Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, emily’s veggie lasagne. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Our Delicious Stouffer's® Frozen Meatless Lasagna Made With Plant Based Meat. Taste The Delicious Flavor Of Stouffer's® Meatless Lasagna With Our Freshly Made Pasta. Thank you SO much Emily B for this recipe!
Emily’s Veggie Lasagne is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Emily’s Veggie Lasagne is something which I have loved my entire life.
To begin with this recipe, we must 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:
- Prepare 500 gram homemade Ragu or jarred passata
- Get 1 sweet potato, chopped into 1 cm slices
- Make ready 1/4 butternut squash, chopped into 1 cm slices
- Get 1 large red onion, finely sliced
- Make ready 4 cloves garlic, finely sliced
- Prepare handful mushrooms left whole
- Make ready 1 yellow pepper, cut into large chunks
- Take 1 large courgette, cut into half-moons 1 cm thick
- Prepare few sprigs of basil
- Get Drizzle of Olive oil or spray low calorie oil
- Prepare Sprinkling of paprika
- Take Sprinkling of mixed dried herbs
- Get 250 gram Ricotta Cheese
- Prepare 3 tbsp. heaped of quark (soft low fat cheese)
- Take 1 large free range egg
- Make ready 125 gram mozzarella ball
- Make ready 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
It's a semi-homemade dish featuring doctored-up jarred pasta sauce and a bag of frozen veggies. The lasagna also features a creamy white bean ricotta and sautéed mushrooms, onions and garlic for added savoriness. This super satisfying vegetable lasagna is a hearty, healthy version of the classic Italian recipe. Made with whole wheat noodles, fresh herbs, packed with veggies and a mixture of cheeses, this is a one dish meal that will soon become a favorite among your family and friends.
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 lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas. The tomato sauce is the same across all three recipes, but the vegetables. In a small bowl, mix egg and ricotta cheese. Top with remaining ricotta mixture, noodles and vegetable mixture.
So that’s going to wrap this up for this exceptional food emily’s veggie lasagne recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
