When You Need Comfort Food, Make This Roasted Red Pepper & Pumpkin Lasagna

Veggie lasagna never looked so healthy — but tasted so good!

Veggie lasagna doesn’t have to taste boring – especially if it is a healthy recipe. The delicious flavours of autumn converge to make this pasta dish a nutritional powerhouse! Packed with vegetables, this recipe is loaded with herbs, spinach, mushrooms, together in a zesty roasted red pepper tomato sauce. Add the cheese, and this cheesy and rich lasagna with pumpkin ricotta filling will make even the pickiest of eaters salivate.

Vegetarian Any Day

Servings	Cook Time
6 to 8 servings	55minutes

Servings

6 to 8 servings

Cook Time

55minutes

• Course Dinner, Lunch
• Cuisine Pasta, Vegetarian

Ingredients

• 2 cups ricotta cheese
• 1 can pumpkin purée
• 2 large eggs
• 1 tsp garlic minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp grapeseed oil or vegetable oil
• 1 pkg chopped spinach frozen, thawed and squeezed
• 1 pkg white mushrooms sliced
• 1 cup yellow onion chopped
• 1 1/2 tsp herbes de Provence
• 2 red peppers roasted, seeds and stems removed
• 1 cup tomato sauce
• 1 pkg lasagna noodles no-boil or fresh
• 2 cups mozzarella cheese shredded
• 1/2 cup Parmesan cheese grated
• 2 tsp fresh parsley chopped (optional)

Servings: servings

Units:MetricUS Imperial

Ingredients 2 cups ricotta cheese 1 can pumpkin purée 2 large eggs 1 tsp garlic minced 1/2 tsp sea salt 1/4 tsp black pepper 1 tbsp grapeseed oil or vegetable oil 1 pkg chopped spinach frozen, thawed and squeezed 1 pkg white mushrooms sliced 1 cup yellow onion chopped 1 1/2 tsp herbes de Provence 2 red peppers roasted, seeds and stems removed 1 cup tomato sauce 1 pkg lasagna noodles no-boil or fresh 2 cups mozzarella cheese shredded 1/2 cup Parmesan cheese grated 2 tsp fresh parsley chopped (optional) Servings: servings Units:MetricUS Imperial

Course Dinner, Lunch Cuisine Pasta, Vegetarian

Instructions

1. Mix together ricotta cheese, pumpkin, eggs, garlic, salt and pepper in a medium bowl; set aside.
2. Heat a large skillet over medium-low heat. Combine oil, spinach, mushrooms, onion and herbes de Provence in pan, and cook until onion is tender (about 7 to 10 minutes). Set aside.
3. Purée roasted red peppers and tomato sauce in a blender until smooth.
4. Preheat oven to 350°F (180°C). Assemble lasagna by placing 2 tbsp (25 mL) water in bottom of a 9 × 13 inch (3.5 L) baking dish. Place a single layer of noodles in bottom. Cut or break noodles where necessary. Spread half of the spinach mushroom mixture over the noodles. Spread half of the ricotta mixture next, then roasted red pepper sauce. Repeat layers once more. Top with last layer of lasagna sheets and cover with mozzarella and Parmesan cheese.
5. Cover with oiled foil and bake for 45 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbling and golden. Remove from the oven and let rest before serving. Sprinkle with chopped parsley (if using).

Recipe Notes

Nutrients per serving: 457 calories, 19 g fat (8.6 saturated fat), 47.5 g carbohydrates (3.7 g fibre), 47.3 mg cholesterol, 434 mg sodium, 25.3 g protein

Best Health tip: For a gluten-free option, use al dente or slightly under-cooked gluten-free lasagna noodles.

Excerpted from Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes by Carolyn Hemming & Patricia Green.

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