DinnerMain Course

Vegetable Lasagne

Name: Vegetable Lasagne
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 порций
Cuisine: italian, american
Ingredients: 10 ml olive oil; 100 g yellow onion finely chopped; 75 g carrot finely chopped; 2 зубчик garlic minced; 340 g cremini mushroom sliced; 750 ml tomato passata; 0,5 ч. л. dried basil; 0,5 ч. л. dried oregano; 450 g low-fat ricotta cheese; 225 g frozen spinach thawed and squeezed very dry; 1 ч. л. salt; 0,5 ч. л. 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.

Оригинальный рецепт от Forkin

Общее время: 1 ч 40 мин
Порции: 6
Сложность: Средне

Информация об аллергенах: может содержать молоко. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

10 mlolive oil
100 gyellow onion, finely chopped
75 gcarrot, finely chopped
2 зубчикgarlic, minced
340 gcremini mushroom, sliced
750 mltomato passata
0,5 ч. л.dried basil
0,5 ч. л.dried oregano
450 glow-fat ricotta cheese
225 gfrozen spinach, thawed and squeezed very dry
1 ч. л.salt
0,5 ч. л.black pepper, freshly ground
250 gno-boil lasagne noodle

cheese filling

170 glow-fat mozzarella cheese, shredded

topping

55 glow-fat mozzarella cheese, shredded

Инвентарь

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

Приготовление

Шаг за шагом

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.
Около 5 мин
Совет повара: 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.
Около 7 мин
4
In a large bowl, combine the low-fat ricotta, thawed spinach, the mozzarella for the filling, salt, and black pepper. Mix well.
Около 3 мин
Совет повара: 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.
Около 2 мин
6
In a separate medium bowl, stir together the tomato passata, dried basil, and dried oregano to create the sauce.
Около 2 мин
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.
Около 2 мин
Совет повара: 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.
Около 4 мин
9
Place another layer of noodles on top, followed by the remaining vegetable and ricotta mixture.
Около 3 мин
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.
Около 3 мин
Совет повара: 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.
Около 50 мин
12
Remove the lasagne from the oven and let it rest for at least 10 minutes before slicing and serving.
Совет повара: Resting allows the lasagne to set, making it much easier to cut into clean slices.

Правильное хранение

Хранение

Store leftovers in an airtight container in the refrigerator.

Разогрев

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