RECIPES | 1 Min Read

Magnesium Rich Rainbow Lasagna

This was one of the most requested recipes we have had! You were all desperate for this epic Lasagne recipe - so here it is! Full of all the magnesium-rich colourful goodness you can ask for. Great for cooking a batch and freezing for when you are short on time and want to fill your belly with healthy goodness.
Magnesium Rich Rainbow Lasagna

This was one of the most requested recipes we have had! You were all desperate for this epic Lasagne recipe - so here it is! Full of all the magnesium-rich colourful goodness you can ask for. Great for cooking a batch and freezing for when you are short on time and want to fill your belly with healthy goodness.


Serves: 8


Pumpkin layer
* 700g pumpkin, peeled and cut into cubes
* 1 tbsp each sage, rosemary, onion powder
Beetroot layer
* 1 medium beetroot, peeled and cut into cubes
* Drizzle of olive oil, as needed
Tofu 'ricotta' layer
* 1 tsp garlic powder
* 100g kale or spinach leave
* 600g firm tofu
* 15g nutritional yeast
* 1/4 cup milk of choice


Sauce
* ⅔ cup milk of choice
* 50g flour of choice
* 50g regular or vegan cheese, grated 
* 12g nutritional yeast
To assemble
* 10 pieces (250g) wholemeal lasagna sheets, uncooked
* 850g natural tomato pasta sauce 
-
METHOD:
1. Preheat oven to 180°C
2. Pumpkin layer: Add all ingredients to a baking tray and toss until combined. Bake for 20-30 mins, allow to cool, then process in a food processor until smooth. Set aside
3. Beetroot layer: (repeat as per pumpkin layer).
4. Ricotta layer: Cook kale/spinach and garlic powder in a saucepan with oil over medium heat. Cook until wilted. Add with remaining ingredients to a food processor. Process until smooth Set aside.
5. Sauce: Add all ingredients to a small pot on high heat and whisk for 5-10 minutes until a custard consistency is achieved.
6. To assemble: In a deep casserole dish, layer all the all the fillings and lasagna sheets and tomato pasta sauce as desired to create a rainbow. Bake for 30-40 minutes or until the top is golden brown. Serve immediately or keep refrigerated in an airtight container for up to 4 days.

Enjoy!

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