Tomato, Ricotta, Kale & Basil Lasagne

April 6 2015
« SCROLL PHOTOS LEFT TO RIGHT »

Here my friends is my new favourite vegetarian lasagne recipe that actually came about by accident. I had a few things in the fridge I needed to use up, some fresh tomatoes, a stack of greens and some left over fresh ricotta. I initially thought of making Cannelloni, but the thought of piping mixture into tubes was a bit much, especially with the short amount of time I had. Lasagne was my next best (time efficient) option, and to my surprise resulted in this amazing pasta recipe, a new favourite in my home. The fresh tomato taste, with chili and lemon is a lovely contrast to the rich ricotta and earthy peppery greens.

Once all the ingredients are prepared, the final assembly happens quite quickly. I’ve uploaded a few assembly process photos for reference, but feel free to leave a comment below if you have any questions.

I hope you LOVE this new recipe as much as I do!

Enjoy!

 

 

 

Tomato, Ricotta, Kale & Basil Lasagna  |  Gather & Feast

Ingredients

GF, VEG
1 hr 30 mins
12
  • 1 red onion
  • 3 cloves garlic
  • Pinch of hot chilli flakes
  • Zest of 1 lemon
  • 10 medium sized ripe tomatoes
  • 3 bay leaves
  • 1 bunch basil, leaves torn
  • 600g ricotta, drained well
  • ½ cup parmesan, finely grated
  • 2 eggs
  • ½ tsp nutmeg
  • 300g mozzarella
  • 100g baby rocket
  • 100g baby spinach
  • 8-10 stalks tuscan kale (cavolo nero), finely shredded
  • 400g gluten free pasta sheets (I use 'San Remo')
  • Olive oil
  • Sea salt
  • ​Freshly cracked black pepper 

Method

  1. Pre-heat your oven to 180 degrees celcius.
  2. Finely chop the onion and garlic and sauté in a pan until soft.
  3. Whiz the tomatoes in a blender or food processor until finely chopped. I use my NutriBullet which is quick and easy!
  4. Pour the whizzed tomatoes into the pan with the onion and garlic.
  5. Then add the lemon zest, chilli flakes, bay leaves, and half of the basil.
  6. Simmer the sauce for 20-30 minutes then remove the bay leaves and discard.
  7. While the sauce is simmering, sauté the spinach, rocket and shredded kale in a pan with a little olive oil until wilted, then remove from the heat and set aside.
  8. In a medium mixing bowl add the ricotta, parmesan, eggs, nutmeg, some salt and pepper, and mix with a fork to combine.
  9. Add the wilted spinach, rocket and kale to the ricotta mixture and stir to combine.
  10. Now for the fun part! Using a large baking dish, spread some of the tomato sauce onto the bottom of the dish, add one layer of pasta sheets then spread a layer of the greens and ricotta mix, some basil leaves and another layer of pasta sheets. Repeat until all the ingredients have been used up.
  11. Place mozzarella slices and basil on top, drizzle with olive oil and sprinkle with sea salt and freshly cracked pepper.
  12. Place the baking dish into your pre-heated oven and cook for 50 minutes.
  13. Once cooked, remove from the oven and serve with a fresh garden salad. Delish!

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Peanut Butter & Dark Chocolate Granola Bars

August 4 2016
I always seem to find a random jar of mixed nuts hiding away in my pantry.
Read more

"Entertaining with Gather & Feast" - Camille Styles Feature

February 2 2015
I'm SUPER excited to share with you a little gathering I captured for the beautiful Camille Styles.
Read more

Vegan Spelt Baked Doughnuts with Raw Chocolate Glaze

June 14 2016
My dad is not usually one for liking ‘healthy’ desserts, but after trying these he couldn’t stop at one!
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. A site full of beautiful food, simple recipes, free resources and more! x  

Read more

 

FREE Recipe eBook!

Join the Gather & Feast community and don’t miss a thing! Receive my latest recipes, resources, styling tips and more delivered straight to your email inbox, and download a FREE copy of my recipe eBook “Morning, Noon & Night”.