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Vegetarian Lasagne Recipe
Serves 6 | Prep 20 mins | Cook 1 hr 10 mins | Cost per serve $6.35
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| Vegetarian Lasagne |
Vegetarian Lasagne Ingredients
- 1 onion, chopped
- 2 garlic cloves, crushed
- 300g button mushrooms, thickly sliced
- 300g Quorn mince
- 1 large zucchini, roughly chopped
- 1 large carrot, roughly chopped
- 1 x 400g can no-added-salt tomatoes
- 2 cups passata
- 1 x 400g can no-added-salt lentils, drained, rinsed
- 1 teaspoon chilli flakes
- 1 teaspoon mixed fresh herbs
- 1 x 250g punnet cherry tomatoes, roughly chopped
- ¼ cup red wine
- 1½ cups reduced-fat fresh ricotta
- 2 tablespoons reduced-fat milk
- 1 cup (120g) reduced-fat grated cheese
- 4 wholemeal dry lasagne sheets
- Chopped fresh flat-leaf parsley leaves, to serve
- Mixed salad leaves, to serve
Vegetarian Lasagne Preparation
- Preheat oven to 180°C. Grease a 30 x 20cm (6cm deep) baking dish and set aside. Lightly spray a large frying pan with oil and heat over mediumhigh heat. Add onion and garlic and cook, stirring, for 1 minute or until just softened. Add mushroom and cook, stirring, for 2 minutes. Add mince and cook, stirring, for 3–4 minutes or until browned.
- Add zucchini and carrot and cook, stirring, for 2–3 minutes or until just softening. Add tomatoes and passata and cook, stirring, for 1 minute. Add lentils, chilli, herbs, cherry tomato and wine, stirring to combine. Reduce heat to medium-low and cook for 8–10 minutes or until mixture thickens.
- Meanwhile, place ricotta, milk and half the grated cheese in a bowl, combining until smooth.
- Pour half the mince sauce over base of prepared dish. Place two lasagne sheets on top, then cover with half the cheese sauce. Repeat layering with remaining mince sauce, lasagne sheets and cheese sauce. Sprinkle over remaining grated cheese.
- Transfer dish to oven and bake for 45 minutes or until top is golden and cheese is bubbling. Garnish with fresh parsley. Divide lasagne among six serving plates and serve with mixed salad leaves.
