Emily’S Veggie Lasagne

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to make a special dish, Emily’s Veggie Lasagne. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Emily’s Veggie Lasagne is one of the most well liked of recent trending foods on earth. It's simple, it is quick, it tastes yummy. It's enjoyed by millions daily. They're fine and they look wonderful. Emily’s Veggie Lasagne is something that I have loved my entire life.

Many things affect the quality of taste from Emily’s Veggie Lasagne, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Emily’s Veggie Lasagne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Emily’s Veggie Lasagne is 4 - 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook Emily’s Veggie Lasagne using 19 ingredients and 4 steps. Here is how you can achieve it.

Meat who needs it? Not in this recipe anyhow!
Bursting with full of sweet flavours and textures, this is a luxurious lasagne. The creamy ricotta toping goes so well with the rich ragu, covering the medley of vegetables layered between the pasta sheets, this is a comfort food winner!
I made this up by using left over vegetables in my fridge you can use allsorts of different veggies, you can be inventive as it’s a great way to use up the odd vegetables in the bottom of your fridge!

Ingredients and spices that need to be Make ready to make Emily’s Veggie Lasagne:

1. 500 gram homemade Ragu or jarred passata
2. 1 sweet potato, chopped into 1 cm slices
3. 1/4 butternut squash, chopped into 1 cm slices
4. 1 large red onion, finely sliced
5. 4 cloves garlic, finely sliced
6. handful mushrooms left whole
7. 1 yellow pepper, cut into large chunks
8. 1 large courgette, cut into half-moons 1 cm thick
9. few sprigs of basil
10. Drizzle of Olive oil or spray low calorie oil
11. Sprinkling of paprika
12. Sprinkling of mixed dried herbs
13. 250 gram Ricotta Cheese
14. 3 tbsp. heaped of quark (soft low fat cheese)
15. 1 large free range egg
16. 125 gram mozzarella ball
17. dried lasagne sheets (I used 6 but you can use more depending on your dish)
18. 2 large tomatoes
19. Salt and pepper

Instructions to make to make Emily’s Veggie Lasagne

1. Pre- heat the oven to 200 degrees (US 392 DF)
I had ragu in the freezer from my batch cooking early on in the month.
Using a large baking tray, drizzle it with olive oil or spray oil. Put the sweet potato, butternut squash, onion, garlic, mushrooms, pepper, courgette, basil, paprika, mixed herbs and salt and pepper onto the tray, give it a good stir around. Put it into the oven for around 30 - 35 minutes until they have softened.
2. Whilst the veggies are cooking mix the ricotta and quark in a large bowl with a free range egg, salt and pepper stir well. Slice the tomatoes ready for the decoration. Drain the mozzarella and tear into chunks ready for decorating.
When the vegetables have softened lift out of the oven.
3. Using a casserole dish, spoon on half the mixture onto the base of the dish. Then add half of the ragu mixture. Place the lasagne sheets on top of the ragu pressing down. Next repeat the same. On the final layer of the lasagne, spoon and spread on the ricotta mix. Decorate with mozzarella, basil and tomatoes and salt and pepper.
Place into the oven for 40 minutes, making sure the pasta sheets have softened and the cheese is all golden and bubbling on the top.
4. 

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So that is going to wrap this up with this special food Step-by-Step Guide to Prepare Favorite Emily’s Veggie Lasagne. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!