Since I have been gluten free I have been yearning for a pasta dish but haven’t been tempted to stray, until now. I bought a large bag a red capsicums that were on super special and found myself creating a recipe to suit the vegetables that I have lots of. The roasted capsicums were super delicious and found myself eating the whole tray and had to go out and buy more!!
I love this photograph (above) where I had carefully dolloped the ricotta around the dish, so I could take the perfect photograph. I had to laugh to myself as soon as I took this lovely photograph I had to smear it all over the vegetables but it didn’t look that pretty at all….its all about the styling !
Here is the recipe……………
1-2 sweet potatoes
2-3 red capsicums
1 large eggplant
375g smooth ricotta
handful of grated cheese,tasty or mozzarella
Turn the oven on to 160 to heat, slice your eggplant with a knife and brush with your choice of oil, I used coconut oil. Put in the oven till roasted,remove. Cut the capsicum in half and drizzle with a little coconut oil and put in oven till roasted and remove. I sliced all the vegetables using my mandolin ( vegetable slicer) so that they were lovely and fine. Ready to put all ingredients together.
1 tin of tomatoes ( or fresh tomatoes if you have plenty )
3 cloves garlic
1 handful of fresh basil
1 capsicum (fresh)
2 teaspoons Celtic sea salt
2 drops rosemary essential oil
2 drops thyme essential oil
2 drops basil essential oil
Method for Sauce
Put all of the ingredients into a blender and blend until smooth.
Putting it all together
Get the largest dish you have,start by pouring in a third of the sauce over the bottom of the dish. Start layering the vegetables,i started with the sweet potato and potato,then zucchini and eggplant. Then the cauliflower and I tore up the roasted capsicum and dotted around half the amount of ricotta and a sprinkle of the cheese. Then a third of the sauce and repeat with the rest of the vegetables . Finishing with the remaining ricotta and the last of the tomato sauce and finishing with the last of the grated cheese.
Place on the bottom shelf of the oven as it will need slow cooking, between1 1/2 to 2 hours depending on your oven.
The amount of vegetables in this dish will feed about 8- 10 people, I love making this dish and freezing portions so there is some in the freezer for a rainy day. In case you haven’t noticed yet I am very passionate about using organic essential oils in my food. The oils that I am using are 50-70 times more potent than a natural herb. They are 100% organic and have therapeutic properties that can benefit your health issues. If you would like to know which essential oils are use that are safe for internal use you can visit my website here
I decided to cook my lasagne mid morning so that I could leave it sitting for a few hours so that it would set…you know how a curry or pasta dish always tastes better the next day?
I am thinking about making a vegan version of this…let me know what you think?