Emily’s Veggie Lasagne.
Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, emily’s veggie lasagne. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Emily’s Veggie Lasagne is one of the most popular of recent trending meals in the world. It's appreciated by millions daily. It's simple, it's fast, it tastes delicious. Emily’s Veggie Lasagne is something which I've loved my entire life. They're nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Emily’s Veggie Lasagne:
- {Prepare of homemade Ragu or jarred passata.
- {Prepare of sweet potato, chopped into 1 cm slices.
- {Take of butternut squash, chopped into 1 cm slices.
- {Get of large red onion, finely sliced.
- {Make ready of garlic, finely sliced.
- {Take of mushrooms left whole.
- {Make ready of yellow pepper, cut into large chunks.
- {Make ready of large courgette, cut into half-moons 1 cm thick.
- {Make ready of few sprigs of basil.
- {Make ready of Drizzle of Olive oil or spray low calorie oil.
- {Get of Sprinkling of paprika.
- {Prepare of Sprinkling of mixed dried herbs.
- {Prepare of Ricotta Cheese.
- {Prepare of heaped of quark (soft low fat cheese).
- {Get of large free range egg.
- {Take of mozzarella ball.
- {Get of dried lasagne sheets (I used 6 but you can use more depending on your dish).
- {Prepare of large tomatoes.
- {Make ready of Salt and pepper.
Steps to make Emily’s Veggie Lasagne:
- Pre- heat the oven to 200 degrees (US 392 DF) I had ragu in the freezer from my batch cooking early on in the month. Using a large baking tray, drizzle it with olive oil or spray oil. Put the sweet potato, butternut squash, onion, garlic, mushrooms, pepper, courgette, basil, paprika, mixed herbs and salt and pepper onto the tray, give it a good stir around. Put it into the oven for around 30 - 35 minutes until they have softened..
- Whilst the veggies are cooking mix the ricotta and quark in a large bowl with a free range egg, salt and pepper stir well. Slice the tomatoes ready for the decoration. Drain the mozzarella and tear into chunks ready for decorating. When the vegetables have softened lift out of the oven..
- Using a casserole dish, spoon on half the mixture onto the base of the dish. Then add half of the ragu mixture. Place the lasagne sheets on top of the ragu pressing down. Next repeat the same. On the final layer of the lasagne, spoon and spread on the ricotta mix. Decorate with mozzarella, basil and tomatoes and salt and pepper. Place into the oven for 40 minutes, making sure the pasta sheets have softened and the cheese is all golden and bubbling on the top..
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