image for Vegetable lasagne recipe

Vegetable lasagne by Miranda Farr

Vegetable lasagne for 6 person

It’s up to you – freeze the whole lasagne or slice it up and freeze individual portions that you can take out for an easy dinner or lunch.

Ingredients for Vegetable lasagne

  • 500g eggplant, cut lengthways into 5mm-thick slices
  • Olive oil spray
  • 300g cup mushrooms, thinly sliced
  • 1 garlic clove, crushed
  • 100g baby spinach leaves
  • 125g (1/2 cup) light sour cream
  • 1 x 700g btl passata (tomato pasta sauce)
  • 6 fresh lasagne sheets
  • 250g chargrilled capsicum, sliced

    Vegetable lasagne, How to Make

    • Step 1
      Preheat oven to 180°C. Spray the eggplant with oil. Heat a non-stick frying pan over medium heat. Cook one-third of the eggplant for 1-2 minutes each side or until tender and golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining eggplant.
    • Step 2
      Spray the pan with oil. Cook the mushroom and garlic over medium-high heat for 3 minutes or until soft. Add the spinach and cook for 2 minutes or until wilted. Remove from heat and stir in the sour cream. Season with salt and pepper.
    • Step 3
      Spray a 3L (12-cup) capacity baking dish with oil. Spread 125ml (1/2 cup) of the passata over the base. Top with 2 lasagne sheets, overlapping slightly. Top with half the mushroom mixture, half the eggplant, half the capsicum, half the ricotta and half the basil. Top with 2 more lasagne sheets and 160ml (2/3 cup) of the remaining passata. Continue layering with the remaining eggplant, capsicum, ricotta, basil and lasagne sheets.
    • Step 4
      Spread pesto over the top and pour over the remaining passata. Sprinkle with the mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake for a further 15-20 minutes or until golden and cooked through. (To freeze, see note.)

    Notes:
    To freeze: Bake in a freezerproof dish. At the end of step 4, set aside for 1 hour to cool. Place in the fridge to chill. Cover with 2 layers of plastic wrap and 1 layer of foil. Alternatively, cut the chilled lasagne into portions. Wrap each in 2 layers of plastic wrap and place in sealable plastic bags. Freeze for up to 3 months.

    Additional information for Vegetable lasagne

    Preparation: 0:20 Minutes, Cooking: 1:10 Minutes, Serving: 6 Person, Level:

    Nutrition Info:

    2100 kj Energy, 17g Fat Total, 7.5g Saturated Fat, 9g Fibre, 27g Protein, 62g Carbs (total),

    All nutrition values are per serve

    This Vegetable lasagne published first on: Australian Good Taste, Images by: Ben Dearnley

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