I'm not going to lie, this was a very labour intensive meal to make! It was a bit of a kitchen experiment, I had no recipe, just a fridge full of vegetables and some beautiful fresh pasta sheets handmade by the bf to use up. Here is a breakdown of what I put in each layer:
First in the dish was a blend of steamed broccoli and cauliflower, mashed with spring onions, shredded basil and spinach, folded through ricotta cheese with a sprinkling of parmesan. Top with pasta sheets.
Then a thin layer of roasted red capsicum and sun dried tomatoes which I processed into a chunky paste with tomato passata and some balsamic vinegar. More pasta on top.
Next came a layer of sauteed portobello and swiss brown mushrooms with garlic and parsley and a splash of balsamic vinegar. I also added some slices of roasted beetroot here.
After another layer of pasta, it was time for the colourful roasted pumpkin and corn combination which also contained roasted shallots and garlic cloves.
More pasta, followed by another helping of the ricotta blend topped with a thick lashing of the capsicum and tomato sauce made up the top of the lasagne.
The finishing touch was a sprinkling of grated mozzarella and parmesan, then into the oven for half an hour and finally feast!