Vegetarian Lasagne

Here´s the recipe for the most delicious vegetarian lasagne I´ve ever made, as promised! I assembled it on Monday afternoon and had leftovers for lunch both yesterday and today. Simply yummy!_MG_9244.jpgIngredients

  • lasagna plates (9-12)
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion
  • 4 cloves Garlic
  • 1 whole aubergine, diced
  • 4-5 White Mushrooms, Chopped
  • 1 whole Squash (yellow Or Zucchini), Diced
  • 2 cans chopped Tomatoes
  • 1/2 cup White Wine
  • 1/4 cup Fresh Parsley/Thyme, Chopped (more To Taste)
  • 1/2 teaspoon sea Salt (more To Taste)
  •  Freshly Ground Black Pepper
  •  1/2 Teaspoon Red Pepper Flakes
  • 1 recipient of Ricotta Cheese
  • 2 whole Eggs
  • 1/2 cup Grated Parmesan
  • 1/4 teaspoon Salt
  •  Freshly Ground Black Pepper
  • 1 -2 Thinly Sliced Mozzarella Cheese
  •  Extra Parmesan Cheese, For Sprinkling

_MG_9245.jpgChop the veggies. Warm some olive oil in a pan/casserole and fry the onion and garlic on low temperature. Add the rest of the veggies, then the tomatoes and let it simmer. Sprinkle with salt and pepper, chilli and parsley/thyme. _MG_9246.jpgIn a separate bowl, mix the ricotta with parmesan, 2 eggs and salt and pepper. Arrange the sauce first, then the lasagna plates, the ricotta paste, then sauce and so on. Top with mozzarella, parmesan and thyme. 20-30 minutes in the oven. (I never cook the lasagna plates beforehand and they turn out just fine as long as there´s enough sauce). _MG_9248.jpgBon appetit! 😉_MG_9249.jpgIf you have a best friend, lay on the floor and wait for the food to digest. 😉

xxx, Alina

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