Lasagna, while delicious, can often be laden with lots of cheese, meat and is not the healthiest of choices. This version uses ricotta rather than a bechamel sauce and is packed with vegetables. Swap ingredients around for preference and add more if you plan to cook for more people. It's a great dish to make with the kids too, especially when layering the lasagna.
Ingredients 4 lasagna sheets (add more if you want more layers)
200g mince meat (we used kangaroo)
400g can diced tomatoes
1 tsp oil
2 large capsicums
Handful low fat cheddar cheese, grated
Handful fresh basil leaves, torn or roughly chopped
Pepper and salt
Preheat oven to 200°C. Cut the pumpkin into thin slices and cut the four sides of the capsicums. Cover a baking dish with baking paper and lay out the pumpkin and capsicum. Place in oven for 15 minutes, or until tender. Change the oven temperature to 180°C.
Meanwhile, grate the zucchini using a grater. Warm the oil over high heat in a non stick frypan, then add the zucchini and the mince meat. When the meat is browned, add the canned tomatoes and basil. Bring to the boil and allow to simmer until the sauce has thickened. Season to taste with salt and pepper.
While the sauce is cooking, lightly whisk the egg in a small bowl, then stir through the ricotta. Leave to the side.
Lightly grease a square or rectangular baking dish. Place your first layer of lasagna sheets in the dish (we used one sheet and a third to fit the dish). Pour over the meat sauce, then the pumpkin, then the ricotta layer.
Repeat, then add a final layer of lasagna sheets, a ricotta layer and sprinkle over the cheese.
Put in the oven for 35-40 minutes, or until the cheese is starting to turn golden brown. Serve immediately.