Vegetable Lasagne With Homemade Ricotta

Vegetable Lasagne With Homemade Ricotta

Posted 2017-04-23 by Naomi follow
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.

[Image1 Delicious vegetable lasagne is a family favourite]
Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours
Serves: 1 lasagne, 12 portions

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 [Link http://recipeyum.com.au/easy-homemade-lactose-free-ricotta/ lactose free ricotta] (substitute with regular long life milk or store bought ricotta if desired)
1 box lasagne sheets (gluten free if required)

Method
  • Make the homemade ricotta as per the [Link http://recipeyum.com.au/easy-homemade-lactose-free-ricotta/ 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.
  • [Image2 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.
  • [Image3 Spoon the ricotta and leave in lumps or smooth]
  • Lay lasagne sheets on top of the ricotta.
  • [Image4 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.
  • Serve with salad, garlic bread or a slice of my [Link http://recipeyum.com.au/easy-olive-and-rosemary-focaccia/ olive and rosemary focaccia.]
  • [Image5 Hot out of the oven]

    Tips
  • This can be made ahead and reheated in a low oven or microwaved.
  • Slice into individual portions, wrap and freeze.

  • For more of my recipes visit [Link http://recipeyum.com.au/cookbook/108127/ Naomi's recipes]

  • Categories
    #italian
    #vegetarian
    #vegetables
    #eggplant
    #zucchini
    #ricotta
    #pasta
    #gluten_free_
    #lactose_free
    #low_fodmap_
    #dinner
    #lunch
    #healthy
    #easy

    %recipeyum
    228525 - 2023-07-17 10:41:46

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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