Vegetarian lasagna is always a favourite and this one is a real winner. The recipe could not be easier. A bit of chopping and a little bit of assembly and the oven does the rest.
The tasty vegetable base is made by slowly roasting Mediterranean style vegetables in the oven to bring out big, bold flavours that will appeal to vegetarians and meat eaters alike. For this recipe, you can roast the veggies the day before and put them in the fridge until you are ready to layer the lasagna. This is useful if you are having guests but the flavour is better too.
What About The White Sauce?
Skip the white sauce and use cottage cheese or ricotta instead. It's easy and it tastes fantastic. If you are unsure about using cottage cheese, try it once. You might be surprised. Not only is it much easier, it makes the vegetable lasagne very light and cuts the fat content right down.
What You Will Need
Extra virgin olive oil
lasagne sheets (no-precook)
500g/1 pound of fresh tomatoes (I like to use whole cherry tomatoes. They are sweet and look really pretty. If you use larger tomatoes, chop them roughly)
1 red pepper
1 white or red onion
2-4 cloves of crushed garlic
Small bunch of fresh basil
About 2 tablespoons of roughly chopped black olives
2/3 cup/ 75g/3oz grated mozzarella
1/3 cup/50g grated parmesan
3 cups/600g of cottage cheese or ricotta
Chop the eggplant, zucchini, pepper and onion into large chunks. Put them in a roasting tray with the tomatoes and garlic and add a couple of tablespoons of extra virgin olive oil and some salt and pepper. Stir well and roast in the oven at 200c/400F for 45 minutes to an hour until the vegetables are very soft and starting to brown.
When the vegetables are cooked, remove the roasting tray from the oven and stir in the olives and basil.
Now you are ready to start layering the vegetable lasagna. Put one third of the vegetable mixture at the base of a heatproof baking dish. Cover with one third of the mozzarella and follow with a layer of lasagne sheets. Add a a third of the cottage cheese or ricotta.
Repeat these layers, finishing with a layer of cottage cheese or ricotta and sprinkle with parmesan.
Bake the vegetarian lasagna for about 30-40 minutes until golden.
Serve with a green salad, some Italian bread and, of course some Italian red wine!
Emer Dwane writes Everyday Vegetarian Recipes, a website that's all about simple and delicious vegetarian food for everyday living. You'll find lots more mouth-watering easy dinner recipes on her website including vegetarian burgers, pizzas, bakes, pies, curries and much more.