Vegetable Lasagne Recipe | MiNDFOOD Recipes & Tips

Ingredients

• 1/4 kent pumpkin (about 1 kg)
• 2 red capsicums, cut into thick slices
• 3 zucchini, cut lengthways into long thick slices
• 1 head of garlic
• 3 tablespoons olive oil
• sea salt
• 1 onion, chopped
• 2 x 400 g cans diced tomatoes
• 1 tablespoon balsamic vinegar
• a handful of basil leaves, torn
• 1/3 cup (50 g) pitted roughly chopped kalamata olives
• freshly ground black pepper
• 500 g fresh ricotta
• 1 cup (100 g) grated cauliflower
• 1 cup (250 ml) milk of your choice
• 350 g gluten-free lasagne sheets
• 500 g English spinach or baby spinach leaves, trimmed
• 1 cup (135 g) finely grated parmesan