Tag Archive | zucchini

Vegetarian Lasagna

Makes 8 portions. Can easily be made vegan by omitting the eggs & using only Vegan cheese

  • 2tbsp Olive Oil
  • 1 red onion – diced
  • 6 cloves garlic – minced
  • 1/4 tsp chilli flakes
  • 2 zucchinis – diced
  • 2 red peppers – diced
  • 5 large white button mushrooms – diced
  • 1 eggplant – diced
  • 2 bay leaves
  • 1/2 tsp each of thyme, oregano, salt & pepper
  • 1 can tinned chopped tomatoes
  • 1/4 cup each of fresh basil & parsley
  • 2 eggs (optional if you want to keep this recipe vegan)
  • 1/4 tsp nutmeg
  • 2 cups cheddar cheese (lactose free or vegan)
  • 3 cups mozzarella cheese (lactose free or vegan)
  • 1 cups manchego sheeps cheese (or vegan)
  • 15 brown rice lasagna sheets
  • Over a medium heat cook the Onion, Garlic & Chilli flakes ( 6 mins)
  • Add zucchini, red peppers, mushroom, eggplant, bay leaves, thyme, oregano, salt & pepper (10 mins)
  • Stir in the tomatoes, bring to the boil and reduce to simmer, stirring occasionally (30 mins)
  • Boil the pasta to within 2 mins of cooking time, drain and set aside in cold water.
  • In a bowl beat the eggs with the nutmeg. Add all the cheese apart from 1 cup of the mozzarella.
  • Arrange 1/3 of the lasagna sheets in the bottom of a 9″ x 13″ baking dish.
  • Add 1/3 of the vegetable sauce
  • Top with 1/3 of the remaining lasagna sheets
  • Add 1/2 the cheese
  • Add 1/3 of the vegetable sauce
  • Top with the remaining 1/3 lasagna sheets
  • Add the remaining 1/2 the cheese
  • Add the remaining 1/3 of the vegetable sauce
  • Sprinkle the remaining 1 cup of set aside mozzarella
  • Cover with foil bake at 375F (190C)  – (20 mins)
  • Uncover and bake – (25 mins)
  • Total prep & cooking time  1hr 45 mins