• 20Jul
    Categories: Recipes Comments: 3

    quickveglasagne.jpgAnother recipe post as this was such a delicious and easy to prepare vege lasagne so I thought I’d share it. Not exactly low in fat but very filling.

    It can be simplified further and adapted easily and I’ve mentioned a couple of things I changed below.

    Please note that this recipe serves 9 so I halved (or more than halved) the ingredients and still have enough for lunch today!

    Ingredients

    • 700g lasagne sheets (I used a 250g box which was sufficient for 2)
    • 900g ricotta cheese (a tub of 250g was enough for 2 people)
    • 4 eggs
    • 150g grated Parmesan cheese (plus some to sprinkle on the top)
    • 3 tbsp chopped fresh parsley
    • 2 tsp dried basil
    • Ground black pepper to taste
    • 100ml olive oil
    • 170g onion, chopped
    • 150g carrots, sliced
    • 50g green pepper, chopped
    • 50g red pepper, chopped
    • 450g chopped frozen broccoli, thawed and drained (I used cauliflower as well)
    • 700g tomato sauce, or your favourite chunky-style spaghetti sauce
    • 200g mozzarella cheese, divided

    Method

    Preheat the oven to 180°C/Gas Mark 4.

    If the lasagne needs pre-cooking, bring a large pot of lightly salted water to the boil. Add the pasta and cook for 8 to 10 minutes or until al dente; drain and pat dry on a towel.

    In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.

    Heat the oil in a large saucepan over high heat. Sauté the onions for about 5 minutes, stirring occasionally. Add the carrot slices and sauté for about 2 minutes. Then stir in the green pepper, red bell pepper and broccoli. Stir all the ingredients together, reduce the heat to medium and cook until tender, about 5 minutes. Scrape the veggies into the ricotta mix and combine thoroughly.

    Ladle 225ml of tomato sauce into a 25 x 30cm baking dish and spread evenly over the bottom. Place 2 sheets of lasagne lengthways in the dish, then spread about a litre of the filling over the pasta. Sprinkle half the mozzarella cheese over the filling; repeat the layers as required. End with a sprinkling of Parmesan cheese which makes the top nice and crispy. Bake in preheated oven for 1 hour. Let stand about 10 to 15 minutes to firm up before serving (if you can wait that long!).

    Serve with warm crusty bread and a salad.

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