This vegetable-packed Lasagna combines roasted pumpkin, eggplant and zucchini with cottage and cashew cheese and rich tomato passata for a comforting mid-week meal. The vegetables provide fibre to support gut health, while the cheeses add protein and calcium to help support healthy muscles and bones!

Serves: 6

Ingredients:

• ½ medium pumpkin, peeled and thinly sliced
• 1 large eggplant, sliced
• 2 zucchini, sliced lengthways
• 2–3 tbsp olive oil
• Salt and black pepper
• 9 lasagna sheets, dried
• 150g Nutty Bay cashew cheese (garlic)
• 1 cup cottage cheese
• 1 cup Symons Cheddar, grated
• 680g Ceres Organic Tomato Passata
• Fresh basil, to finish

Method:

1. Preheat the oven to 200°C (180°C fan-forced). Place the pumpkin, eggplant and zucchini on baking trays. Drizzle with olive oil, season with salt and pepper, and roast for 25–35 minutes, turning halfway, until soft and lightly golden.
2. Spread a thin layer of tomato passata over the base of a large baking dish. Add a layer of lasagna sheets, then roasted vegetables, then tomato sauce, and dollops or a spread of cashew cheese and cottage cheese (optional). Repeat the layers until all ingredients are used, finishing with pasta sheets, tomato sauce and cashew cheese on top and grated cheddar.
3. Cover with foil and bake at 180°C fan-forced for 30 minutes. Remove the foil, top with cheese and bake for a further 15–20 minutes until golden and bubbling.
4. Let the lasagna rest for 10–15 minutes before slicing and serving. Top with fresh basil if using.

Recipe & photographs created by @selfbycjs