DinnerMain Course

Vegetable Lasagne

Name: Vegetable Lasagne
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: italian, american
Ingredients: 10 ml olive oil; 100 g yellow onion finely chopped; 75 g carrot finely chopped; 2 clove garlic minced; 340 g cremini mushroom sliced; 750 ml tomato passata; 0.5 tsp dried basil; 0.5 tsp dried oregano; 450 g low-fat ricotta cheese; 225 g frozen spinach thawed and squeezed very dry; 1 tsp salt; 0.5 tsp black pepper freshly ground; 170 g low-fat mozzarella cheese shredded; 55 g low-fat mozzarella cheese shredded; 250 g no-boil lasagne noodle

A hearty and satisfying vegetarian lasagne packed with mushrooms, carrots, and spinach. Layers of pasta are nestled with a creamy low-fat ricotta filling and a simple tomato-herb sauce, then baked until golden and bubbly.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 6
Difficulty: Medium

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

10 mlolive oil
100 gyellow onion, finely chopped
75 gcarrot, finely chopped
2 clovegarlic, minced
340 gcremini mushroom, sliced
750 mltomato passata
0.5 tspdried basil
0.5 tspdried oregano
450 glow-fat ricotta cheese
225 gfrozen spinach, thawed and squeezed very dry
1 tspsalt
0.5 tspblack pepper, freshly ground
250 gno-boil lasagne noodle

cheese filling

170 glow-fat mozzarella cheese, shredded

topping

55 glow-fat mozzarella cheese, shredded

Equipment

9x13-inch baking dish · large skillet · large bowl · spatula · medium bowl · cutting board · knife

The method

Step by step

1
Preheat your oven to 165°C (325°F).
2
Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and carrot, and sauté for 5 minutes until they begin to soften.
About 5 min
Cook’s note: Cooking the carrots and onions first builds a sweet, flavorful base for the lasagne.
3
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.
About 7 min
4
In a large bowl, combine the low-fat ricotta, thawed spinach, the mozzarella for the filling, salt, and black pepper. Mix well.
About 3 min
Cook’s note: Ensure the spinach is squeezed as dry as possible to prevent a watery filling.
5
Stir the cooked vegetable mixture from the skillet into the ricotta and spinach filling. Set aside.
About 2 min
6
In a separate medium bowl, stir together the tomato passata, dried basil, and dried oregano to create the sauce.
About 2 min
7
Begin assembling the lasagne. Lightly grease a 9x13-inch (23x33 cm) baking dish. Spread about a cup of the tomato sauce on the bottom.
About 2 min
Cook’s note: A layer of sauce on the bottom prevents the noodles from sticking and helps them cook.
8
Arrange a single layer of no-boil lasagne noodles over the sauce. Top with half of the vegetable and ricotta mixture, spreading it evenly.
About 4 min
9
Place another layer of noodles on top, followed by the remaining vegetable and ricotta mixture.
About 3 min
10
Add the final layer of noodles. Pour all the remaining tomato sauce over the top, making sure to cover the noodles completely. Sprinkle evenly with the mozzarella for the topping.
About 3 min
Cook’s note: Covering the top noodles with sauce is crucial for them to cook through properly.
11
Bake uncovered for 50 minutes, or until the sauce is bubbling and the cheese on top is melted and lightly browned.
About 50 min
12
Remove the lasagne from the oven and let it rest for at least 10 minutes before slicing and serving.
Cook’s note: Resting allows the lasagne to set, making it much easier to cut into clean slices.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave or in an oven-safe dish at 175°C (350°F) until heated through.