Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, emily’s veggie lasagne. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Emily’s Veggie Lasagne is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Emily’s Veggie Lasagne is something which 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 get started with this particular recipe, we must first prepare a few ingredients. You can have emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Emily’s Veggie Lasagne:
- Get 500 gram homemade Ragu or jarred passata
- Take 1 sweet potato, chopped into 1 cm slices
- Prepare 1/4 butternut squash, chopped into 1 cm slices
- Take 1 large red onion, finely sliced
- Prepare 4 cloves garlic, finely sliced
- Get handful mushrooms left whole
- Get 1 yellow pepper, cut into large chunks
- Prepare 1 large courgette, cut into half-moons 1 cm thick
- Make ready few sprigs of basil
- Make ready Drizzle of Olive oil or spray low calorie oil
- Prepare Sprinkling of paprika
- Get Sprinkling of mixed dried herbs
- Prepare 250 gram Ricotta Cheese
- Get 3 tbsp. heaped of quark (soft low fat cheese)
- Take 1 large free range egg
- Take 125 gram mozzarella ball
- Take dried lasagne sheets (I used 6 but you can use more depending on your dish)
- Prepare 2 large tomatoes
- Get 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 it up with this special food emily’s veggie lasagne recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
