Lasagne is my idea of comfort food and this vegetable lasagne is sure to hit the spot. Taking the time to prep the different layers is truly worth it – you won’t be disappointed! This recipe also makes enough for 6 and stores beautifully in the fridge for up to 3 days.
For those following a dairy-free or vegan diet, see the Notes section at the end of the recipe for some simple swaps.
Happy Cooking!
Serves:6
For the tomato sauce:
For the cheese sauce:
To assemble the lasagne:
Preheat the oven to 180°C or 350°F.
To make the tomato sauce:
Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the diced onion, carrot and garlic and sauté for 2-3 minutes. Add the sliced mushrooms, season with sea salt and pepper and cook for 3-4 minutes or until browned. Pour in the tinned tomatoes and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
To make the cheese sauce:
Meanwhile, prepare the cheese layer by combining the whisked eggs, ricotta and milk in a food processor. Blend until the eggs are incorporated. Season to taste with sea salt and black pepper.
To make the lasagne:
In a large baking dish, build your lasagne in layers as follows:
Layer 1: Thin layer of tomato sauce
Layer 2: Lasagne sheets
Layer 3: Half of the cheese sauce
Layer 4: Zucchini, spinach and basil
Layer 5: Lasagne sheets
Layer 6: Tomato sauce
Layer 7: Zucchini, spinach and basil
Layer 8: Lasagne sheets
Layer 9: Remaining cheese sauce
Layer 10: Zucchini and grated parmesan cheese
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the pasta is cooked through.
Notes:
For a dairy-free and vegan alternative: Omit the parmesan and eggs, and replace the ricotta with 2 cups cauliflower mash or 2 x 400 g tins white beans, drained and rinsed. To create a cheese-like flavour, you can also add in some nutritional yeast flakes.
