Emily’s Veggie Lasagne
Emily’s Veggie Lasagne

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, emily’s veggie lasagne. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Emily’s Veggie Lasagne is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Emily’s Veggie Lasagne is something that I have loved my entire life. They’re fine and they look fantastic.

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:
  1. Prepare 500 gram homemade Ragu or jarred passata
  2. Make ready 1 sweet potato, chopped into 1 cm slices
  3. Prepare 1/4 butternut squash, chopped into 1 cm slices
  4. Prepare 1 large red onion, finely sliced
  5. Prepare 4 cloves garlic, finely sliced
  6. Make ready handful mushrooms left whole
  7. Get 1 yellow pepper, cut into large chunks
  8. Get 1 large courgette, cut into half-moons 1 cm thick
  9. Take few sprigs of basil
  10. Make ready Drizzle of Olive oil or spray low calorie oil
  11. Prepare Sprinkling of paprika
  12. Make ready Sprinkling of mixed dried herbs
  13. Prepare 250 gram Ricotta Cheese
  14. Take 3 tbsp. heaped of quark (soft low fat cheese)
  15. Make ready 1 large free range egg
  16. Make ready 125 gram mozzarella ball
  17. Take dried lasagne sheets (I used 6 but you can use more depending on your dish)
  18. Make ready 2 large tomatoes
  19. Get Salt and pepper
Steps to make Emily’s Veggie Lasagne:
  1. 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.
  2. 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.
  3. 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.

So that’s going to wrap this up for this exceptional food emily’s veggie lasagne recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!