Kylie’s Vegetable & Ricotta Lasagne

Ingredients
Oil
3 Garlic Cloves, crushed
250g mushroom, chopped
1 red capsicum, chopped
1 green capsicum, chopped
2 Bok Choy Heads, chopped
Herbs - Parsley flakes, basil, tarragon, salt & freshly ground black pepper
500g soft ricotta
Baby spinach leaves, blanched
Lasagne sheets, soaked in hot water for 1-2 minutes each
Jar of pasta sauce (Paul Newman’s)
Tasty cheese, grated

Directions
1) Preheat oven to 180°
2) In a large pan, heat oil
3) Lightly sauté garlic
4) Add mushrooms and cook for several minutes
5) Add capsicums, bok choy and herbs, and cook for 5 more minutes
6) Remove from heat and allow to cool slightly
7) Stir in ricotta
8) In a large lasagne dish prepare lasagne layers as follows:
- spinach leaves
- lasagne sheets
- ½ ricotta mix
- lasagne sheets
- spinach leaves
- ½ jar of pasta sauce
- lasagne sheets
- ½ ricotta mix
- lasagne sheets
- remainder of pasta sauce
- grated cheese
9) Put in oven and cook for 40 minutes or until pasta sheets are cooked through
10) Eat & Enjoy!

Pasta Free Vegetable Lasagna

Ingredients
(serves 8)
2 jars pasta sauce
Baby spinach
Zucchini
Mushrooms
Pumpkin
Capsicum
Broccoli
Cauliflower
Bok Choy
Spring onion
Grated Cheese
Basil
Tarragon
Salt & Pepper
(use vegetables you have available in the quantities you choose)

Directions
1) Preheat oven to 180°
2) Pour a layer of pasta sauce over the base of a large lasagna dish
3) Spread a layer of spinach leaves covering the entire base
4) Grate zucchini and spread a layer over the spinach
5) Pour a think layer of pasta sauce over the zucchini
6) Chop all remaining vegetables and spread over the mixture
7) Pour pasta sauce completely covering the vegetables
8) Sprinkle grated cheese over the top
9) Bake for 45-55 minutes, until all vegetables are cooked through
10) Eat & Enjoy!