Emily’s Veggie Lasagne
Emily’s Veggie Lasagne

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, emily’s veggie lasagne. It is one of my favorites food recipes. This time, I am going to 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 enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Emily’s Veggie Lasagne is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Emily’s Veggie Lasagne:
  1. Make ready 500 gram homemade Ragu or jarred passata
  2. Prepare 1 sweet potato, chopped into 1 cm slices
  3. Get 1/4 butternut squash, chopped into 1 cm slices
  4. Make ready 1 large red onion, finely sliced
  5. Get 4 cloves garlic, finely sliced
  6. Get 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. Get few sprigs of basil
  10. Get Drizzle of Olive oil or spray low calorie oil
  11. Get Sprinkling of paprika
  12. Get Sprinkling of mixed dried herbs
  13. Take 250 gram Ricotta Cheese
  14. Prepare 3 tbsp. heaped of quark (soft low fat cheese)
  15. Prepare 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. 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 it up for this exceptional food emily’s veggie lasagne recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to emily’s veggie lasagne cooking. Go on get cooking!