Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, emily’s veggie lasagne. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Emily’s Veggie Lasagne is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Emily’s Veggie Lasagne is something that I have loved my entire life.
When it's cold outside, Roasted Vegetable Lasagna is one of my favorite winter dinners. It's a big pan of baked pasta with lots of cheese and some delicious roasted vegetables tucked in. The best part of this recipe is that you don't even need to boil the pasta - just soak it in hot tap water and then assemble the lasagna so the pasta absorbs all those incredible flavors as it bakes.
To begin with this recipe, we must prepare a few ingredients. You can cook emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Emily’s Veggie Lasagne:
- Take 500 gram homemade Ragu or jarred passata
- Prepare 1 sweet potato, chopped into 1 cm slices
- Make ready 1/4 butternut squash, chopped into 1 cm slices
- Take 1 large red onion, finely sliced
- Take 4 cloves garlic, finely sliced
- Get handful mushrooms left whole
- Take 1 yellow pepper, cut into large chunks
- Take 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
- Make ready Sprinkling of paprika
- Get Sprinkling of mixed dried herbs
- Get 250 gram Ricotta Cheese
- Prepare 3 tbsp. heaped of quark (soft low fat cheese)
- Get 1 large free range egg
- Take 125 gram mozzarella ball
- Get dried lasagne sheets (I used 6 but you can use more depending on your dish)
- Get 2 large tomatoes
- Prepare Salt and pepper
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.
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.
Top with remaining ricotta mixture, noodles and vegetable mixture. Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. In same skillet, saute shallots in oil until tender.
So that’s going to wrap this up with this special food emily’s veggie lasagne recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
