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Ingredients - Emily’s Veggie Lasagne:
- Get 500 gram homemade Ragu or jarred passata
- Get 1 sweet potato, chopped into 1 cm slices
- Get 1/4 for butternut squash, chopped into 1 cm slices
- Give 1 large red onion, finely sliced
- Take 4 cloves of garlic, finely sliced
- Require handful of mushrooms left whole
- Need 1 yellow pepper, cut into large chunks
- Provide 1 of large courgette, cut into half-moons 1 cm thick
- Provide - few sprigs of basil
- Require - Drizzle of Olive oil or spray low calorie oil
- Require Sprinkling of paprika
- Prepare Sprinkling of mixed dried herbs
- Get 250 gram Ricotta Cheese
- Make ready 3 tbsp. heaped of quark (soft low fat cheese)
- Take 1 large free range egg
- Take 125 gram for mozzarella ball
- Prepare dried lasagne sheets (I used 6 but you can use more depending on your dish)
- Give 2 for large tomatoes
- Provide for Salt and pepper
Emily’s Veggie Lasagne how to cook:
- Pre- heat the oven to 200 degrees (US 392 DF) I had ragu in the freezer from my batch cooking early on in the month. Using a large baking tray, drizzle it with olive oil or spray oil. Put the sweet potato, butternut squash, onion, garlic, mushrooms, pepper, courgette, basil, paprika, mixed herbs and salt and pepper onto the tray, give it a good stir around. Put it into the oven for around 30 - 35 minutes until they have softened.
- Whilst the veggies are cooking mix the ricotta and quark in a large bowl with a free range egg, salt and pepper stir well. Slice the tomatoes ready for the decoration. Drain the mozzarella and tear into chunks ready for decorating. When the vegetables have softened lift out of the oven.
- Using a casserole dish, spoon on half the mixture onto the base of the dish. Then add half of the ragu mixture. Place the lasagne sheets on top of the ragu pressing down. Next repeat the same. On the final layer of the lasagne, spoon and spread on the ricotta mix. Decorate with mozzarella, basil and tomatoes and salt and pepper. Place into the oven for 40 minutes, making sure the pasta sheets have softened and the cheese is all golden and bubbling on the top.
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