Emily’s Veggie Lasagne
Emily’s Veggie Lasagne

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, emily’s veggie lasagne. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Emily’s Veggie Lasagne is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Emily’s Veggie Lasagne is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you cook that.

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

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