Another 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.
3 Responses
August 24th, 2007 at 12:12 am
Hi Sue
Is it okay to freeze this recipe?
Lorraine
August 24th, 2007 at 10:37 am
I don’t know a lot about freezing meals! I can’t see why not though. Maybe try it with half the first time and see if taste is impaired.
January 11th, 2008 at 4:38 am
I tried freezing this recipe. And it was cool. [Literally!]
This answers Lorraine’s question.
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