Best recipe For Vegetarian Lasagna

Vegetarian lasagna is all the time a favourite and this one is a real winner. The method could not be easier. A bit of chopping and a microscopic bit of assembly and the oven does the rest.

The tasty vegetable base is made by gradually roasting Mediterranean style vegetables in the oven to bring out big, bold flavours that will motion 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 great too.

Vegetarian Dishes

What About The White Sauce?

Skip the white sauce and use bungalow cheese or ricotta instead. It's easy and it tastes fantastic. If you are unsure about using bungalow 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) 1 eggplant 2 zucchini 500g/1 pound of fresh tomatoes (I like to use whole cherry tomatoes. They are sweet and look nothing else but 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 almost chopped black olives 2/3 cup/ 75g/3oz grated mozzarella 1/3 cup/50g grated parmesan 3 cups/600g of bungalow 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 integrate 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 beginning 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 compound at the base of a heatproof baking dish. Cover with one third of the mozzarella and effect with a layer of lasagne sheets. Add a a third of the bungalow cheese or ricotta.

Repeat these layers, finishing with a layer of bungalow 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 policy some Italian red wine!

Best recipe For Vegetarian Lasagna

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