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To make the beetroot and ricotta mix, place beetroots into a pot and cover with water. Boil on the stove until tender.
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Remove the beetroots and allow to cool.
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Place into a food processor along with the feta, pecorino, oil and thyme.
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Blend until smooth and add salt and pepper.
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To make the roasted pumpkin mix, pre-heat oven to 200°c.
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Place the pumpkin onto a baking tray and drizzle with oil.
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Sprinkle sumac, sage and garlic over the pumpkin. Mix together and season with salt and pepper.
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Place the tray into the oven and roast for 25 minutes or until tender. Remove from oven and allow to cool.
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Place into a food processor, along with the tahini and blend until smooth. Season with salt and pepper.
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To make the basil, rocket and ricotta mix, place the basil, rocket and garlic into a food processor and add enough oil to blend until smooth.
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Remove from food processor and stir the ricotta and Parmesan into the mixture. Season with salt and pepper.
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To make the tomato sugo, in a pan on medium heat, add the oil and garlic. Cook for 2 minutes until the garlic is just colouring.
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Add the tinned tomatoes to the pan and crush with a wooden spoon.
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Add half a cup of water to the pan and cook for 3 to 4 minutes, stirring constantly on a medium to high heat.
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Add the basil, stir through and turn off heat. Season sauce with salt and pepper.
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To assemble lasagna, pre-heat oven to 180°c and brush a baking dish with butter.
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Spread a ¼ of the tomato sugo over base.
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Place a layer of the lasagna sheets into the baking dish and spread remaining tomato sugo over the top.
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Place a layer of sheets over the sugo and spread pumpkin mix over the top.
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Lay another layer of sheets and spread basil and rocket mix over the sheets and lay baby spinach over the top.
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Place another layer of sheets on top and spread half of the beetroot mix over the sheets.
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Lay final sheets on top and cover with remaining beetroot mix. Top with mozzarella and Parmesan.
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Bake for 20 to 30 minutes or until the lasagna is golden and cooked through.
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Once cooked, allow to rest for 5 minutes. Cut and serve with grated Parmesan over the top.