how to make ultimate Vegie lasagne with zucchini lattice

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegie lasagne with zucchini lattice. 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.

Vegie lasagne with zucchini lattice 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. Vegie lasagne with zucchini lattice is something that I’ve loved my entire life.

Table of Contents


  • 20g butter
  • 1 tablespoon extra virgin olive oil
  • 1 leek, trimmed, thinly sliced
  • 3 large garlic cloves
  • 110g (2/3 cup) pine nuts
  • 3 bunches English spinach, trimmed, washed, chopped
  • 3 medium zucchini, coarsely grated, plus 3 large zucchini, thinly sliced
  • 1 bunch fresh basil, chopped
  • 500g fresh ricotta
  • 300ml thickened cream
  • 70g (1 cup) finely grated parmesan (or vegetarian hard cheese)
  • 1 teaspoon finely grated lemon rind
  • Pinch of nutmeg
  • 2 eggs, lightly whisked
  • 250ml (1 cup) tomato pasta sauce
  • 200g (2 cups) grated four cheese mix
  • 9 dried lasagne sheets
  • Mixed baby salad leaves, to serve


  • Step 1
    Preheat the oven to 200�C/180�C fan forced. Lightly grease a 20 x 26cm (base measurement) baking dish.
  • Step 2
    Heat the butter and oil in a large frying pan over medium-high heat until foaming. Add the leek, garlic and half the pine nuts. Reduce heat to medium-low. Cook, stirring often, for 5 minutes or until the leek has softened. Add the spinach and grated zucchini. Increase heat to high. Cook, stirring often, for 5 minutes or until spinach wilts and any excess liquid has evaporated. Stir in the basil. Season well.
  • Step 3
    Whisk the ricotta, cream, parmesan, lemon rind, nutmeg and egg in a bowl until combined. Season well.
  • Step 4
    Spread a third of the pasta sauce over base of prepared dish. Sprinkle with a little cheese. Top with a layer of pasta (break to fit if necessary), a quarter of the ricotta mixture and a third of the spinach mixture. Repeat with half the remaining pasta sauce, a third of the remaining cheese, a third of the remaining ricotta mixture and half the remaining spinach mixture. Top with the remaining pasta sauce, half the remaining cheese, half the remaining ricotta mixture and the remaining spinach mixture. Cover with the remaining ricotta mixture. Sprinkle with almost all the remaining cheese.
  • Step 5
    Layer the zucchini slices in a lattice pattern over the top of the lasagne. Sprinkle with the remaining cheese.
  • Step 6
    Bake the lasagne for 40 minutes or until it is starting to become golden. Sprinkle with remaining pine nuts. Bake for a further 5-10 minutes or until pine nuts are golden. Set aside for 10 minutes to rest. Serve with baby salad leaves.

So that’s going to wrap it up for this exceptional food Vegie lasagne with zucchini lattice 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!

READ  recipe of ultimate stuffed Vanilla, honey & strawberry nut crumble