Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, emily’s veggie lasagne. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Emily’s Veggie Lasagne is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Emily’s Veggie Lasagne is something which I have loved my whole life. They’re nice and they look fantastic.
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.
To begin with this recipe, we must first prepare a few components. You can have emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Emily’s Veggie Lasagne:
- Get 500 gram homemade Ragu or jarred passata
- Prepare 1 sweet potato, chopped into 1 cm slices
- Make ready 1/4 butternut squash, chopped into 1 cm slices
- Take 1 large red onion, finely sliced
- Make ready 4 cloves garlic, finely sliced
- Take handful mushrooms left whole
- Get 1 yellow pepper, cut into large chunks
- Make ready 1 large courgette, cut into half-moons 1 cm thick
- Take few sprigs of basil
- Get Drizzle of Olive oil or spray low calorie oil
- Prepare Sprinkling of paprika
- Make ready Sprinkling of mixed dried herbs
- Get 250 gram Ricotta Cheese
- Get 3 tbsp. heaped of quark (soft low fat cheese)
- Prepare 1 large free range egg
- Get 125 gram mozzarella ball
- Prepare dried lasagne sheets (I used 6 but you can use more depending on your dish)
- Make ready 2 large tomatoes
- Make ready 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.
Instructions 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.
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