The Veggie Lasagne

A great, hearty vegetarian option – The Veggie Lasagne!


INGREDIENTS

FOR THE SAUCE

  • 150g Pancetta cubes (this adds great depts of flavour but is of course optional if you’d like to keep it vegetarian!)
  • 1 Red onion, finely chopped
  • 5 Garlic cloves (this sounds like a lot, but trust me on this, it won’t be garlic-y), finely sliced
  • 2 Carrots, peeled and cut into 0.5 cm pieces
  • 1 Spring of rosemary
  • A handful of fresh basil, finely chopped
  • 2 Tbsp. Tomato paste
  • 600ml Passata
  • Salt
  • Pepper

FOR THE LASAGNE

  • 6-8 Lasagne sheets (I used fresh sheets but dried sheets will work just fine)
  • 1 Aubergine, washed and sliced length ways into 0.5 cm pieces
  • 2 Sweet red point peppers, washed and cut into 2 cm pieces
  • 2 Balls of good quality mozzarella
  • 100g Parmesan
  • Salt
  • Pepper

DIRECTIONS

FOR THE SAUCE

  1. Pre-heat the oven to 200c
  2. In a little olive oil, fry the onion (if using pancetta, skip the oil, fry the pancetta, put it aside and fry the onion in the excess oil from the pancetta)
  3. When the onion is translucent, add the garlic, carrot and rosemary and fry for 3-4 minutes
  4. Add the tomato paste and stir for a couple of minutes, careful not to burn the paste
  5. Lastly, add the passata, season with salt and pepper and stir in the basil

FOR THE LASAGNE

  1. Drizzle the aubergine with a little olive oil, salt and pepper and roast in the oven until golden (approx. 10-15 minutes)
  2. Repeat with the sweet bell pepper and roast until they have soften
  3. Assemble the lasagne by layering a few of the lasagne sheets on the bottom of your roasting tray (the number of sheets per layer depends on the dimensions of your tray), followed by a ladle of sauce, some of the pepper and aubergine, mozzarella and finally parmesan. Repeat this step until you’ve run out of ingredients (this should be about 4-5 layers of lasagne) and finish with a sauce/cheese layer
  4. Bake in the oven for 30-40 minutes, checking every now and then to ensure it doesn’t burn the cheese
  5. Serve with some freshly grated parmesan, a little basil and a nice salad
  6. Enjoy!

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