INGREDIENTS

• 2 tbsp extra virgin olive oil

• 1 brown onion, finely chopped 

• 2 cloves garlic, finely chopped

• 400g can organic chickpeas, drained and rinsed

• 3 tbsp aged good quality balsamic vinegar

• 2 tbsp tomato paste 

• 1L tomato passata 

• 1 tbsp oregano, finely chopped

• 1 tbsp thyme leaves

• 1 tbsp basil, finely chopped

• 500g smooth ricotta cheese

• 100g parmesan cheese

• 200g mozzarella cheese

• 1/2 large bunch silverbeet, finely chopped

• 50g baby spinach, finely chopped

• 500g butternut pumpkin, peeled and finely sliced

• 300g fresh gluten free lasagne sheets or preferred

• Salt and pepper

METHOD

Preheat oven to 180°C. 

Heat oil in a large frypan over medium heat. Sauté onion and garlic until translucent. Add chickpeas and cook for 2-3 minutes. Add balsamic vinegar and tomato paste and cook for a further 2 minutes. Add passata. Bring to a simmer. Cook until mixture has reduced slightly. Stir through herbs and  season to taste with salt and pepper. 

In a large bowl mix together ricotta, parmesan and half the mozzarella. Season to taste with salt and pepper.

To construct lasagne, spread a small amount of tomato chickpea sauce over the base of a deep baking dish. Cut lasagne sheet to fit and place over sauce. Spread a portion of the cheese mixture over pasta sheet. Top with a layer of pumpkin. Sprinkle with silverbeet and spinach. Add another layer of pasta.  Repeat process layering tomato chickpea sauce, pasta, cheese, pumpkin, silverbeet spinach until dish is full. Sprinkle completed lasagne with remaining mozzarella cheese.

Place in preheated oven for 45 minutes or until golden brown and cooked through.