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Want to try. more. by Visionarycook. A wonderful lasagne dish from a friend. Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne.
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Ingredients requirements of Emily’s Veggie Lasagne:
- Give 500 gram of homemade Ragu or jarred passata
- Get 1 - sweet potato, chopped into 1 cm slices
- Get 1/4 - butternut squash, chopped into 1 cm slices
- Get 1 large red onion, finely sliced
- Prepare 4 cloves for garlic, finely sliced
- Provide handful for mushrooms left whole
- You need 1 for yellow pepper, cut into large chunks
- Provide 1 for large courgette, cut into half-moons 1 cm thick
- Give of few sprigs of basil
- Provide Drizzle of Olive oil or spray low calorie oil
- Take of Sprinkling of paprika
- Get - Sprinkling of mixed dried herbs
- Prepare 250 gram Ricotta Cheese
- You need 3 tbsp. for heaped of quark (soft low fat cheese)
- Make ready 1 of large free range egg
- Require 125 gram - mozzarella ball
- You need of dried lasagne sheets (I used 6 but you can use more depending on your dish)
- Make ready 2 for large tomatoes
- Need of Salt and pepper
This veggie lasagne takes on the classic with the aid of veggie mince! Veggie mince, much like tofu, needs flavouring. So we've used warm baharat spice mix, Henderson's relish, stock. A delicious vegetarian lasagne is always a good recipe to have in your repertoire.
Emily’s Veggie Lasagne instructions:
- 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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