How to Prepare Favorite Emily’s Veggie Lasagne

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, emily’s veggie lasagne. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Emily’s Veggie Lasagne is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Emily’s Veggie Lasagne is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Emily’s Veggie Lasagne:

1. Get 500 gram homemade Ragu or jarred passata
2. Prepare 1 sweet potato, chopped into 1 cm slices
3. Take 1/4 butternut squash, chopped into 1 cm slices
4. Prepare 1 large red onion, finely sliced
5. Take 4 cloves garlic, finely sliced
6. Get handful mushrooms left whole
7. Prepare 1 yellow pepper, cut into large chunks
8. Make ready 1 large courgette, cut into half-moons 1 cm thick
9. Get few sprigs of basil
10. Take Drizzle of Olive oil or spray low calorie oil
11. Take Sprinkling of paprika
12. Take Sprinkling of mixed dried herbs
13. Take 250 gram Ricotta Cheese
14. Take 3 tbsp. heaped of quark (soft low fat cheese)
15. Make ready 1 large free range egg
16. Take 125 gram mozzarella ball
17. Prepare dried lasagne sheets (I used 6 but you can use more depending on your dish)
18. Make ready 2 large tomatoes
19. Make ready Salt and pepper

Instructions to make Emily’s Veggie Lasagne:

1. Pre- heat the oven to 200 degrees  (US 392 DF)
I had ragu in the freezer from my batch cooking early on in the month.
Using a large baking tray, drizzle it with olive oil or spray oil.  Put the sweet potato, butternut squash, onion, garlic, mushrooms, pepper, courgette, basil, paprika, mixed herbs and salt and pepper onto the tray, give it a good stir around.  Put it into the oven for around 30 - 35 minutes until they have softened.
2. Whilst the veggies are cooking mix the ricotta and quark in a large bowl with a free range egg, salt and pepper stir well.  Slice the tomatoes ready for the decoration.  Drain the mozzarella and tear into chunks ready for decorating.
When the vegetables have softened lift out of the oven.
3. Using a casserole dish, spoon on half the mixture onto the base of the dish.  Then add half of the ragu mixture. Place the lasagne sheets on top of the ragu pressing down.  Next repeat the same.  On the final layer of the lasagne, spoon and spread on the ricotta mix.  Decorate with mozzarella, basil and tomatoes and salt and pepper.
Place into the oven for 40 minutes, making sure the pasta sheets have softened and the cheese is all golden and bubbling on the top.

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