Emily’s Veggie Lasagne
Emily’s Veggie Lasagne

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, emily’s veggie lasagne. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Emily’s Veggie Lasagne is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Emily’s Veggie Lasagne is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Prepare 500 gram homemade Ragu or jarred passata
  2. Take 1 sweet potato, chopped into 1 cm slices
  3. Prepare 1/4 butternut squash, chopped into 1 cm slices
  4. Get 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. Prepare 1 large courgette, cut into half-moons 1 cm thick
  9. Prepare few sprigs of basil
  10. Get Drizzle of Olive oil or spray low calorie oil
  11. Prepare Sprinkling of paprika
  12. Get Sprinkling of mixed dried herbs
  13. Get 250 gram Ricotta Cheese
  14. Get 3 tbsp. heaped of quark (soft low fat cheese)
  15. Make ready 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. Get 2 large tomatoes
  19. Make ready Salt and pepper
Steps 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 is going to wrap it up for this special food emily’s veggie lasagne recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!