Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, emily’s veggie lasagne. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Lasagne is firm favourite in the Oliver household and this is my delicious, simple and nutritious recipe that will never let you down. This speedy, vegetable lasagne is full of spring and summer flavours, including asparagus, lemon, mint and peas. It's absolutely delicious and really quick.
Emily’s Veggie Lasagne is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Emily’s Veggie Lasagne is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Emily’s Veggie Lasagne:
- Take 500 gram homemade Ragu or jarred passata
- Prepare 1 sweet potato, chopped into 1 cm slices
- Take 1/4 butternut squash, chopped into 1 cm slices
- Prepare 1 large red onion, finely sliced
- Prepare 4 cloves garlic, finely sliced
- Get handful mushrooms left whole
- Get 1 yellow pepper, cut into large chunks
- Get 1 large courgette, cut into half-moons 1 cm thick
- Prepare few sprigs of basil
- Prepare Drizzle of Olive oil or spray low calorie oil
- Prepare Sprinkling of paprika
- Take Sprinkling of mixed dried herbs
- Prepare 250 gram Ricotta Cheese
- Prepare 3 tbsp. heaped of quark (soft low fat cheese)
- Prepare 1 large free range egg
- Take 125 gram mozzarella ball
- Take dried lasagne sheets (I used 6 but you can use more depending on your dish)
- Prepare 2 large tomatoes
- Prepare Salt and pepper
Jam packed with roast vegetables or pulses. Learn how to make Veggie lasagne and get the Smartpoints of the recipes. This delicious veggie lasagne is really easy to put together. The vegetables in the filling are roasted for maximum flavour. "Meaty" Vegetarian Lasagne.
Steps to make Emily’s Veggie Lasagne:
- 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.
This lasagne is for all y'all who aren't into layers of vegetables nestled in between pasta and sauce, masquerading as lasagne. This vegetable lasagne feeds a crowd, perfect for family dinners or vegetarian entertaining. Try our vegetarian lasagne recipe made with porcini mushrooms for a veggie alternative to the classic. This is a fab veggie version of that comfort food favourite lasagne - just without all the pots and pans to wash up! A delicious traditional, classic Italian lasagne.
So that is going to wrap this up with this special food emily’s veggie lasagne recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
