easiest way to prepare any night of the week Vegetarian lasagne

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetarian lasagne. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian lasagne is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetarian lasagne is something that I’ve loved my entire life.

Table of Contents


  • Olive oil, to grease
  • 700g zucchini, thinly sliced lengthways
  • 700g orange sweet potato (kumara), peeled, thinly sliced lengthways
  • 750g fresh ricotta, crumbled
  • 150g Greek-style feta, crumbled
  • 125ml (1/2 cup) milk
  • 2 eggs, lightly whisked
  • 1 x 700g btl passata (tomato pasta sauce)
  • 16 dried lasagne sheets
  • 250g bought chargrilled capsicum, drained on paper towel
  • 250g bought chargrilled eggplant, drained on paper towel
  • 1 cup fresh basil leaves, shredded
  • 5 ripe tomatoes, thinly sliced
  • Mixed salad leaves, to serve


  • Step 1
    Preheat oven to 190�C. Grease a rectangular 3L (12-cup) capacity ovenproof dish with oil. Line a large baking tray with paper towel.
  • Step 2
    Place the zucchini in a large, shallow microwave-safe dish. Add 2-3 tablespoons water. Cover with plastic wrap and cook on High/800 watts/100% power for 2-3 minutes or until almost tender. Transfer zucchini to the lined tray. Place the sweet potato in the microwave-safe dish and cook on High/800 watts/100% power for 3-4 minutes or until almost tender. Transfer sweet potato to the lined tray.
  • Step 3
    Combine the ricotta, feta, milk and eggs in a bowl. Season with salt and freshly ground black pepper.
  • Step 4
    Spoon 125ml (1/2 cup) of passata over the base of the prepared dish. Top with 4 of the lasagne sheets, overlapping or breaking sheets to fit, if necessary. Top lasagne sheets with half the zucchini and sweet potato slices. Spread half the cheese mixture over the slices. Top with 4 of the remaining lasagne sheets. Arrange the capsicum and eggplant over the pasta. Spoon half of the remaining passata over the capsicum and eggplant. Sprinkle with half of the basil. Top with 4 lasagne sheets and then the remaining zucchini and sweet potato slices. Spoon over the remaining passata and sprinkle with remaining basil. Continue layering with remaining lasagne sheets and spread over the remaining cheese mixture.
  • Step 5
    Arrange the tomatoes, overlapping slightly, on top of the cheese mixture. Cover loosely with foil and place on a large baking tray. Bake in oven for 50 minutes or until the pasta is almost tender (when a small sharp knife can be inserted into the lasagne smoothly). Continue baking, uncovered, for a further 20 minutes or until the pasta is tender and lasagne golden brown.
  • Step 6
    Cut into portions and place on serving plates. Serve with mixed salad leaves.

So that’s going to wrap it up for this exceptional food Vegetarian lasagne recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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