Today I have a lasagne recipe with lots of vegetables. It is from one of the Good Food book series. I made it for 7 people, but you can always downscale. Enjoy!
What you need
- 2 egg plants
- 1 courgette
- 4 bell peppers
- 2 onions
- 3 cloves of garlic
- 500 grams of mushrooms
- 500 mL of passata
- 250 grams of ricotta cheese
- 900 grams of frozen spinach
- 60 grams of parmesan cheese
- lasagna sheets
- dried oregano& basil
- ground nutmeg
- pinch of sugar
- salt& pepper
How to make it
- Preheat the oven to 190 degrees Celsius and butter a glass oven tray.
- Cut up your eggplants and courgette in small cubes. Bake in a pan until they are slightly browned. Put them in a big bowl.
- Also cut you peppers and add them to the bowl.
- Cut the mushrooms and sauté them in butter. Mushrooms+ butter= absolute love! Also add these to the bowl.
- Cut the onions and garlic and fry them in some oil. Add these and the oregano, basil, sugar, salt and pepper to the passata. Taste and add more if you want to.
- Defrost your spinach and drain well. You don’t want your topping to be too wet. Let it cool and add the ricotta, nutmeg, parmesan and pepper. The parmesan is very salty, so it is not necessary to add extra in my opinion.
- Time to build! First add a layer of vegetables, then poor over some sauce. Top with lasagna sheets and continue this proces until your oven tray is almost full. Finish with a layer of the ricotta- spinach mixture.
- Cover your lasagna with tin foil and bake for 20 minutes. Take of the tin foil and bake for 10 minutes more. Then it is time to attack!
All in all an awesome healthier take on the average lasagna. We had some red wine with it, which was a really nice combination!
What is your favorite kind of lasagna?