Char Grilled Veggie Lasagne

Or Glut Lasagne, as I call it.

We have shed loads of homegrown beetroot. We have massive amounts of silver beet. I am always looking for ways to use these glut items.

Lovely husband is a big meat eater. He is dismissive of "vego" food, and tells me that "vegetarian food would be fine, if only it had meat in it."  Right.

Never the less, he IS a fan of cheese in large volumes, and likes his veggies, especially if they are his own, home grown ones. So even he likes this dish.

It goes without saying that this is low in fat and low in calories. So it works for me.

The kids like it. It is sloppy and easy to eat and has pasta in it - enough said.

I stole the recipe from No New Idea magazine. (Quite literally. I was reading the mag whilst in a waiting room and I sneakily jotted the details down. I was tempted to rip the page out of the magazine, but I suspect that is bad waiting room karma.)

Char Grilled Veggie Lasagne

Ingredients

300g fresh low-fat ricotta

100g reduced-fat feta, crumbled

1 egg, lightly beaten

Seasoning, to taste.
150g pumpkin or sweet potato, peeled & thinly sliced

2 x zucchini, thinly sliced

Spray oil
2 cloves garlic, crushed

1 eggplant (300g), chopped

Beetroot (200g) chopped. (I used raw, peeled. But you could use drained canned, I guess?)

500g jar pasta sauce (I use Raguletto: the tomato and red wine variety, I think?)

3 fresh lasagne sheets

50g baby spinach or silver beet leaves

1/2 cup finely grated Parmesan or tasty cheese


Method

Combine ricotta, feta and egg in a bowl. Season with pepper.

Lightly brush both sides of pumpkin and zucchini with 2 tea spoonss of the olive oil.

Cook on a heated grill pan for about 2 minutes on each side, or until tender. Remove from heat.

Heat remaining olive oil in a large saucepan over a medium heat. Add garlic and eggplant. Cook, stirring, for 5 minutes, or until softened. Add pasta sauce. Cook, stirring occasionally, until heated through. Remove.

Pour 1/2 cup of the eggplant sauce over base of a lightly greased ovenproof dish (10-cup capacity). Top with half the pasta sheets, cutting to fit. Arrange pumpkin, then zucchini and spinach over top.

Dollop half the ricotta mixture over spinach. Then spread with remaining eggplant sauce. Top with remaining pasta sheets, cutting to fit. Spread with remaining ricotta mixture. Sprinkle with Parmesan or tasty cheese.

Cook, uncovered, in a moderate oven (180C) for about 50 minutes, or until pasta is tender and cheese golden.

Serve with a salad.

Do you ever go vegetarian for the night?

Tell me your favourite vegetarian recipes?

Or if you have beetroot recipes, please share!