Ever craving a delicious lasagna but know you shouldn’t be eating all of that heavy pasta and cheese? Well we’ve got your answer right here! This is a vegetarian recipe but can easily be made with meat and often two are made in the Shake UP household – one veggie and one meaty!

Really easy to make and great for when you have guests or if you want to make a large portion for lunches throughout the week. The best thing about this dish is that it can be frozen too! Not that it ever lasts long enough in our house for that.

Enjoy – and feel free to mix things up a bit if you don’t have all of the ingredients – this dish works with just about anything!

Ingredients

• 1 Large zucchini thinly sliced lengthways
• 350 gms pumpkin (Qtr small pumpkin) thinly sliced
• 1 Large brown onion sliced
• 100gm chopped mushrooms
• 2 x Garlic cloves chopped
• 200 gms spinach leaves
•  1 carrot – grated or chopped into small pieces
• 5 tomatoes chopped or 1 tin chopped tomatoes
• 1 capsicum chopped
• Handful of chopped pitted kalamata olives
• 1 teaspoon mixed herbs
• 1 jar of passata
• Salt and Pepper
• Chilli Flakes (if desired)

Method

• After slicing zucchini and pumpkin, set aside – these will become your ‘lasagne’ sheets.
• Preheat oven to 180 degrees
• To prepare vegetarian ‘bolognaise’ saute garlic and onion in a large pan for a few minutes using macadamia or coconut oil.
• Add remainder of chopped veggies, olives and mixed herbs (excluding pumpkin and zucchini) and simmer until they resemble a thick/chunky sauce – if you need more moisture add a few tablespoons of the passata. Season with salt and pepper and chilli flakes if using.
• In an oven safe dish, place one layer of pumpkin, followed by some passata drizzled on top, followed by the veggie sauce you have cooked.
• Cover this with a layer of zucchini, passata and veggie sauce.
• Continue until you have used all of your ingredients and your stack resembles a lasagna
• If you want you can add a thin layer of mozzarella or parmesan to the top before placing in oven
• Cook for 35 minutes – watch to make sure the top does not burn – if it looks like it is going to burn cover the top with some tin foil.
• Ensure pumpkin is cooked through

Serve with a side salad and enjoy!