My husband has a tomato paste sensitivity, every time he eats something with tomato paste in it, he would have a sore and burning feeling on his tongue. Strangely, he’s not reacting to fresh tomato, tomato sauce, or sundried tomato.  Therefore, I tried to find a good lasagna recipe that has no tomato paste in the recipe. This tomato-less lasagna recipe is taken from vegie food cookbook, with a little changes. The original recipe was actually a free-form lasagna, meaning that you assemble the lasagna individually, I decided to bake it in the a baking dish, and I also add grated mozzarella cheese on top. Next time, I will mashed the pumpkin, and place it on the upper layer, cause what happened was, when I tried to slice and transfer a piece, it just disintegrate, which is not pretty, but still yummy though. I will not skimp on the mozzarella cheese either to glue the layers properly. I had the lasagna with some baked kipfler potato wedges, and broad beans salad with some ricotta, olive oil, and lemon juice dressing (oh my God,  peeling the broad beans shell was such a ‘fun’ chore!). The lasagna was alright, I will definitely perfecting it in the future. I’m still in search of a perfect vegie lasagna recipe, if anyone has one, please share.. ;). By the way, this is the recipe..

ingredients :

  • 4 fresh lasagna sheets
  • 1 package frozen chopped spinach
  • 350 g pumpkin, diced
  • 500 g / 2 cups ricotta cheese
  • 1 1/2 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste

place pumpkin in baking dish, drizzle with olive oli and bake for 20 min in the oven or until tender

defrost the spinach in the microwave, and squeeze excess water

mix in ricotta and parmesan cheese to the spinach, season with salt and pepper

boil about 4 cups of water in a big pot

oil a baking dish

cook 1 lasagna sheets in boiling water for a few seconds until tender (don’t overcook, or the lasagna will rip, and that’s really annoying..!)

place in baking dish, spread with spinach mixture, sprinkle with grated mozzarella cheese

cook another sheet of lasagna, and put no top of spinach

arrange the baked pumpkin on top of it, and add some more grated mozzarella

repeat with another sheet of lasagna, and top with the spinach mix, mozzarella, and the last sheet.

sprinkle with the remaining of grated cheese, or add some more mozzarella cheese to cover all surface.

bake for 15 minutes or until the cheese is bubbling and browning a little bit.

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