Name: Vegetable Lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 - 12 people
Ingredients: 500 g / 1 lb pumpkin (, 2cm / 4/5" cubes); 2 large zucchinis (, cut into 2cm / 4/5" chunks); 2 onions (any type) (, cut into wedges); 2 tbsp olive oil; 1 garlic clove (, minced); Salt and pepper; 250 g / 8 oz frozen chopped spinach (, thawed); 500 g / 1 lb ricotta ((Note 2)); 1/2 cup / 50 g grated parmesan ((or 3/4 cup shredded cheese)); 1 egg; 1 garlic clove (, minced); 1/8 tsp grated nutmeg, optional (fresh or powder); 1/2 tsp each Salt and pepper; 1 tbsp olive oil; 1 garlic clove; 1 small onion (, finely chopped (any, I use brown)); 700 g / 24 oz tomato passata ((Note 3)); 400 g / 14 oz crushed tomato; 1/2 cup / 125 ml water; 3/4 tsp each dried thyme and oregano ((or basil, parsley)); 1/2 tsp dried chilli flakes ((can omit / adjust to taste)); Salt and pepper; 330g / 11 oz jar roasted red pepper strips, drained ((Note 4)); 375 g / 13 oz fresh lasagne sheets ((Note 5)); 300 g / 3 cups shredded mozzarella ((or MORE!))