Vegetarian Lasagne
Total time
- 1 large or 2 small red onions, diced
- 4 cloves of garlic, minced
- 1 chilli, finely chopped
- 2 aubergines (eggplant), chopped
- 3 courgettes (zucchini), chopped
- 2 red pepper, chopped
- 2 400g tins of diced tomatoes
- Salt + Pepper, to taste
- 6 whole-wheat lasagne pasta sheets
- 150g ricotta cheese
- Preheat oven to 180 degrees celsius
- Cut vegetables into small cubes and add to a large pot
- Add tinned tomatoes and stir well to combine
- Put on a low heat and cook the vegetables for about an hour and a half
- You will need to stir regularly to ensure it doesn't stick to the bottom of the pot
- When the vegetables are cooked, layer the bottom of your chosen lasagne dish with pasta sheets
- Spread a layer of ricotta over the pasta and then add half of the vegetable mixture
- Repeat procedure by adding pasta layer, spreading ricotta and adding the rest of the vegetables
- Dollop some ricotta over the top and bake in oven for 25 minutes
Recipe by at https://www.caseyjade.com/vegetarian-lasagne/
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