Five-veg Lasagne with Pesto
SERVES 8 PREP 30 MINUTES (PLUS STANDING) COOK 1 HOUR 20 MINUTES
1 tablespoon extra virgin olive oil 750g turkey mince 1 large brown onion, chopped 4 garlic cloves, crushed 1½ cups tomato passata 600g butternut pumpkin, peeled, thinly sliced Olive oil spray 350g head broccoli 250g packet frozen chopped spinach, thawed 750g reduced-fat fresh ricotta, crumbled 2 teaspoons fennel seeds 4 dried wholemeal lasagne sheets 2 large zucchini, peeled into ribbons Mixed salad leaves, to serve Lemon Basil Pesto 1 bunch fresh basil, leaves picked ¹⁄³ cup chopped walnuts 2 garlic cloves, chopped ¼ cup grated parmesan 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice, plus wedges, to serve
1 Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 24cm x 36cm baking dish. 2 Make Lemon Basil Pesto Place basil, walnuts, garlic, parmesan, oil and lemon juice in a food processor with 2 tablespoons water. Process until smooth. 3 Heat oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add onion and garlic. Cook, stirring, for 3 minutes or until onion softens. Add passata. Bring to the boil. Remove from heat. Stir in 1½ tablespoons pesto. 4 Heat a chargrill over high heat. Spray pumpkin with oil. Cook pumpkin, in batches, for 2 to 3 minutes each side or until just charred. 5 Meanwhile, cut half the broccoli into small florets and reserve. Roughly chop remaining broccoli. Combine spinach, ricotta and fennel seeds in a bowl. Season with salt and pepper. 6 Place two lasagne sheets in base of prepared dish, trimming to fit. Top with half the spinach mixture, turkey mixture, pumpkin, chopped broccoli and zucchini. Dollop with half the remaining pesto. Repeat layers with remaining lasagne sheets, spinach mixture, turkey mixture, pumpkin and chopped broccoli, finishing with zucchini ribbons. 7 Cover with greased foil. Bake for 45 minutes. Remove foil. Top with reserved broccoli. Spray with oil. Bake for 15 minutes or until pasta and vegetables are tender. Stand for 10 minutes. Drizzle with remaining pesto. Serve with salad leaves. NUTRITION: (per serve) 2115kj; 24.8g fat; 6.3g sat fat; 37.3g protein; 26.8g carbs; 9.4g fibre; 64mg chol; 353mg sodium.