Vegetarian Lasagna Recipes

Ingredients :

6

2 tbsp

1 tbsp

810g

2

1 tsp

2 cups

2

1/2 cup

1 cup

1 tsp

50g

500g

250g

1 tsp

1 cup

1

Roma tomatoes

olive oil

balsamic vinegar

can crushed tomatoes

cloves garlic, crushed

caster sugar

ricotta

eggs, lightly beaten

cream

shredded parmesan

ground nutmeg

butter

small mushrooms, sliced

packet fresh lasagne

oil, extra

fresh basil, roughly chopped

chopped fresh oregano

sea salt flakes

1. Preheat the oven to moderate 180°C (350°F/Gas 4) and line a large baking tray with baking paper.
2. Slice the tomatoes into 4mm slices lengthways and place in a single layer on the baking tray.
3. Drizzle with half the oil and vinegar, then sprinkle with sea salt and cracked black pepper.
4. Bake for 45-55 minutes, or until the tomatoes are shriveled and have darkened.
5. Increase the heat to moderately hot 200°C (400°F/Gas 6).
6. Meanwhile, heat the remaining olive oil in a saucepan and add the crushed tomatoes, garlic and sugar.
7. Cook over medium heat for 20 minutes, or until slightly thickened.
8. Season to taste with salt and cracked black pepper.
9. Combine the ricotta, eggs, cream, Parmesan and nutmeg in a bowl and mix well.
10. Season.
11. Heat the butter in a large frying pan, add the sliced mushrooms and cook over medium heat for 3-5 minutes, or until wilted and slightly colored.
12. Bring a large saucepan of water to the boil.
13. Fill a large bowl with iced water and add the extra oil.
14. Add two lasagna sheets to the boiling water, return to the boil and cook for 30 seconds.
15. Remove, dip in the bowl of cold water, then drain.
16. Repeat with all the lasagna sheets.
17. To assemble the lasagna, lightly grease a 26x21x5cm baking dish.
18. Lay one quarter of the lasagna sheets in a single layer over the base, then arrange half the tomato slices over the lasagna.
19. Top with half of the tomato sauce and scatter with half the basil.
20. Add another layer of lasagne sheets.
21. Next, spread all the mushrooms out over the lasagne and top with half of the creamy ricotta sauce.
22. Follow this with another layer of pasta sheets, topped with the remaining tomato slices and the remaining tomato sauce and basil.
23. Finish by placing the final layer of lasagne over the tomatoes and top this with the remaining ricotta sauce and the oregano.
24. Bake for 35-40 minutes, or until evenly golden on the top.
25. Leave for about 15 minutes, then serve with a fresh green salad.

Serves 4

Protein: 15g

Fat: 30g

Carbohydrate: 35g

Dietary Fiber: 5g

Cholesterol: 125mg; 2029kJ (485 cal)

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