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Mediterranean Vegetable Lasagne
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Dinner (2274) Vegetarian (1517) Cheese (387) Pasta (281) Italian (218) Mediterranean (46) Lasagne (14)
Although lasagne is traditionally a meat dish, I always consider it a vegetarian meal because I only ever eat the veggie version. By using 'light' ingredient varieties, it is nowhere near as fattening or calorific as a traditional beef lasagne, but still rich and creamy.
Preparation Time: 40 minutes
Cooking Time: 1 hour
Makes: 6 servings
8 wholemeal lasagne sheets
3 garlic cloves
2 brown onions
1 courgette
1 aubergine
1 red pepper
400g tinned tomatoes
1 tbsp wholemeal plain flour
1 tbsp ground parsley
50g grated parmesan
100g manchego cheese
250g ricotta cheese
250g light cream cheese
300g half fat creme fraiche
Method
Chop all the vegetable and simmer them in the tinned tomatoes in a pan for twenty minutes with the lid on, and then stir in the flour and parsley.
Soak the lasagne sheets in boiling water until softened and then layer half at the bottom of a baking dish.
Layer half of the vegetable mixture on top of the lasagne sheets.
Grate the manchego and sprinkle half over the vegetable mixture.
Pre-heat the oven to 190 ༠C/ 170 ༠C fan/375 ༠F/5 Gas.
Beat the ricotta, cream cheese, and creme fraiche together, then spread half over the top.
Repeat this layering once more and then sprinkle parmesan over the top.
Bake in the oven for forty minutes.
Categories
#Pasta
#Lasagne
#Cheese
#Vegetarian
#Dinner
#Italian
#Mediterranean
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