30 Min
very easy
4 People
Rating starstarstarstarstar
Ricotta & basil lasagne
1. Set oven to 220°C.

2. Slice spring onions and kale. Grate zucchini and carrot, keep separate.

Heat a large pan with oil over medium heat. Add spring onions, carrot, crushed garlic and oregano. Cook for 4-5 minutes, or until softened.

3. Add kale and zucchini to pan along with crushed tomatoes, 1 tin water, tomato paste, sugar and stock cube. Stir to combine, simmer for 5 minutes, or until slightly reduced. Season to taste with salt and pepper.

4. Remove pan from heat, stir through torn basil leaves and ricotta cheese.

5. To assemble, spread a thin layer of filling in a baking dish, add a layer of lasagne sheets. Repeat and finish with a layer of filling, top with sliced mozzarella cheese. Bake in oven for 15-20 minutes, or until cooked through.

6. Slice capsicum and tomatoes, tear basil. Layer on a plate. Serve lasagne with side salad.

Whisk together balsamic vinegar and olive oil for a quick side salad dressing.
1/3 bunch spring onions
1/2 bunch tuscan kale (rinsed)
1 zucchini
1 carrot
1 tbsp oil, for cooking
1 garlic clove
1 tsp dried oregano

400g crushed tomatoes
2 tbsp tomato paste
2 tsp brown sugar
1 vegetable stock cube

1/3 bunch basil, torn leaves
250g ricotta cheese

1 packet fresh lasagne sheets
1 mozzarella

1 green capsicum
2 tomatoes
1/3 bunch basil, torn leaves
salt and pepper, for seasoning