Epic Vegetable Lasagne
This Veggie Lasagne is loaded with a delicious vegetable pasta sauce, a smooth and creamy spinach ricotta layer and copious amounts of cheese!
Epic Vegetable Lasagne | Serves 8
FULL RECIPE POST:
INGREDIENTS
Spinach Ricotta:
3x 9oz/250g tubs of Ricotta
1x 9oz/250g tub of Mascarpone
10.5oz / 300g Frozen Spinach, thawed (weighed whilst frozen - see notes)
1 cup / 80g freshly grated Parmesan
1 Egg
1/2 tsp Salt
1/4 tsp Black Pepper
1/8 tsp Ground Nutmeg
Veggie Sauce:
4 cups / 1kg Tomato Passata (pureed/strained tomatoes in US)
4 cups finely diced Veggies, here I used mushrooms, red pepper, courgette/zucchini & aubergine/eggplant (see notes)
2 ribs of Celery, finely diced
2 small/medium Carrots, finely diced
1 large White Onion, finely diced
3 cloves of Garlic, finely diced
1 small bunch of Fresh Basil, finely diced
2 tsp Dried Oregano
1/2 tsp EACH Salt, Sugar, Chilli Flakes, or to taste
1/4 tsp Black Pepper
Olive Oil, as needed
Lasagne:
12oz / 350g Fresh Lasagne Sheets (see notes)
3 cups / 300g Mozzarella, shredded
1/2 cup / 40g freshly grated Parmesan
METHOD
Veggies: Add a drizzle of oil to a large pot over medium heat and add mushrooms, courgette/zucchini, aubergine/eggplant and red pepper. Fry until soft right through and starting to char, then remove to a side bowl. Add a drizzle more oil then add carrot, celery, onion and garlic. Continue frying until they soften/begin to brown then add back in your fried veggies and mix everything together.
Veggie Sauce: Pour in tomato passata, swill out the jar/cartons with 1 cup/250ml water and pour that in too. Add basil and oregano, then add sugar, salt, chilli flakes and pepper (all to taste). Allow the sauce to simmer on low for around 20-25mins, or until it turns nice and thick. If it's too watery just continue simmering for another 5 or so mins (see video for ideal texture).
Spinach Ricotta: Meanwhile in a large mixing bowl add ricotta, mascarpone, egg, parmesan, salt, pepper and nutmeg. Combine with a hand mixer until smooth, then fold in thawed spinach with a spatula until evenly incorporated.
Lasagne: In an 8x12 baking dish (or similar size) add a couple of spoonfuls of veggie sauce to the base of the dish. This is so the pasta doesn't stick to the bottom. From there your layers will go as follows: Pasta Sheets, Veggie Sauce, Spinach Ricotta, Mozzarella. The last layer will be Pasta sheets, then Spinach Ricotta, then Mozzarella and Parmesan to top. That's 4 layers of pasta, 4 layers of Veggie Sauce (including very bottom layer), 4 layers of Spinach Ricotta and 4 layers of Mozzarella.
Bake & Serve: Pop in the oven at 350F/180C for 30-40mins or until crispy and deep golden on top. Allow to rest for 10mins before serving (this is important or it will be too liquidy). Serve up and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Veg Lasagna Recipe | Valentine's Day Special | Chef Sanjyot Keer #LoveMadeEdible #MorphyRichards
I gave Payal a Valentine’s Day surprise. Check out the video to see what my surprise was and what was her reaction.
P.S. I love to cook for my wife & it was so much fun to plan this surprise for her. Happy Valentine’s Day!
Full written recipe of Veg Lasagna
For red sauce
Ingredients:
• Oil 2 tbsp
• Garlic 5-6 cloves (sliced)
• Onions 1 medium size (chopped)
• Kashmiri red chilli powder 1 tbsp
• Tomatoes puree 2 cups
• Sugar a pinch
• Tomato ketchup 1 tbsp
• Oregano 1 tsp
• Red chilli flakes 1 tbsp
• Salt to taste
• A pinch of black pepper
Methods:
• Set a sauce pan on low heat, add oil, garlic and onions, cook until onions are translucent.
• Add Kashmiri red chilli powder and cook briefly on low flame for 10-15 seconds.
• Now, add the tomato purée and the remaining ingredients, stir well and cook on medium high heat, cover and cook for 10-15 minutes.
• Homemade red sauce is ready, keep it aside to be used later In the lasagna.
For white sauce
Ingredients:
• Butter 30 gm
• Refined flour 30 gm
• Milk 400 ml
• Salt to taste
• A pinch of black pepper powder
• Oregano ½ tsp
• Nutmeg powder a pinch
• Processed Cheese 50 gm
Methods:
• Set a pan on medium low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or changing the colour to brown, keep it light brown.
• Further add, milk in 3 batches and make sure to whisk well while adding milk to make a lump free sauce.
• Further add salt to taste, a pinch of black pepper powder, oregano and nutmeg powder, stir well.
• Now add processed cheese and stir well until the cheese melts. The white sauce is ready.
For stir fried veggies
Ingredients:
• Oil 1 tsp
• Garlic chopped 2 tbsp
• Ginger 1 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• Veggies:
• Carrot 1/3rd cup
• Mushroom 1/3rd cup
• Yellow Zucchini 1/3rd cup
• Green Zucchini 1/3rd cup
• Sweet Corn kernels 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Red bell pepper 1/3rd cup
• Green bell pepper 1/3rd cup
• Broccoli 1/3rd cup (blanched)
• Salt & black pepper to taste
• Sugar a pinch
• Oregano 1 tsp
• Red Chilli flakes 1 tsp
Methods:
• Set a wok on medium high heat, add olive oil, garlic, ginger and green chillies, cook for 1-2 minutes.
• Further, add carrots and mushroom and cook for 1-2 minutes on high heat.
• Further add the remaining veggies and cook them for 1-2 minutes on high heat.
• Add salt & black pepper powder to taste, oregano, chilli flakes, toss and cook for 1-2 minutes, stir-fried veggies are ready, keep aside to be used later.
To make lasagna sheets
Ingredients:
• Refined Flour 400 gm
• Salt ½ tsp
• Water 210-220 ml
For boiling
• Water
• Salt to taste
•. Oil 1 tbsp
Methods:
•In a bowl, add refined flour, salt to taste, mix well and add water gradually, combine the water and flour well.
• Transfer the dough over the kitchen platform, sprinkle some dry flour and knead the dough well by stretching it until the dough is smooth, cover it with a damp cloth and rest the dough for 15-30 minutes.
• After the rest, knead the dough once again and divide the dough in 2-3 equal dough balls, dust with dry flour and flatten it with hands, further roll the dough with the help of a rolling pin, in a very thin sheet, make sure to dust dry flour every time you roll to avoid the dough from sticking or overlapping.
• Remember the dough is stiff in texture so it will require efforts to roll a thin sheet, if you have a pasta rolling machine you can use that too. To check whether your sheet is thin enough, put your hands beneath the sheet, if hands are visible your good to cut them.
• As you roll it in thin sheet, trim the edges and further cut them in rectangular sheets
• You can alter the size of the sheets as per your baking dish size.
• Set water for boiling, add salt to taste and oil, boil the lasagna sheets for 5-6 minutes. Strain the lasagna sheets and they are ready to use for baking lasagna.
For assembly
Ingredients:
• Lasagna sheets
• White sauce
• Red sauce
• Stir fried veggies
• Cheese
Methods:
• Spread little red sauce in a microwave safe bowl, add a lasagna sheet, further spread red sauce pasta and stir-fried veggies, spread a layer of white sauce and grate some cheese, layer it with lasagna sheets, repeat the layering process until there are seven layers formed. Or until it reaches your rim your baking dish.
• Do the final layering, by adding good amount of mozzarella or processed cheese.
• Preheat the oven and bake in convection + grill mode at 200 for 20 minutes or until the cheese browns.
• Lasagna is ready, cut in square and serve immediately with some garlic breads.
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Spinach, Ricotta and Mushroom Lasagne
Turn this family favourite lasagne idea into an impressive dinner recipe with spinach, ricotta and mushrooms.
Make your own cookbooks, add this recipe and more at myfoodbook.com.au
Get the recipe:
Recipe by: Australian Mushrooms
Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer
Full written recipe for Veg lasagna
For red sauce:
Ingredients:
· Olive oil 2 tbsp
· Onion 1 nos. medium sized (chopped)
· Garlic 1 tbsp (chopped)
· Kashmiri red chilli powder 1 tsp
· Tomato puree 2 cups (fresh0
· Tomato puree 200gm (market bought )
· Salt to taste
· Chilli flakes 1 tbsp
· Oregano 1 tsp
· Sugar 1 pinch
· Black pepper 1 pinch
· Basil leaves 10-12 leaves
Method:
· Set a pan on high heat & add the olive oil & let it heat nicely.
· Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
· Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
· Further add the basil leaves by tearing then with your hands & stir well.
· Your red sauce is ready.
For white sauce:
Ingredients:
· Butter 30gm
· Refined flour 30gm
· Milk 400gm
· Salt to taste
· Nutmeg 1 pinch
Method:
· Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
· Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
· Now add salt to taste & nutmeg, stir well.
· Your white sauce is ready.
Sauteed veggies:
Ingredients:
· Olive oil 2 tbsp
· Garlic 1 tbsp
· Carrot 1/3 cup (diced)
· Zucchini 1/3 cup (diced)
· Mushroom 1/3 cup (chopped)
· Yellow bell pepper ¼ cup (diced)
· Green bell pepper ¼ cup (diced)
· Red bell pepper ¼ cup (diced)
· Corn kernels ¼ cup
· Broccoli ¼ cup (blanched)
· Sugar 1 pinch
· Oregano 1 tsp
· Chilli flakes 1 tsp
· Salt to taste
· Black pepper 1 pinch
Method:
· Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
· Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
· Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
· Your sauteed veggies are ready.
For lasagna sheets:
Ingredients:
· Refined flour 200gm
· Salt 1/4 tsp
· Water 100-110 ml
Method:
· In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
· Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
· After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
· Once the dough has rested divide it into 4 equal parts & form them into roundels.
· Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
· Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
· Your lasagna sheets are ready.
To make the makeshift oven:
· Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
Layering & baking of lasagna:
· Red sauce (very thin layer)
· Lasagna sheets
· Red sauce
· Sauteed veggies
· White sauce
· Mozzarella cheese
· Parmesan cheese
· Lasagna sheets
· Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
· Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)
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Delicious Spinach Ricotta Lasagne Recipe
Switch things up with this beautiful twist on a traditional recipe! This ricotta and spinach version will breathe fresh life into your love for lasagne ????
Ingredients:
8 sheets Barilla® oven-ready Lasagne
2 tablespoons extra virgin olive oil
3 tablespoons butter
3 tablespoons flour
1 cup onion diced
50g packages of frozen spinach thawed (or substitute with fresh)
400g ricotta cheese
3 cups milk gently warmed
1 cup Parmigiano-Reggiano cheese grated and divided
Salt and black pepper to taste
Method:
1. Preheat the oven to 180 C.
2. Sweat the onion in olive oil over moderate heat for 4-5 minutes in a large skillet. Add spinach and season with salt and pepper; sauté for 5 minutes. Remove from heat to cool down
3. Combine ricotta, spinach, and ¾ cup Parmigiano cheese in a bowl, season it with salt and pepper to make the ricotta mixture.
4. Prepare the béchamel sauce in a sauce pan by melting butter and adding flour. Cook for 2-3 minutes. Add warm milk and bring to a simmer, whisk well so there are no clumps. Season with salt and pepper. When the sauce comes up to a simmer cook for an additional 5 minutes.
5. Build the lasagne by sprinkling the oven tray with béchamel, Top with 4 lasagne sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese. Continue the same procedure for 3 more layers.
6. For the top layer spread the remaining béchamel and ricotta mixture, sprinkle with Parmigiano cheese; bake for 20 minutes or until golden brown and bubbly on top
7. Rest for 10 minutes and serve.
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Spinach & Ricotta Lasagna #easyrecipes
SPINACH & RICOTTA LASAGNE @drchintalskitchen
This is my lazy easy lasagne that I make with storecupboard/freezer basic ingredients I always have on hand. My top tip is to make double of this and freeze one lasagne after baking for another day.
Also - if like me you got caught out as your usual 1kg bag of frozen spinach is now actually only 750gms ???? then you might have one less layer!
Hope you have a great week ahead!
Chintal x
Recipe: (Serves 8-10)
1kg frozen spinach - defrosted
250gms Ricotta
100gms parmesan/veggie alternative - grated
1 tsp ground nutmeg
100gms breadcrumbs
400gms jar passata with garlic & basil if possible
100gms Cheese
5 tablespoons plain flour
300 mls Milk
Salt & pepper
1 tsp dried mixed herbs
250gms lasagne sheets
1️⃣ Make a easy white sauce by whisking the flour & milk together and slowly bringing it to the boil. Keep whisking constantly, it will thicken. Not traditional bechamel but an easy option ???? Set aside
2️⃣ Next mix your spinach, ricotta, nutmeg, breadcrumbs, parmesan, salt & pepper in a bowl & mix well
3️⃣ Layer up your spinach mix with lasagne sheets.
4️⃣ Add layer of passata, then lasagne sheets
5️⃣ Final layer white sauce & sprinkle with cheese and mixed herbs
6️⃣ Bake in oven at 180C for about 35-40 minutes until the cheese is nice and bubbly
If you are turning the oven on see my
stories for what else to stick in!
#meatfreemonday #vegetarianrecipes #meatlessmonday #lasagne #easyrecipes #storecupboardcooking