 tsp olive oil
    • 1 pkt spelt lasagne sheets
    • 180 g (6 oz) block firm tofu (organic), thinly sliced

    Napoli sauce

    • 2–3 tbsp olive oil
    • 1 onion, diced
    • 2 garlic cloves, crushed
    • 2 x 400 g cans crushed tomatoes
    • 1 tbsp tomato paste
    • 2 tsp sea salt
    • 2 tsp cracked pepper
    • 1 bay leaf

    Ricotta sauce

    • 2 cups fresh ricotta
    • 1 cup soy, rice or almond milk
    • 1 cup macadamia pesto


    It’s difficult to dislike lasagne. The only real problem with it is that traditionally it contains wheat, dairy, yellow cheese and red meat, which is not necessarily good for you. After you try this recipe, you’ll be hooked—it’s a healthier version of a classic dish. I usually do a seafood version for Christmas Day lunch and often have my family wanting more and skipping the turkey.


    To make the Napoli, put the oil into a saucepan and heat. Then add the onion and garlic and cook gently for a minute or two. Add the tomatoes, tomato paste, salt and pepper and bay leaf. Cook for as long as you can but for at least 15 minutes and up to 30 minutes maximum.

    To make the ricotta sauce, mix the ricotta and milk together. It should look like a soft lumpy sauce. Add a little water if it’s too thick so that it is the consistency of cream.

    Coat all the vegies in the garlic and oil and season. Place on an oven tray and bake for approximately 20 to 30 minutes on 180°C (350°F). You can chargrill them if you prefer.

    Spread a little Napoli on the bottom of a rectangular 20 x 30-centimetre lasagne dish, then lay pasta sheets on top, covering the whole of the base. Spread enough Napoli over the sheets to cover. Add a layer of eggplant and sprinkle with fresh herbs. Next, do layers of pumpkin, ricotta sauce and a little cracked pepper. Top with more lasagna sheets followed by a layer of tofu, Napoli and more lasagne sheets again. Add layers of mushrooms, ricotta sauce and herbs, and crack over pepper. Next, another layer of lasagne sheets, Napoli and zucchini. Finish with layers of pasta and Napoli, then spread over the last of the ricotta sauce and a little cracked pepper.

    Bake at 180°C (350°F) for approximately 40 minutes or until lasagne sheets are soft—test by piercing with a knife.

    Serve with roughly chopped herbs over the top.


    Top the dish with a sprinkling of walnuts for extra nutty flavour and protein.

    Submitted by
    Janella Purcell

    Tips and Tricks

    • Napoli sauce is hugely versatile – use any leftovers as a pasta sauce, on pizza or for baked eggs. You could also make double quantities and freeze half for a ready to go pasta sauce for another night.

    • Store any leftover herbs in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew growth.

    • Ricotta is a shorter-lifespan cheese – if you have leftovers, store tightly wrapped in a cool section of your fridge and consume within 2-3 days. Discard if leftovers develop a ‘yellow’ing or soured smell.

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