Vegetarian Lasagne |

Posted on

17 September 2012



Vegetarian Lasagne

Vegetarian Lasagne


1 pack lasagna
1fl oz. olive oil
1 onion, chopped
3 cloves garlic, crushed
1 red pepper, diced
1 pkt. button mushrooms, sliced
1 courgette, diced
1 can chopped tomatoes
4fl oz. white wine or vegetable stock
2 oz. fresh chopped parsley
0.5 oz. dried basil
1 pkt. ricotta cheese
2 eggs
Salt and pepper to taste
4 oz. parmesan cheese, split
broccoli, chopped
1lb. mozzarella cheese, sliced


  • Preheat the oven to 180°C
  • Heat up the olive oil in the pan and brown the onions.
  • Add the other vegetables and sauté until softened
  • Add the chopped tomatoes and wine or stock and reduce the heat to a simmer
  • Add the herbs and seasoning and leave to simmer for 10 to 15 minutes
  • Boil the pasta sheets as per the instructions on the packet
  • In a bowl mix the ricotta cheese, eggs, ½ cup parmesan cheese and season
  • To make the lasagna put a little of the vegetable mixture at the base of the oven proof dish that you are using.
  • Add a layer of pasta, then a layer of mozzarella and finally a layer of vegetables.
  • Repeat until the ingredients are finished
  • Finish with a layer of vegetables at the top and sprinkle the remaining half cup of parmesan over
  • Cover with foil and bake for 15 minutes
  • Then uncover and bake for an additional 10-15 minutes
  • Serve with a sprig of fresh parsley and a refreshing glass of Chardonnay.
Cooks Note

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