Garden vegetable lasagne

0 likes 0 comments Recipe by Katrin Pechinger

Ingredients for 6 pieces

1 medium red onion, thinly sliced
1½ cups colored capsicums, cut into thin strips
½ medium eggplant, peeled and diced
½ large zucchini, peeled and diced
½ cups sliced mushrooms (brown button mushrooms)
4 garlic cloves, minced
9 ready to bake lasagna noodles
1 cup edam/Swiss/colby cheese, shredded

Ricotta mixture
1 cup (250g) ricotta cheese
1 tsp fresh basil, chopped
1 tsp fresh rosemary, chopped
2 tsp fresh oregano, chopped
½ tsp salt
1 tsp black pepper
1 egg, beaten

Marinara sauce

1 can crushed tomatoes
2 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp white wine vinegar
2 tsp oregano
2 tsp rosemary
1 tsp thyme
1/4 tsp chili flakes
1/4 cup red wine (Claret equivalent, dry fruity red)

50 min

Directions

1. Preheat the oven to 200 C. Spray an 8 x 8 baking dish with cooking spray.

2. Place 1 tbsp of olive oil in a large skillet over medium heat. Add the onions and cook until soft/translucent. Then add the other vegetables and saute for 10 minutes, stirring occasionally, or until they have softened.

3. Stir in half the garlic and saute for 2-3 minutes. Remove vegetables from heat.

4. In a medium bowl combine half the garlic, the ricotta cheese, basil, rosemary, and oregano. Mix well. Stir in the beaten egg.

5. In a saucepan combine all the ingredients for the marinara sauce and reduce slightly.

Layer the following:
Thin layer of sauce into the bottom of the baking dish
Lasagne sheets
Tomato sauce
1/3 of the veggie mixture
Tomato sauce
1/4 of the ricotta mixture
Mozzarella
...Repeat above layers 2 more times
Then, the last layer is: lasagne sheets, ricotta, mozzarella.

6. Cover with foil and bake for 20 minutes. Remove foil and bake and additional 15 minutes or until cheese is melted.

7. Remove from oven and let stand for 5 minutes. Slice and enjoy.

main courses, lasagne, stove and oven, vegetarian, baking dish May 27, 2018 21:53