VEGETARIAN LASAGNE
Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 17
Steps:
- To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
- Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
- Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.
Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
VEGGIE LASAGNE
A light but luscious vegetarian lasagne to tickle your taste buds - it contains just 13g of fat compared to the more usual 19g
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Pasta, Supper, Dinner, Lunch, Main course, Pasta, Supper
Time 1h15m
Number Of Ingredients 20
Steps:
- Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
- Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.
- Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
- Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.
Nutrition Facts : Calories 279 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium
VEGIE MINCE LASAGNE
This recipe is from Super Food Ideas and PLEASE NOTE the feature ingredient is Sanitarium Vegie Delighs vegie mince for this I have listed Veggie Crumbles as that is what Foom.com will accept.
Provided by ImPat
Categories Spinach
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180C (160C fan forced).
- Lightly grease a 6cm deep, 20cm x 30cm (base measurement) ceramic baking dish.
- Heat oil in a saucepan over medium heat and add onion, carrot and celery and cook, stirring occasionally for about 8 minutes or until onion has softened and then add vegie mince and cook stirring for 2 minutes or until combined.
- Add stock and 2/3 of the pasta sauce and bring to the boil and then reduce heat to low and simmer, uncovered, stirring occasionally for 10 minutes or until slightly thickened.
- Arrange 1/3 of lasagne sheets over base of prepared dish, breaking to fit and then top with half the vegie mince mixtur, half the pumpkin, half the ricotta and half the spinach and then top with lasagne sheets, breaking to fit and repeat with remining vegie mince mixture, pumpkin, ricotta, spinach and lasagne sheets.
- Top with remaining pasta sauce and sprinkle with mozzarella cheese and cover with foil and bake for 20 minutes and then remove goil and bake for 30 minutes or until lasagne sheets are tender and cheese is golden and melted.
- Stand for 5 minutes and sprinkle with parsley and serve with spinach leaves.
Nutrition Facts : Calories 314.2, Fat 12.9, SaturatedFat 6.7, Cholesterol 38, Sodium 263.4, Carbohydrate 35.4, Fiber 3.2, Sugar 5.5, Protein 14.8
FIVE-VEG LASAGNE
This vegetarian main is a great source of vitamins and iron and a simple way to get your 5-a-day
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
- Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.
Nutrition Facts : Calories 528 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 21 grams protein, Sodium 2.11 milligram of sodium
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