Beetroot Pumpkin Kale Rainbow Lasagne

This beautiful and healthy lasagne used to be on the Whole Bowl menu - we are sharing the recipe so you can make it yourself at home!

Ingredients

1 onion
3 garlic cloves
2 teaspoons oregano
extra virgin olive oil
700g passata

1.5kg raw beetroot
3 garlic cloves
1 teaspoon dried Italian herbs
extra virgin olive oil
salt & pepper
150 g feta

1.5kg pumpkin
3 garlic cloves
½ teaspoon ground nutmeg
extra virgin olive oil
salt & pepper
1 tin of cannellini beans
1 tablespoon tahini

½ bunch kale
500g fresh ricotta
150g nutritional yeast
salt & pepper

300g mozzarella
lasagne sheets

Method

1. Peel, chop and roast beetroot with herbs,
garlic, oil, salt, pepper
2. Peel, chop and roast pumpkin with nutmeg, garlic, oil, salt, pepper
3. Chop and steam kale, mix with ricotta and nutritional yeast, season with salt and pepper
4. Chop and saute onion and garlic with olive oil and oregano, add passata, simmer for 10 minutes
5. blend beetroot, crumble and stir through feta
6. blend beans and tahini with pumpkin
7. Layers:
- a little tomato sauce on bottom of tray,
add lasagne sheets
- add ricotta kale mix, lasagne sheets,
tomato sauce
- add beetroot feta mix, lasagne sheets,
tomato sauce
- add pumpkin mix, lasagne sheets,
tomato sauce
- sprinkle mozzarella and drizzle of hot water
8. bake as per lasagne sheet instructions
9. let sit for a few minutes before slicing/serving