Clean Vegetable Lasagne

Whole butternut pumpkin
1/2 red capsicum
1/2 yellow capsicum
1/2 green capsicum
1 red onion
400g can of diced tomatoes
1 heaped tsp garlic
Mixed herbs
2 zucchinis
500g ricotta
1 tbls Parmesan
1/4 tsp nutmeg

Preheat oven to 175oC
Thinly slice and remove skin of pumpkin, roast until soft
Dice onion and capsicum
Place onion in saucepan on medium heat with about 1 tbls olive oil and stir until soft
Add garlic and capsicum
Once capsicum is soft, add can of tomatoes and simmer for 5 minutes (Image below before tomatoes)

Spray lasagne dish with olive oil
For the first layer, spread half of the roast pumpkin around the dish

Using a peeler slice zucchini
For the second layer, place down zucchini horizontally and then again vertically (double layer)

For the third layer, spread across half of the tomato mix

Fourth layer, lay spinach down to cover
Repeat four layers
Lay down a single layer of zucchini on top

In a mixing bowl, combine ricotta, nutmeg and Parmesan

Spread ricotta mix over last zucchini layer and sprinkle with extra Parmesan and mixed herbs

Bake in oven until brown on top (roughly 30 minutes)

Here’s a simplified layout of the layers, because with all of those instructions it seems more difficult than it is.

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