Best Health — December 01, 2017

F16 DECEMBER | JANUARY 2018 best health besthealthmag.ca

Meatless Monday is about to

get some competition. These

three genius comfort-food

recipes from Ve g e t a r i a n An y

Day will hit the spot on any

cold winter’s night while giving

you an instant health upgrade.

ROASTED RED PEPPER AND

PUMPKIN LASAGNA

MAKES: 6 TO 8 SERVINGS

The delicious flavours of autumn converge into a nutritional

powerhouse! This vegetable-packed recipe boasts herbed spinach,

mushrooms and zesty roasted red pepper tomato sauce in a cheesy

and rich lasagna with pumpkin ricotta filling. Salivating yet?

INGREDIENTS

2 cups (500 mL) ricotta cheese

1 (398 mL/ 14 oz) can pure pumpkin purée

2 large eggs

1 tsp (5 mL) minced garlic

½ tsp (2 mL) sea salt

¼ tsp (1 mL) ground black pepper

1 tbsp (15 mL) grapeseed or vegetable oil

1 pkg (12 oz/300 g) frozen chopped spinach, thawed

and squeezed out

1 pkg (1 lb/450 g) sliced white mushrooms

1 cup (250 mL) chopped yellow onion

1½ tsp (7 mL) herbes de Provence

2 roasted red peppers, seeds and stems removed

1 cup (250 mL) tomato sauce

1 pkg (12 oz/350 g) fresh lasagna sheets or no-boil lasagna noodles

2 cups (500 mL) shredded mozzarella cheese

½ cup (125 mL) grated Parmesan cheese

2 tsp (10 mL) chopped fresh parsley (optional)

METHOD

1. Mix together ricotta cheese, pumpkin, eggs, garlic, salt and pepper in
   a medium bowl; set aside.


2. Heat a large skillet over medium-low heat. Combine oil, spinach,
   mushrooms, onion and herbes de Provence in pan, and cook until onion
   is tender, about 7 to 10 minutes. Set aside.


3. Purée roasted red peppers and tomato sauce in a blender until texture
   is smooth.


4. Preheat oven to 350°F (180°C). Assemble lasagna by placing 2 tbsp
   (25 mL) water in bottom of a 9- × 13-inch (3.5 L) baking dish. Place a
   single layer of noodles in bottom. Cut or break noodles where necessary.
   Spread half of the spinach mushroom mixture over the noodles. Spread
   half of the ricotta mixture next, then roasted red pepper sauce. Repeat
   layers once more. Top with last layer of lasagna sheets and cover with
   mozzarella and Parmesan cheeses.


5. Cover with oiled foil (the side next to the cheese) and bake for 45
   minutes. Remove foil and bake for an additional 10 minutes or until the
   cheese is bubbling and golden. Remove from the oven and let rest before
   serving. Sprinkle with chopped parsley (if using).

Use al dente or slightly under-cooked

gluten-free lasagna noodles.

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