Five-veg lasagne

Name: Five-veg lasagne
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 Tbsps olive oil; 1 aubergine, cut into small chunks; 150 grams mushroom, chopped; 4 roasted red peppers, chopped; 700 grams passata with onions and garlic; 8 lasagne sheets; 400 grams frozen spinach, defrosted; 250 grams ricotta; 25 grams grated parmesan (or vegetarian alternative); 25 grams pine nut

Five-veg lasagne might be just the Mediterranean recipe you are searching for. One serving contains 646 calories, 27g of protein, and 30g of fat. This recipe serves 4. This recipe covers 45% of your daily requirements of vitamins and minerals. It works well as a rather pricey main course. A mixture of lasagne sheets, spinach, ricotta, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 55 minutes. Users who liked this recipe also liked Root veg & ricotta lasagne, White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ), and veg pilaf or veg pulao, how to make asian style veg pilaf.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.

Ingredients you will need

Lasagne Noodles

Eggplant

Mushrooms

Olive Oil

Passata

Peppers

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Spread the rest of the veg over the pasta, cover with passata and another layer of pasta.

Ingredients you will need

Passata

Spread

Pasta

Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned.

Ingredients you will need

Pine Nuts

Parmesan

Ricotta Cheese

Spinach

Pasta

Equipment you will use

Oven

Aluminum Foil

Serve with a crisp green salad.

Equipment

Ingredients

Servings:

4Tbsps

olive oil 1

aubergine, cut into small chunks 150grams

mushroom, chopped 4

roasted red peppers, chopped 700grams

passata with onions and garlic 8

lasagne sheets 400grams

frozen spinach, defrosted 250grams

ricotta 25grams

grated parmesan (or vegetarian alternative)25grams

pine nut

Recommended wine: Chianti, Montepulciano, Sangiovese

Chianti, Montepulciano, and Sangiovese are my top picks for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Casaloste Chianti Classico Riserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.