Ricotta and Veggie Lasagne

    Ricotta and Veggie Lasagne

    16saves
    3hours


    55 people made this

    This vegetable lasagne is loaded with ricotta, Parmesan and mozzarella cheese and layered with onion, mushrooms, spinach, tomatoes and zucchini.

    Ingredients
    Serves: 15 

    • 450g lasagne sheets
    • 1 bay leaf
    • 1 onion, diced
    • 1/4 cup vegetable oil
    • 2 cloves garlic, chopped
    • 2 teaspoons dried oregano
    • 4 teaspoons dried basil, divided
    • 1 (400g) tin crushed tomatoes
    • 1 (800g) tin diced tomatoes
    • 1 pinch ground cinnamon
    • 570g low fat ricotta cheese
    • 2 eggs, beaten
    • 1/2 cup grated Parmesan cheese
    • 1 onion, sliced
    • 460g fresh mushrooms, sliced
    • 460g spinach, rinsed and diced
    • 2 zucchinis, sliced
    • 460g mozzarella cheese

    Directions
    Preparation:1hour  ›  Cook:2hours  ›  Ready in:3hours 

    1. Preheat oven to 180 degrees C.
    2. Saute diced onions and bay leaf in 1/4 cup oil until onion is tender. Add garlic, oregano and 2 teaspoons basil; cook and stir for 2 more minutes. Add tomatoes. Cook for 1 hour. Stir in cinnamon and set frying pan aside.
    3. Bring a large saucepan of salted water to boil, add lasagne sheets and bring water to boil again. Cook until sheets are al dente. Drain well.
    4. Mix together ricotta, eggs, 1/2 cup Parmesan cheese and 2 teaspoons basil.
    5. Saute sliced onion and mushrooms in 1/8 cup oil until tender. Add spinach and zucchini to the saucepan. Cover saucepan and cook until spinach is wilted.
    6. Spread 1/2 cup of the tomato mixture into a 20x30cm baking dish. Place 1 layer of lasagne sheets on top of the pasta sauce; spread all of the ricotta mixture onto the lasagne sheets; place another layer of lasagne sheets atop of the ricotta mixture; pour 2 cups pasta sauce onto the lasagne sheets; arrange all of the sauteed vegetables on top of the sauce; arrange another layer of lasagne sheets; pour the remaining pasta sauce over the final layer of lasagne sheets and top with mozzarella cheese and 1 cup Parmesan cheese.
    7. Bake the lasagne for 45 minutes to 1 hour. Remove the lasagne from the oven and let it cool 10 minutes before serving.

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