Easiest Way to Cook Delicious Veggie Lasagne

Veggie Lasagne. View Our Easy Lasagna Recipe Perfect For Every Occasion. Make It W/ Prego® Today Vegetable Lasagna Veggie lasagna with plenty of cheesy wonderfulness. I used a tomato sauce base for this one.

Veggie Lasagne Put the peppers, courgette and sweet potato into a large baking tray. Rinse with cold water, and drain. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. You can cook Veggie Lasagne using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Veggie Lasagne

  1. Prepare 2 tbsp of Olive Oil.
  2. You need 3 cloves of Garlic.
  3. You need 400 g of Asparagus, each cut into three pieces.
  4. You need 200 g of frozen Peas.
  5. It’s 200 g of frozen Broad Beans.
  6. It’s 200 g of Pesto.
  7. You need of zest of Lemon.
  8. You need 300 g of Mascarpone.
  9. It’s 200 g of Cheddar Cheese grated.
  10. Prepare of Salt and Pepper.
  11. You need Sheets of Lasagne.
  12. You need 6 tbsp of Milk.

I love those less-conventional vegetarian lasagnas. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.

Veggie Lasagne step by step

  1. Preheat oven to 180’’C (fan 160’’C)..
  2. Heat olive oil in frying pan, medium heat, crush in garlic cloves, and add asparagus, cooking for 3 minutes. Then add peas and broad beans and cook for another 2 minutes. Then place pan contents in a large bowl, and mix through with 200g mascarpone, 100g cheddar, pesto, lemon zest, and add salt and pepper to taste..
  3. Add a third of the mixture to an ovenproof dish, and then top with lasagne sheets that have been soaked in water for 5 minutes. Add a second layer, and then a third layer. Mix the remaining mascarpone with the milk and pour over the top of the pasta sheets, and top with the remaining cheddar cheese..
  4. Bake for 40 minutes, and rest for 5 minutes before serving..

Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. In a small bowl, mix egg and ricotta cheese. Top with remaining ricotta mixture, noodles and vegetable mixture. Cook carrots according to package directions; drain and cool.