There is absolutely no doubt in the world that the dish of the season is a wholesome, cheesy tray of lasagne. Lucky for you, we've been gifted Secolo Dining's recipe for an all-new veggie lasagne and that means you could be mastering this layered comfort food sooner rather than later.
Packed with buffalo mozzarella, ricotta, pumpkin, and roasted beetroot, this veggie lasagne is a god among mere mortals, not to mention the next-day leftovers are better than you could ever imagine.
Here’s how to make Secolo Dining’s new veggie lasagne at home.
Ingredients For Veggie Lasagne
Lasagne
- 25-30 fresh lasagne sheets
- 150g buffalo mozzarella (torn)
- 100g grated parmesan cheese
- ¼ - ½ cup hot water
Roasted Beet & Ricotta Mix
- 1.5kg beetroots, peeled and chopped into 2 - 3cm thick pieces
- 4 - 5 garlic cloves
- 1 pinch flaked sea salt
- 1 tbs thyme leaves
- 150g ricotta
Pumpkin Mix
- 1.5kg jap pumpkin, peeled, and chopped into 2 - 3cm thick pieces
- ½ tsp ground nutmeg
- ¼ tsp chilli flakes
- 4 - 5 garlic cloves
- 1 pinch flaked sea salt
- Drizzle of extra virgin olive oil
- 1 tsp peanut butter
Spinach & Ricotta Mix
- 500g fresh baby spinach
- 500g fresh ricotta
- 50g parmesan
- 1 pinch chilli flakes
- 1 pinch flaked sea salt
Tomato Sauce
- 680g tomato passata
- 1 brown onion, finely chopped
- 3 garlic cloves
- 1 pinch chilli flakes
- ¼ tsp flaked sea salt
- 1 tbs thyme leaves
- 2 bay leaves
- 1 ½ cups hot water
Sautéed Enoki
- 350g enoki, 350g Swiss brown, mixed with a pinch of chilli flakes
- 2 tbs thyme leaves
- 1 pinch flaked sea salt
- Extra virgin olive oil
Method For Veggie Lasagne
Roasted Pumpkin Mix
Step 1
Let’s start with the roasted pumpkin mix. Place pumpkin on a baking tray lined with baking paper and drizzle with extra virgin olive oil, garlic, sea salt, nutmeg, and chilli.
Step 2
Bake in the oven at 190 - 200 degrees for roughly 35 minutes.
Step 3
Remove the tray from the oven and let it cool slightly before blending the pumpkin and peanut butter in a food processor until smooth. Transfer to a bowl and set aside while preparing the roasted Beet and ricotta mix.
Roasted Beet And Ricotta Mix
Step 1
Repeat steps one to three but this time with the beetroot (place on a baking tray, drizzle with oil and spices, bake at 190 - 200 degrees for 35 minutes, remove from oven and let it cool, blend in a processor, transfer to a bowl, add ricotta and set aside).
Step 2
Start preparing the tomato passata mix by sautéing the onion, garlic and chilli flakes with a little extra virgin olive oil in a medium saucepan until soft.
Step 3
Add the passata, thyme leaves, bay leaves, flaked sea salt and hot water—let it simmer for 15 - 20mins.
Spinach And Ricotta
Step 1
For the spinach and ricotta filling, sauté the spinach in a large pan with the chilli flakes, sea salt and a small drizzle of extra virgin olive oil. Remove the spinach from the heat and let it cool down.
Step 2
Stir through the ricotta and parmesan and set aside.
Enoki
Step 1
Next prepare the Swiss brown mushrooms and enoki by sautéing them in a large pan with the thyme, sea salt and a little bit of extra virgin olive oil until they’re soft and brown.
Lasagne
Step 1
Partially cook the lasagne sheets in a large pot of boiling water for 3 - 4 minutes. Then remove from the water and drizzle them with a bit of olive oil.
Step 2
The next steps will need to be done quite quickly so that the lasagne sheets don’t stick. Get a deep and large lasagne dish.
Step 3
Add a few big spoonfuls of the tomato passata mix to the bottom and add a layer of lasagne sheets.
Step 4
Use half of the spinach and ricotta mix to make another layer, then add lasagne sheets again.
Step 5
Add the rest of the tomato mix for the next layer and add lasagne sheets.
Step 6
Now add the pumpkin mix and smooth over, and add lasagne sheets.
Step 7
Add the remaining spinach and ricotta mix before adding another layer of lasagne sheets.
Step 8
Add the Swiss brown and enoki mix and top with a layer of lasagne sheets.
Step 9
Add ¾ of the beetroot mix, add the top layer of lasagne sheets then add the last bit of beet mix on top and smooth it over.
Step 10
Top everything with torn mozzarella, grated parmesan, thyme leaves and sea salt.
Step 11
We recommend you pour a bit of hot water into each corner of the dish which will help keep the moisture in the lasagne.
Step 12
Bake everything at 180 degrees for 35 - 40 minutes.
Wash everything down with The Winery's iconic mulled wine recipe.
Image credit: Secolo Dining