Recipe of Any-night-of-the-week 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. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Emily’s Veggie Lasagne is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Emily’s Veggie Lasagne is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. 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:

1. Prepare 500 gram homemade Ragu or jarred passata
2. Make ready 1 sweet potato, chopped into 1 cm slices
3. Take 1/4 butternut squash, chopped into 1 cm slices
4. Take 1 large red onion, finely sliced
5. Prepare 4 cloves garlic, finely sliced
6. Prepare handful mushrooms left whole
7. Make ready 1 yellow pepper, cut into large chunks
8. Get 1 large courgette, cut into half-moons 1 cm thick
9. Prepare few sprigs of basil
10. Take Drizzle of Olive oil or spray low calorie oil
11. Take Sprinkling of paprika
12. Take Sprinkling of mixed dried herbs
13. Take 250 gram Ricotta Cheese
14. Take 3 tbsp. heaped of quark (soft low fat cheese)
15. Take 1 large free range egg
16. Make ready 125 gram mozzarella ball
17. Make ready dried lasagne sheets (I used 6 but you can use more depending on your dish)
18. Prepare 2 large tomatoes
19. Take Salt and pepper

Instructions to make Emily’s Veggie Lasagne:

1. 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.
2. 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.
3. 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.

So that’s going to wrap it up for this exceptional food emily’s veggie lasagne recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!