Ruth’s Family Favourite Vegetarian Lasagne

Serves 6

This recipe was kindly shared by Jennifer from our team. It’s her sister Ruth’s tasty family vegetarian lasagne. The beauty of family recipes like this delicious lasagne is that they are tried and true. Ruth’s lasagne is packed full of goodness and perfect for a family do or just for dinner with plenty of leftovers for the next night. Although it sounds like a lot of veggies, they reduce down to make a lovely thick, hearty sauce. Any leftover sauce can be frozen to use on pizzas or served with pasta another night.

 

Ingredients

For the sauce:

  • 2 x diced eggplants
  • 2-3 x diced capsicums
  • 3 x diced courgettes
  • 2 x diced red onions
  • 4 decent cloves of fresh garlic crushed
  • Lashings olive oil
  • 3 x tins of cherry tomatoes or any kind of tinned crushed tomatoes
  • 1 x tablespoon dried oregano or fresh if have it
  • 1 x tablespoon of sugar
  • Salt and pepper to taste
     

Ricotta mix ingredients:

  • 2 x 500g pots of fresh ricotta
  • 2 x eggs
  • 3 tablespoons basil pesto
  • Zest of one lemon
  • Pinch of nutmeg
     

Other lasagne ingredients

  • 1x packet of fresh lasagne sheets
  • Cheese layer: 1 to 1 1/2 cups of grated cheese (use whatever you have in the fridge, but ideally colby or mozzarella is best)
  • Bag of baby spinach (or spinach from your garden)
  • Final cheese topping: 1 cup of grated Colby cheese, mixed with half a cup of grated parmesan (depending on how cheesy you want it) to sprinkle on top
     

Method

  1. Pre-heat oven on fan bake at about 180°.
  2. Combine the eggplant, capsicum, courgette, onions, and garlic into a large pot with lashings of olive oil and mix through.
  3. Cover with a lid and simmer the veggie base for up to an hour on low to sweat the vegetables down for a more flavoursome thick sauce
  4. Add the tinned tomatoes, oregano, and sugar.
  5. Season with salt and pepper to your taste and simmer again for about 30 mins until it is thick and saucy.
  6. Meanwhile, make the filling by combining the ricotta cheese with eggs and basil pesto.
  7. Then add lemon zest and nutmeg.
     

Putting it all together

Once the pasta sauce and ricotta mix are ready, it’s time to put it all together. Here are Ruth’s tips before you start your lasagne assembly:

  • When layering with sauce, put enough on each layer to give good coverage.
  • Scatter the spinach to cover as much as you like. A full to ¾ of a bag will be enough for the whole dish.
  1. Add a layer of sauce on the bottom of the dish.
  2. Add a sheet of fresh lasagne, then top with a layer of the ricotta mix.
  3. Add a layer of spinach.
  4. Add another lasagne sheet and top with tomato sauce and half of the grated cheese.
  5. Another lasagne sheet and top with a layer of ricotta mix and spinach on top.
  6. Add the final lasagne sheet and top with tomato sauce, and the cheese topping mix of grated cheese and grated parmesan
  7. Bake in the oven for about 40 minutes.
  8. Leave to stand for ten minutes before serving.
  9. Serve with a fresh salad and crusty bread.
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Vegetable Lasagne recipe

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