Cheesy vegetable lasagne

    (105)
    2 hours

    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.


    100 people made this

    Ingredients
    Makes: 1 20x30cm lasagne

    • 685g lasagne sheets
    • 900g ricotta cheese
    • 4 eggs
    • 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

    Method
    Prep:30min  ›  Cook:1hr15min  ›  Extra time:15min resting  ›  Ready in:2hr 

    1. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
    2. 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.
    3. Preheat oven to 180 C / Gas 4.
    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.
    5. Bake at 180 C / Gas 4 for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.

    Parmesan cheese

    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.

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    Reviews & ratings
    Average global rating:
    (105)

    Reviews in English (78)

    0

    Great recipe but we used spinach instead of broccoli. Will definitely make again with spicy passata  -  07 Jul 2015

    by
    263

    This is a good recipe with lousy instructions. For a 9x13 pan you will only need nine noodles, three layers of three noodles. On top of the first and second layers, put half of the cheese/veggie mixture. On top of the third layer (the top layer) put your last two cups of sauce. I actually used three cups of sauce for the top and sprinkled the top with extra mozzeralla and parmesan. Other adjustments I made: less onion, added garlic, added mushrooms, used fresh broccoli, and LESS oil. There is no way you need a half cup of oil. That really ups the fat content of this recipe. I sprayed the pan with PAM and used one tablespoon of oil. I sauteed on medium and it worked great.  -  21 Sep 2006  (Review from Allrecipes US | Canada)

    by
    87

    The end product was DELICIOUS, but we had to make a lot of adjustments to the proportions so I can't give this 5 stars. Namely, we used 1/2 of a 16 oz box of noodles which is 9 noodles. Also 1 lb of ricotta cheese and 2 eggs was plenty of filling for a 9x13 pan. I agree with another view on sauteeing the veggies in much less oil, abt 1 T is plenty! Will definitely make this (adjusted!) recipe again :-)  -  19 Nov 2006  (Review from Allrecipes US | Canada)

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