🧂 Roast Veg Ingredients:
- 500g pumpkin (small cubes)
- 2 large zucchinis (small cubes)
- 2 onions (wedges)
- 1 garlic Clove
- 2 tblsp olive oil
- 1 tsp saltbush
- 1/2 teaspoon crushed Pepperberry
🧂 Sauce Ingredients:
- 1tblsp olive oil
- 3 cutsie squeezes of Ginger paste (or 2-3 Native Gingerberries / stalks / rhizomes)
- 1 small onion, diced
- 700g tomato passata
- 1 can crushed tomato
- 2 Tblsp bush tomatoes- crushed
- 1/2 cup water
- 3/4 – 1 tblsp Native Thyme
- 1/2 Tblsp Native Oregano
- 1 tsp crushed pepperberry*
- Salt to season
- 1 Sprig Creeping Saltbush (leaves only) 🍃
🧂 Warrigal Green Ingredients:
- 200g Warrigal Greens- finely chopped
- 375g ricotta
- 50g parmesan
- 1 egg
- 1 garlic Clove
- 1/8tsp nutmeg
- 1 tsp Saltbush
- 1/2 tsp crushed Pepperberry
🧂 Additional Ingredients:
- Fresh Lasagne sheets
- 1 jar roasted red pepper strips
- 300g mozzarella
🥄 Method:
- Bake vegetables at 200°c for 20-25 mins (less if you like to chew your lasagne a little 😋) turn half way
- Heat oil in medium size saucepan over medium – high heat. Add onion then Ginger and cook for 2-3 mins or until fragrant. Add passata, crushed tomato, bush tomatoes, water, herbs, pepperberry, salt and Saltbush leaves. Simmer over medium – low heat for 20 mins. Add salt if required. Remove from stove and cool for 5 mins.
- 4. Combine all Ricotta ingredients in a bowl
- Place a ladle of sauce in bottom of a 33 x 22 x 7cm baking dish.
- Fit with lasagne sheets ( we like to double layer the bottom and middle layers of the lasagne)
- Top with roast vegetables, red peppers, 2.5 cups sauce and 1/2 mozzarella.
- Cover with lasagne sheets. Spread over Warrigal green mix.
- Cover with Lasagne sheets, top with remaining sauce, sprinkle remaining cheese.
- Bake for 30 mins or until cheese is golden.
- Rest for 5 minutes- serve and enjoy! 🍃 🍽 ❤
This a mildly spiced lasagne. Adjust Pepperberries in sauce for a deeper 🔥 👅
