Ingredients at the ready |
The beginnings of the sauce |
Sauce almost ready |
Preparing the cheeses |
Grating the vegetables |
Starting the construction phase |
A sprinkling of cheese on the pasta sheets |
Layer upon layer upon layer |
First layer complete! |
Time to layer the next lot of pasta |
Oppps, forgot the potato! Oh well put it on top and cover in cheese! |
Fresh from the oven |
Dinner is served |
Alternatively with garlic bread... |
Vegetarian Lasagne
Makes: 8-10 servings
Prep Time: 30mins Bake Time: 1hour
For the Sauce:
Oil
1 onion (diced)
3 garlic cloves (minced)
1/2 cup mushroom (diced)
1 capsicum (diced)
800g tinned tomatoes
pinch of chilli flakes
pinch of mixed herbs
splash of balsamic vinegar
Chopped Parsley
(You can tell this is my recipe due to the lack of exact measures!)
1. In a large pot, sauté the onion and garlic in enough oil to cover the base of the pot. When the onion goes transparent add in the mushroom and capsicum. Cook for a couple of minutes stirring the vegetables often.
2. Add in the balsamic, herbs and tomatoes (I mashed these up before putting them in so I didn't have big chunks of tomato, but whatever you prefer is good)
3. Leave pot covered on the stove on a low heat while you prepare the remaining ingredients.
For the Filling:
250g ricotta
2 eggs
1/2 cup fresh grated parmesan
cracked pepper (to taste)
1 carrot
1 zucchini
1 bunch asparagus
2 aubergines
6 small potatoes
100g baby spinach
10 mushrooms
18 lasagne sheets
200g mozzarella
1. Mix the ricotta, eggs and parmesan together to form a paste and set aside.
2. Prepare the remaining vegetables (I simply used my peeler to get thin slices of carrot, zucchini and asparagus and then sliced the potato, mushrooms, spinach and aubergines with a knife but it's up to you based on how chunky and "meaty" you want the ingredients to be)
3. Boil a pot to cook the lasagne sheets and set them aside on some wax paper when cooked.
For the Lasagne:
1. Place a thin layer of sauce onto the bottom of your lasagne dish and top with enough sheets of pasta to cover the base.
2. On top of the pasta, spread (or in my case crumble) the ricotta/parmesan mix and then layer the remaining vegetables as you wish, adding a nice layer of sauce as you go. Top with more pasta sheets and repeat.
3. On top of the final layer of pasta sprinkle mozzarella.*
4. Place into a moderate oven and bake for 1 hour.
Enjoy!
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