Ultimate veggie, ricotta and mascarpone lasagne

    55 min

    This truly is the ultimate veggie lasgana- packed full of chunky vegetables (plucked from my vegetable patch) with perfect pasta sheets and complementary cheeses. I do not include bechamel sauce in this recipe, I find it makes the dish too soggy. That's why this the most perfect lasagne ever! I do hope you try this wonderful recipe.


    Sussex, England, UK
    25 people made this

    Serves: 6 

    • 12 dried lasagne sheets
    • 2 tablespoons extra virgin olive oil
    • 3 peppers, sliced
    • 2 courgettes, sliced
    • salt
    • 1 (200g) tub mascarpone
    • 1 (200g) tub ricotta
    • 100g mushrooms
    • 1 bag Quorn® mince
    • 1 Jar tomato sauce
    • 100g grated Cheddar cheese

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Bring a pan of water to the boil. Add a splash of olive oil. Place a lasagne sheet in one at a time allowing 10 seconds between each. Cook until tender but not soft. They will continue to cook in the oven so give them some bite!
    2. Heat some olive oil in a griddle pan, slice the peppers and courgettes and add them to the pan. Add salt to the courgettes to soak up some moisture. Leave to griddle and turn occasionally.
    3. In another pan, heat a splash of olive oil. Break up the veggie mince and heat for 5 to 10 minutes
    4. Meanwhile, when your lasagne sheets are ready, drain and rinse them with cold water and peel apart immediately. Hang on the sides of your pasta drainer to rest.
    5. Combine together the mascarpone and ricotta cheese in a bowl. In another bowl, grate the Cheddar.
    6. In a large greased casserole dish, lay down the first layer of lasgane sheets. Add a layer of the mascarpone and ricotta mixture and some tomato sauce. Add a few vegetables. Add another layer of lasagne sheets and continue with the vegetables and add some tomato sauce here too. Add another layer of lasagne sheets and add the Quorn® with more veg.
    7. Basically, keep adding layers, about 1cm thick, until you've reached the top of your casserole dish. As long as you have the thickness right, there's no specific order to the layers.
    8. Add the final layers of lasagne sheets and a splash of tomato sauce and a sprinkling of cheese for the top. This adds visual impact!
    9. Place in the middle shelf of a preheated oven for 30 minutes at 180 C / Gas 4.
    10. Leave to rest for 10 minutes or as long as you can. It's best when it re-solidifies as it takes it shape. If you serve it too soon it can be watery and fall apart. Best to let it rest then reheat in the oven just before serving.


    Sometimes great recipes have a bigger impact the next day. I'd recommend assembling this the day before you serve it. Wrap it in foil and place in the fridge. Heat in the oven for 45 minutes at 180 C / Gas 4 for a fantastic meal!

    See it on my blog

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