My Favourite Lasagne Recipe

For days when you want to ditch the meat and up your vegetable intake. This has been my favourite recipe for a while now as I just find it very quick to make and prepare it is a BIG WINNER with my man. It’s a sure winner if you want the compliments.

 

INGRIDENTS

1 box of lasagna noodles (use as many as you can depending on your dish)

2 tablespoons extra-virgin olive oil

1 cup (140 grams) chopped onion (1/2 large onion)

3 garlic cloves, minced

1/8 teaspoon crushed red pepper flakes, or more to taste

2 medium courgette cut into 1/2-inch pieces

One jar  of Piquante hot and sweet peppers, drained and cut into 1/2-inch pieces,

1 can crushed tomatoes

Generous handful fresh basil leaves, chopped

1 bag of spinach

One container part-skim ricotta cheese or cottage cheese

2 large eggs

60 grams parmesan cheese, grated

230 grams low-moisture mozzarella cheese, shredded

Salt and fresh ground black pepper, to taste

 

Easy-Vegetable-Lasagna-Recipe-1-1200DIRECTIONS

  • PREPARE VEGETABLES

Heat oven to 220 degrees, lightly oil your dish with olive oil.

Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes. Add garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes.

Stir in the  red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half; 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.

  • MAKE CHEESE FILLING

Stir ricotta, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.

  • TO FINISH

Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom . Arrange four noodles lengthwise and side by side to cover the bottom.

Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture and spinach. Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.

 

MY SECRET

Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. Let rest 10 to 15 minutes before serving.

 

BON APPETIT

XX

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