Veggie Loaded Healthy Lasagna

Prep Time: 20 min

Cooking Time: 1 hr 20 min

Makes: 2 large lasagne (serves 12)

Ingredients

For the meat sauce:

• 300gr minced beef

• 300gr minced lamb

• 2 medium onions, peeled and cubed

• 2 medium carrots, peeled and cubed

• 1 medium aubergine, peeled and cubed

• 1 zucchini, cubed

• 2 garlic cloves, finely chopped

• 1 tsp dried rosemary

• 2 dried bay leaves

• 500gr canned tomatoes

• 1 jar (700gr) tomato passata

• 1 tbsp tomato paste

• 3tbsp extra-virgin olive oil

• salt and pepper, to taste

For the ricotta sauce:

• 600gr ricotta

• 500ml milk

• 50gr grated parmesan cheese

• 1/2 tsp garlic powder

• salt and pepper, to taste

Additional ingredients:

• 2 boxes dried lasagna sheets (we used Barilla)

• 50 gr parmesan cheese

Method

1. In a dutch oven, over medium heat, add the olive oil and the onions. Cook until the onions are translucent. Add the vegetables and the garlic and season with salt and pepper. Once the vegetables have sweated down, add the meat and cook until well browned. Stir in the canned tomatoes, passata and tomato paste. Season with the dried rosemary, bay leaves, salt & pepper. Simmer on medium to low heat, covered, for 30-45 minutes, stirring occasionally.

2. While the sauce is simmering, mix together all the ingredients for the ricotta sauce in a bowl. Whisk until you obtain a smooth silky mixture.

3. Pre-heat the oven to 170 degrees Celsius.

4. To assemble the lasagna, spread a ladle of meat sauce in the bottom of a baking dish. Arrange the lasagna sheets lengthwise over meat sauce. Spread a ladle of meat sauce on top of the sheets and then a ladle of the ricotta sauce. Repeat the last step for 3 more times. Sprinkle the top of the lasagna with the parmesan cheese.

5. Bake in the pre-heated oven for 35-40 minutes or until golden brown on top.

6. Let the lasagna rest for 10-15 minutes before serving.

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