Gluten-free, dairy-free, Vegan friendly.
The perfect lasagne for your meat-free Monday (or any day of the week)
5 zucchini (or 4 zucchini & 3 yellow squash)
1 serve of Almond Ricotta
1 cup passata
Italian mixed herbs
Pink Himalayan Sea Salt
Preheat oven to 190°c (375F)
Remove ends from zucchini, carrots, and squash (if using).
Slice 4 zucchini and squash into 5mm (1/4 inch) slices. You can use a mandolin slicer if you have one, otherwise cutting with a knife is fine.
Use a vegetable peeler to turn the carrots into strips.
In a bowl mix passata, Italian herbs, oregano, and salt until combined.
Using a spiral peeler, peel remaining zucchini into spirals.
Reserve a couple of tablespoons of Almond Ricotta
Layer zucchini on the bottom of your lasagne tray, then squash (if using), and carrot
Top carrot with a layer of Almond Ricotta
Carefully smooth a layer of passata on top
Repeat layers until all used.
Mix spiral zucchini and reserved Almond Ricotta gently in a bowl.
Spread over top of Lasagne.
Bake in oven for 45 minutes, until top is golden.
Remove from oven and let rest for 15 minutes before serving.