Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, emily’s veggie lasagne. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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 is easy, it’s quick, it tastes delicious. Emily’s Veggie Lasagne is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
- Make ready 500 gram homemade Ragu or jarred passata
- Prepare 1 sweet potato, chopped into 1 cm slices
- Prepare 1/4 butternut squash, chopped into 1 cm slices
- Take 1 large red onion, finely sliced
- Prepare 4 cloves garlic, finely sliced
- Prepare handful mushrooms left whole
- Make ready 1 yellow pepper, cut into large chunks
- Take 1 large courgette, cut into half-moons 1 cm thick
- Prepare few sprigs of basil
- Make ready Drizzle of Olive oil or spray low calorie oil
- Prepare Sprinkling of paprika
- Get Sprinkling of mixed dried herbs
- Make ready 250 gram Ricotta Cheese
- Make ready 3 tbsp. heaped of quark (soft low fat cheese)
- Prepare 1 large free range egg
- Prepare 125 gram mozzarella ball
- Prepare dried lasagne sheets (I used 6 but you can use more depending on your dish)
- Prepare 2 large tomatoes
- Get Salt and pepper
Step by Step to make Emily’s Veggie Lasagne:
- 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.
- 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.
- 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 is going to wrap this up for this special food emily’s veggie lasagne recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this site on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to emily’s veggie lasagne cooking. Go on get cooking!
