If you’re a vegetarian, you’ll know that making great vegetarian food can be a process of trial and error. This is a fantastic vegetarian recipe for veggie lasagna that will be sure to fill you up and satisfy your taste buds. The great thing about this recipe is that lasagna tastes just as good cold as it does hot, so you’ll have leftovers that will last you for days.
To make this great vegetarian lasagna, you will need:
1 pack lasagna sheets
Fresh or chopped jar garlic
1 eggplant (cubed)
1 courgette (sliced)
10 mushrooms (sliced)
1 medium bag of fresh spinach (washed)
Two large cans of tomato puree or crushed tomatoes
I large block of mozzarella cheese (grated)
1 large tub (1 pint or larger) of ricotta cheese
Preheat the oven to 350 degrees. In a large frying pan or wok, add a large splash of olive oil and heat on medium. Add all of the vegetables (not the spinach) and fry until cooked through. Vegetables should be firm and not mushy.
Fill a large cooking pan with salted water. Bring to a boil, then add the lasagna sheets. Boil sheets until tender, approx. five to six minutes. Remove from heat, drain water and run lasagna sheets under cold water to stop them from cooking further.
Next, grate your mozzarella and add to a large mixing bowl with the ricotta. Stir to combine the two.
Now, here’s the fun part! You’ll need a large rectangular glass or china baking dish. Layer everything together, starting with the tomato puree on the bottom to add moisture. Layer anyhow you like, alternating layers of tomato, vegetables and the cheese mixture with the lasagna sheets to separate them.
The best layering system goes: tomato (bottom of the pan), lasagna sheet, cheese, vegetables, lasagna sheet, tomato … and repeat.
Top everything with the remainder of the cheese, and grate some fresh mozzarella or cheddar cheese on the very top for a professional touch.
Cover the whole dish in foil, and cook for 45 mins to 1 hour at 350 degrees. Remove the foil five minutes from the end of the cooking time to brown the cheese on top.
Let it stand for 10 minutes to cool down before serving – lasagna will be very hot for a long time as the layers trap the heat. Serve with salad. This delicious meal serves four to six people.