About this recipe:A great vegetarian lasagne, which is so good that even meat eaters will love it. Lasagne sheets are layered with ricotta, sauteed vegetables and mozzarella before being baked. Enjoy with garlic bread, if desired.
Makes: 1 20x30cm lasagne
685g lasagne sheets
900g ricotta cheese
80g grated Parmesan cheese
20g chopped fresh parsley
2 teaspoons dried basil
ground black pepper to taste
125ml olive oil
250g chopped onion
125g sliced carrots
185g chopped green pepper
450g frozen broccoli, thawed and drained
750g chunky-style pasta sauce
225g grated mozzarella cheese, divided
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In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green pepper and broccoli. Stir everything together, reduce heat to medium and cook until tender, about 5 minutes. Scrape vegetables into ricotta mix and mix well.
Preheat oven to 180 C / Gas 4.
Ladle 250ml of pasta sauce into a 20x30cm baking dish and spread evenly over the bottom. Place 2 lasagne sheets in the dish, then spread about some filling over the pasta. Sprinkle some mozzarella cheese over the filling; repeat layers.
Bake at 180 C / Gas 4 for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.