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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How to make Vegetable Lasagna/lasagne recipe from scratch/Step by step Lasagna recipe
#lasagnarecipe #vegetablelasagna
Hello evereyone, today I will show you how to prepare Vegetable Lasagne, it is an Italian food. It is vegetable mixed with sauce and layered in between of the lasagne sheets. Also I found many recipes to be a little bland but I add a little spicy touch to it with chili flakes. Also there is no particular rule for adding the veggies, usually I like the combination of mushrooms and spinach, hence that's on my mind everytime ;)
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Vegetarian Lasagna
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Full Recipe:
Hearty, comforting, and freezer-friendly, this plant-based lasagna has it all! This vegetarian lasagna recipe is filled with a veggie-ricotta mixture between layers of pasta and my homemade marinara sauce.
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MB01R4HXSCFOC1Y
Easy Vegetable Lasagna Recipe
This Vegetable Lasagna is very easy to make with all simple ingredients. Very tasty and made from scratch. Vegetables can be used as per your choice.
Ingredients
Carrot - 1
Onion -1
Zucchini - 1
Yellow Squash - 2
Bell peppers - 4
Garlic - 3 pods
Crushed Tomatoes - 28oz can
Olive Oil - 2tbsp
Lasagna Noodles - 12
Mozzarella cheese - 6 ounces
Parmesan Cheese - 2 ounces
Ricotta Cheese - 15 ounces
Vegetarian Lasagna #shorts
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Recipe:
Perfect Vegetable Lasagna | Smitten Kitchen with Deb Perelman
**PERFECT VEGETABLE LASAGNA RECIPE:
A sky-high vegetable lasagna, five layers of noodles, sauce, cheese, and vegetables (that are not an afterthought, for once). The top layer is crackly with melted, deeply bronzed cheese over a thin slick of garlicky tomato sauce and might be the very best reason to make this.
#debperelman #smittenkitchen #lasagna #vegetablelasagna
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