Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, emily’s veggie lasagne. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. Want to try. more. by Visionarycook. A wonderful lasagne dish from a friend.
Emily’s Veggie Lasagne is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Emily’s Veggie Lasagne is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- Make ready 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
- Get 1 large red onion, finely sliced
- Get 4 cloves garlic, finely sliced
- Make ready handful mushrooms left whole
- Take 1 yellow pepper, cut into large chunks
- Get 1 large courgette, cut into half-moons 1 cm thick
- Take few sprigs of basil
- Prepare 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)
- Make ready 1 large free range egg
- Get 125 gram mozzarella ball
- Make ready dried lasagne sheets (I used 6 but you can use more depending on your dish)
- Get 2 large tomatoes
- Make ready Salt and pepper
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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.
It's National Vegetarian Week and what better way to start the ball rolling than with the vegetarian classic, veggie lasagne. A great pasta dish loved by all and a terrific way to introduce and tempt. This truly is the ultimate veggie lasgana- packed full of chunky vegetables (plucked from my vegetable patch) with That's why this the most perfect lasagne ever! I do hope you try this wonderful recipe. This colourful lasagne, packed full of tasty roasted vegetables, is sure to brighten your day!
So that’s going to wrap this up with this special food emily’s veggie lasagne recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
