Winter Vegetable Lasagne Recipe

I’m just sneaking this in under Winter Vegetable Lasagne even though we are technically already into Spring. Think of it as a chance to use up all those winter veggies you have rolling around the bottom of your veggie crisper or in my case using up the bargains I scored at the Adelaide Central Markets.

I’ve never tried a vegetarian lasagne before but have to say I am a convert. This is so tasty and whenever I’m eating this for lunch or dinner it’s good to know I’ve already ticked off most of my five veg for the day.

Time
30 mins prep
50 mins cooking

Ingredients
500gm button mushrooms, sliced
4 x carrots, peeled and chopped in large chunks
1/2 good sized butternut pumpkin (or any other in-season pumpkin) chopped in large chunks
1 x medium onion, finely chopped
2 x garlic cloves
A good bunch of silverbeet (or a packet of frozen spinach) roughly chopped
Lasagne sheets
500gm tub ricotta
1 x jar of your preferred pasta sauce

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Instructions

  1. Cut the pumpkin and carrots into large chunks, I left the peel on the pumpkin as I love the taste of it roasted but it is entirely up to you. Coat the veggies in olive oil and roast at about 200 degrees for 50 to 55 mins or until they are cooked through. (To speed up the process you could cook the carrots in the microwave for a few minutes before roasting as they take longer to cook than pumpkin)
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  2. While the pumpkin and carrots are roasting, sauté the onion for a minute then add the crushed garlic and sauté for a further minute or two until the onion is golden. Set aside
  3. Slice the mushrooms and coat in olive oil then cook in a frypan, in batches, until golden. Set aside
  4. Chop the silverbeet roughly and steam or sauté until wilted. (I just put mine in the same frypan I had been using with a lid on top and cooked it on low for a couple of minutes.) Set aside
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  5. Once your carrot and pumpkin are cooked, pour them into a large saucepan or pot and roughly mash. Add the onions, mushrooms and silverbeet
  6. Add the jar of pasta sauce. Mix. Add any herbs you think would enhance your sauce i.e. bay leaves, thyme, chilli. I left mine plain as I really like the taste of the carrot and pumpkin in particular to come through. Simmer on low for 15 minutes
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  7. Now you have your veggie sauce to start creating the lasagne. Spray a standard lasagne dish with oil
  8. Spread a small amount of sauce on the bottom of the dish. Layer two lasagne sheets (depending on the size of your dish and your lasagne sheets that is) on the sauce then top with more of the chunky veggie sauce, layer ricotta on top of that
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  9. Continue layering, lasagne sheet, sauce, ricotta until you reach the top of your dish. Finish with a lasagne sheet, a final layer of sauce and cover with cheddar cheese
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  10. Bake in oven at 180 degrees for 30-40 minutes until lasagne sheets are cooked through
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This recipe gave me enough for a standard lasagne dish plus another small dish enough for a meal for two.

Modifications

  • Use 375gm Portobello mushrooms with 125gm button mushrooms to enhance the mushroom flavour
  • Use parmesan in with the cheddar on top
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