Recipe of Quick Emily’s Veggie Lasagne

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, emily’s veggie lasagne. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Emily’s Veggie Lasagne is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Emily’s Veggie Lasagne is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Emily’s Veggie Lasagne:

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

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