Beetroot and Ricotta Mix

Roasted Pumpkin Mix

Basil, Rocket & Ricotta Mix

Tomato Sugo


  1. To make the beetroot and ricotta mix, place beetroots into a pot and cover with water. Boil on the stove until tender.
  2. Remove the beetroots and allow to cool.
  3. Place into a food processor along with the feta, pecorino, oil and thyme.
  4. Blend until smooth and add salt and pepper.
  5. To make the roasted pumpkin mix, pre-heat oven to 200°c.
  6. Place the pumpkin onto a baking tray and drizzle with oil.
  7. Sprinkle sumac, sage and garlic over the pumpkin. Mix together and season with salt and pepper.
  8. Place the tray into the oven and roast for 25 minutes or until tender. Remove from oven and allow to cool.
  9. Place into a food processor, along with the tahini and blend until smooth. Season with salt and pepper.
  10. 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.
  11. Remove from food processor and stir the ricotta and Parmesan into the mixture. Season with salt and pepper.
  12. 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.
  13. Add the tinned tomatoes to the pan and crush with a wooden spoon.
  14. Add half a cup of water to the pan and cook for 3 to 4 minutes, stirring constantly on a medium to high heat.
  15. Add the basil, stir through and turn off heat. Season sauce with salt and pepper.
  16. To assemble lasagna, pre-heat oven to 180°c and brush a baking dish with butter.
  17. Spread a ¼ of the tomato sugo over base.
  18. Place a layer of the lasagna sheets into the baking dish and spread remaining tomato sugo over the top.
  19. Place a layer of sheets over the sugo and spread pumpkin mix over the top.
  20. Lay another layer of sheets and spread basil and rocket mix over the sheets and lay baby spinach over the top.
  21. Place another layer of sheets on top and spread half of the beetroot mix over the sheets.
  22. Lay final sheets on top and cover with remaining beetroot mix. Top with mozzarella and Parmesan.
  23. Bake for 20 to 30 minutes or until the lasagna is golden and cooked through.
  24. Once cooked, allow to rest for 5 minutes. Cut and serve with grated Parmesan over the top.