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Vegetable lasagne
This hearty, vegetable lasagne is the only lasagne my husband will eat. We love it!!! Hope you all enjoy as much as we do.
Ingredients
Serves: 12
- 500g lasagne sheets
- 450g fresh mushrooms, sliced
- 100g chopped green pepper
- 125g chopped onion
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 (350g) jars pasta sauce
- 1 teaspoon dried basil
- 425g ricotta cheese
- 450g grated mozzarella cheese
- 2 eggs
- 50g grated Parmesan cheese
Method
Prep:25min ›
Cook:1hr ›
Extra time:15min ›
Ready in:1hr40min
- Cook the lasagne sheets in a large pot of salted boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion and garlic in oil. Stir in pasta sauce and basil; bring to the boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 1/2 of the mozzarella cheese and eggs.
- Preheat oven to 180 C / Gas 4. Spread 250ml tomato sauce into the bottom of a greased 22x33cm baking dish. Layer 1/2 each, lasagne sheets, ricotta mix, sauce and Parmesan cheese. Repeat layering, and top with remaining 1/2 of mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
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Reviews & ratings
Average global rating:
(933)
Reviews in English (664)
Used different ingredients. I also added some cooked pui lentils when making this the second time. I liked it a lot! - 16 Aug 2009
Thank you so much for this recipe, it was just what I was looking for. - 16 Aug 2009
This went down a real treat with my veggie husband. I used Feta cheese instead of Riccota as the supermarket didn't have any in stock. Still turned out beautiful. I think this will be part of my regular meals for dinner in future. - 06 Feb 2013