Vegetable Lasagne Recipe
I've been meaning to have a go at making a vegetable lasagne for a while now. After a visit home, Mum sent me back to London with a giant home grown courgette so it was the perfect opportunity. I searched for a few recipes online but couldn't find one I wanted to use so I've created my own. It turned out pretty well so thought I'd share it with you all. It's great to make in bulk to keep you going for the week ahead or pop it in the freezer for a later date. Hope you enjoy!
Ingredients
Lasagne sheets
Mozzarella
250g ricotta
Cheddar cheese
1/2 red onion
1 large carrot
2 courgettes
6 large slices of squash
2 garlic cloves
500g tomato passata
200g mushrooms
Worcester sauce
2 large handfuls spinach
1 vegetable oxo
Dried mixed herbs
Method
- Slice the carrot and add to a frying pan on a medium heat with a little coconut oil.
- Dice the onion and crushed the garlic. Add to the pan once the carrot has started to soften. Cook for a few minutes.
- Slice the mushrooms and add to the carrots.
- Once cooked add the tomato passata, oxo, a pinch of dried mixed herbs and a good shake of worcester sauce to the mix. Simmer on a low heat for around 5-10 minutes until cooked and thickened.
- Whilst the sauce is cooking, lightly grease a large ceramic baking dish.
- Slice the courgette and layer 1/2 across the bottom of the dish.
- Pour half the sauce mixture over the courgette.
- Layer the squash slices over the sauce.
- Mix half the ricotta with the spinach and spoon over the squash.
- Add a layer of lasagne sheets.
- Pour over the rest of the tomato sauce mix.
- Add another layer of courgette followed by a second layer of lasagne sheets.
- Top the lasagne with mozzarella, the rest of the ricotta and grated cheddar cheese. Ensure the sheets are fully covered for cooking.
- Add the dish to a pre-heated 180 degree oven for 45-60 minutes, until the lasagne is cooked through.
- Serve and enjoy!
