Recipe: Tasty Emily’s Veggie Lasagne

Recipe: Tasty Emily’s Veggie Lasagne Delicious, fresh and tasty.

Emily’s Veggie Lasagne. Enjoy The Delicious Taste Of Our Stouffer's® Meatless Lasagna, With Freshly Made Pasta. Discover Our New Meatless Lasagna With Sweet Earth® Plant Based Awesome Grounds. Repeat until you run out of lasagne noodles.

In general a wonderful vegetarian dish to use up and veggies youve got laying around or from the garden!

I however did have pasta sauce- I used Classico's Tomato and Basil.

I substituted this for the tomatoes and just made a thin coating of it on top of the noodles or whenever called for. - Most vegetable lasagna recipes are meat lasagnas with a footnote that you can just leave the meat out.

You can cook Emily’s Veggie Lasagne using 19 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Emily’s Veggie Lasagne

1. Prepare 500 gram of homemade Ragu or jarred passata.

2. It’s 1 of sweet potato, chopped into 1 cm slices.

3. You need 1/4 of butternut squash, chopped into 1 cm slices.

4. You need 1 of large red onion, finely sliced.

5. Prepare 4 cloves of garlic, finely sliced.

6. Prepare handful of mushrooms left whole.

7. It’s 1 of yellow pepper, cut into large chunks.

8. Prepare 1 of large courgette, cut into half-moons 1 cm thick.

9. Prepare of few sprigs of basil.

10. You need of Drizzle of Olive oil or spray low calorie oil.

11. Prepare of Sprinkling of paprika.

12. It’s of Sprinkling of mixed dried herbs.

13. You need 250 gram of Ricotta Cheese.

14. Prepare 3 tbsp. of heaped of quark (soft low fat cheese).

15. You need 1 of large free range egg.

16. You need 125 gram of mozzarella ball.

17. Prepare of dried lasagne sheets (I used 6 but you can use more depending on your dish).

18. It’s 2 of large tomatoes.

19. Prepare of Salt and pepper.

But I wanted one that celebrated the presence of vegetables, a lot of them.

And I wanted us to be able to choose our own vegetable adventure based on what we could get and what we like.

This vegetarian Mixed Veggie Lasagna is the perfect weeknight meal!

It's a semi-homemade dish featuring doctored-up jarred pasta sauce and a bag of frozen veggies.

Emily’s Veggie Lasagne step by step

1. 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..

2. 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..

3. 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..

4. .

I made this tonight with oven ready noodles and fresh spinach..

This vegetarian spinach lasagne recipe is a delicious and healthy addition for a mouthwatering tasty vegetarian dinner It's huge veggie layering provides a great way of getting back to your complete fitness hegemony.

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.

Vegetable lasagne is our new go-to midweek meal.