Roasted Pumpkin and Charred Zucchini Lasagne
(serves 6)
INGREDIENTS:
700g pumpkin
4 zucchini
4 vine tomatoes, roughly chopped
400g tinned chopped tomatoes
1 tbs tomato puree
700g passata
8 lasagne sheets
1 white onion, finely diced
1 large carrot, finely diced
2 celery sticks, finely diced
1 garlic clove, crushed
1/2 cup wholemeal flour
2-3 cups almond milk
1 1/2 tbs coconut oil
2 tsp cumin powder
2 tsp coriander powder
1 heaped tsp Dijon mustard
1 cup breadcrumbs
1 bag of rocket salad
Salt and pepper
Olive oil
Balsamic vinegar
METHOD:
Pre heat the oven to 200°C
Slice the pumpkin and zucchini into 1 cm thick pieces. Tear off a piece of baking paper and place onto a large oven tray, lay the pumpkin on top, drizzle with olive oil and season with salt, pepper, cumin and coriander powder. Roast in the oven for 20 minutes.
Heat a griddle pan over a medium heat then fry the zucchini in a little olive oil and salt and pepper for 2-3 minutes until charred. Once cooked lay onto some kitchen paper and leave to one side.
In a separate pan fry the onion, garlic, carrot and celery in a little olive oil until soft.
Add the tomato puree to the pan and stir for a minute or two. Add the tinned and vine tomatoes along with the passata and bring to the boil. Reduce the heat and simmer for 15 minutes. Use a stick blender and pulse the sauce for 2-3 minutes.
Melt the coconut oil in a pan over a medium heat then add the wholemeal flour. Stir with a whisk until you get a sandy texture. Continue cooking for about 2-3 minutes ensuring it doesn’t stick. Slowly add the almond milk to the pan, continuously whisking to avoid getting any lumps. Cook the sauce for another 5 minutes. The consistency you are looking for is a thick gravy. If you need to add a little more almond milk at this point then do so. Finish by seasoning with salt, pepper and Dijon mustard.
Start to build your lasagne by laying some pumpkin on the bottom of a large roasting dish then spoon 2-3 serving spoons of tomato sauce over the top.
Add a layer of zucchini followed by a layer of lasagne sheets and finally a layer of white sauce. Repeat these layers until you get to the top of the dish or run out of ingredients. Finish with a layer of white sauce then top with breadcrumbs.
Cover with a sheet of tin foil and roast in the oven for 25 minutes. 10 minutes before the dish is ready remove the tin foil and return to the oven to colour the top of the lasagne.
Serve with a fresh rocket salad with balsamic and olive oil.
Top tip: Packed full of vegetables and easily freezable, this dish is great to prepare in advance ready for when you need a wholesome meal thats full of flavour.
