Friday, 22 October 2010

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


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


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!


  1. Claire MarieOctober 22, 2010

    I will be making this soon. I love veggie lasagna and this looks divine!

  2. Thea SmithOctober 22, 2010

    That sounds yummo! But it looks like too much effort to me :(
    I do not enjoy cooking so I do quick and easy things. I bought some lasagne sheets months ago...still haven't used them.
    We have just decided to go meat-free a couple of nights a week, too.
    Last week I did bean burritos and lentil pasta bake....we both loved them! :)

  3. Catherine FleayOctober 22, 2010

    We grow beetroot too and one of the simplest yummy things we tried was to wash, peel and top and tail the beetroot. Put it in the centre of a square of metal foil, salt and pepper and a dash of olive oil. Pull up the corners to make a little parcel that is pretty airtight and put it in the oven or on the bbq.

    Another is to cut the beetroot into wedges (after peeled etc), chuck in a roasting tray and add salt, pepper, olive oil and balsamic vinegar - roast! Yum yum too!

    Gotta love fresh provisions from your garden hey!

  4. bronnie@dizzydaisy.comOctober 22, 2010

    OMG! Where was this recipe when my Dad sent my home with some home-grown beetroot freshly dug from his garden? I ended up grating it and putting it in salad, but still - very messy and kind of felt like a waste. I'll know what to do next time...

  5. I'm a vegetarian and will be posting recipes each Sunday on my blog. I've been experimenting since trying to lose weight and really like a few of my creations. :) Right now I'm into baked tofu - use firm tofu, drain the excess water, cut into cubes, toss with your favorite seasonings, then bake at 400F until browned on both sides. You can also stir fry it.

    This veggie lasagna sounds yummy! (except for the beetroot, just have never had a taste for it.)

  6. If only I could eat tomato. That sounds superb. I miss Lasagna ... I discovered a vegetarian soup yesterday. As I lay in my sick bed I turned on a cooking show to find a curry root vegetable soup. It looks fantastic and is finished off with yogurt and coriander. Must go on line and print it off ...

    No beetroot recipes unfortunately. Good for your liver ...


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