Roasted Vegetable Lasagne
This lasagne is easy to make and meat-free, with alternating layers of complementary, contrasting flavours: smashed tomato sauce, lemon and herb scented zucchini, cinnamon roasted sweet potato and creamy ricotta and Parmesan-laced béchamel. I love to serve it with extra smashed tomato sauce and a generous grating of Parmesan as well as a leafy side salad with lemon olive oil dressing.
What’s great about it:
Tomatoes are a wonderful source of vitamin B6, C, K, beta-carotene, potassium and manganese. The lycopene in tomatoes has been linked to lower rates of heart disease and cancer. Capsicums are available in a range of vibrant colours, which all contain the natural painkiller capsaicin, clinically proven to be useful against arthritic pain. Capsicums are an awesome source of beta-carotene, vitamin C, B6, E and potassium. Sweet potatoes are a healthy low GI carb source that’s high in beta-carotene the precursor to vitamin A, important for eye health. It’s also rich in potassium which is necessary for muscle contraction, nerve transmission, normal blood pressure and to help regulate fluid balance in the body, making them a great recovery food after exercise.