This delicious lasagne is layered with homemade ricotta, a moorish vegetable sauce, lasagne sheets and is topped with cheese. It can be prepared ahead, frozen, made low FODMAP, gluten and lactose free.
Ingredients 1 tbsp olive oil
2 cloves garlic, minced (exclude if low FODMAP)
1 small onion, diced (exclude if low FODMAP)
1 large eggplant, cubed
2 tbsp dried oregano
2 tbsp dried basil
2 zucchini, cubed
1 red capsicum, diced
250 g sliced mushrooms
500 g tomatoes, diced
1/2 cup water
2 bay leaves
1 tbsp Worcestershire sauce (gluten free if required)
Salt and cracked pepper, to taste
300 g grated cheese, (lactose free if required)
500 g homemade lactose free ricotta (substitute with regular long life milk or store bought ricotta if desired)
1 box lasagne sheets (gluten free if required)
Make the homemade ricotta as per the recipe. Substitute with regular long life milk or store bought ricotta if you prefer.
Add the olive oil to a frypan and sauté the garlic for 1 minute on high heat, until golden. Add the onion and sauté for 2-3 minutes until caramelised.
Add the eggplant, oregano, basil, stir and fry for 5 minutes until tender.
Add the capsicum, zucchini, mushrooms, tomatoes, bay leaves, Worcestershire sauce, water, salt and pepper to taste. Stir to combine.
Reduce the frypan to medium heat and simmer for 40 minutes.
Simmering the vegetable sauce will enhance the flavours
Preheat the oven to 180 degrees. Place lasagne sheets in the bottom of a baking dish so they touch but don't overlap.
Remove the bay leaves from the vegetable sauce, add salt and pepper to taste, stir to combine.
Spread the vegetable sauce onto the lasagne sheets.
Spoon the ricotta onto the vegetable layer. Smooth if desired.
Spoon the ricotta and leave in lumps or smooth
Lay lasagne sheets on top of the ricotta.
The lasagne sheet will sit on top of the ricotta
Repeat the layer of vegetable sauce, ricotta and lasagne sheets. Continue layering until the vegetable sauce has been used.
Sprinkle with cheese and cover with foil. Bake for 30 minutes.
Remove the foil and bake for 10 more minutes. Remove from the oven and allow to cool before slicing.