Emily’s Veggie Lasagne
Emily’s Veggie Lasagne

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, emily’s veggie lasagne. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Emily’s Veggie Lasagne is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Emily’s Veggie Lasagne is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. 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. Take 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. Make ready 4 cloves garlic, finely sliced
  6. Prepare handful mushrooms left whole
  7. Prepare 1 yellow pepper, cut into large chunks
  8. Take 1 large courgette, cut into half-moons 1 cm thick
  9. Prepare few sprigs of basil
  10. Prepare Drizzle of Olive oil or spray low calorie oil
  11. Take Sprinkling of paprika
  12. Take Sprinkling of mixed dried herbs
  13. Make ready 250 gram Ricotta Cheese
  14. Prepare 3 tbsp. heaped of quark (soft low fat cheese)
  15. Take 1 large free range egg
  16. Get 125 gram mozzarella ball
  17. Make ready dried lasagne sheets (I used 6 but you can use more depending on your dish)
  18. Make ready 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.

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