Emily’s Veggie Lasagne
Emily’s Veggie Lasagne

Hello everybody, I hope you are having an amazing day today. Today, we’re going 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 little bit unique. This is gonna smell and look delicious.

Emily’s Veggie Lasagne is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Emily’s Veggie Lasagne is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Emily’s Veggie Lasagne:
  1. Make ready 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. Make ready 4 cloves garlic, finely sliced
  6. Get handful mushrooms left whole
  7. Take 1 yellow pepper, cut into large chunks
  8. Make ready 1 large courgette, cut into half-moons 1 cm thick
  9. Prepare few sprigs of basil
  10. Take Drizzle of Olive oil or spray low calorie oil
  11. Make ready Sprinkling of paprika
  12. Make ready Sprinkling of mixed dried herbs
  13. Prepare 250 gram Ricotta Cheese
  14. Make ready 3 tbsp. heaped of quark (soft low fat cheese)
  15. Make ready 1 large free range egg
  16. Take 125 gram mozzarella ball
  17. Get dried lasagne sheets (I used 6 but you can use more depending on your dish)
  18. Take 2 large tomatoes
  19. Get Salt and pepper
Instructions 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’s going to wrap it up for this special food emily’s veggie lasagne recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember 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!