Cheesy Vegetable Dinner Lasagne Recipe

About this recipe

A hearty and satisfying lasagne packed with fresh vegetables, creamy cheeses, and flavorful herbs, perfect for a comforting dinner. This eggetarian dish is layered with love and baked to golden perfection.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• Pack Tray Of 30 Medium Free Range Eggs
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Cooks & Co Sliced Mushrooms
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 250G Fresh Pasta Co Fresh Egg Lasagne Sheets
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Cathedral City Mature Cheddar Cheese
• 1 Bunch Spring Onions 1 Bunch
• 250G Le Veneziane Gluten Free Lasagne Sheets
• - Ktc Vegetable Oil
• 1 Kg Heera Black Pepper Coarse 1kg
• 140G Greenfields Mixed Herbs, 140G

Instructions

1. 1. In a medium bowl, combine 2 cups ricotta cheese, 1/4 cup chopped fresh parsley, 1/4 cup chopped green onion, 1/4 cup grated parmesan cheese, and 1 egg. Mix well and set aside.
2. 2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 chopped onion and sauté until tender, about 3-4 minutes.
3. 3. Add 1 1/2 cups sliced zucchini, 2 cups sliced mushrooms, 1 teaspoon chopped parsley, 1/2 teaspoon mixed herbs, and a pinch of pepper to the skillet. Cook and stir until the vegetables are tender-crisp, about 5-7 minutes.
4. 4. Stir in 2 cups tomato sauce and let the mixture simmer for 5 minutes. Remove from heat.
5. 5. Cook 16 lasagne noodles in a large pot of boiling water until almost fully cooked, about 8-10 minutes. Drain and rinse the noodles under cold water, then set aside.
6. 6. Preheat your oven to 350°F (175°C). Spread 1 1/2 cups tomato sauce evenly over the bottom of a 9 x 13-inch baking dish.
7. 7. Lay 4 lasagne noodles flat over the sauce. Spread half of the tomato-vegetable mixture over the noodles and sprinkle with 1 cup shredded mozzarella cheese.
8. 8. Add another layer of 4 lasagne noodles. Spread the ricotta mixture evenly over the noodles.
9. 9. Repeat the layers with 4 more noodles, the remaining tomato-vegetable mixture, and 1 cup shredded mozzarella cheese.
10. 10. Top with the final 4 noodles, spread 1 1/2 cups tomato sauce over the top, and sprinkle with 1 cup shredded cheddar cheese.
11. 11. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
12. 12. Let the lasagne rest for 10 minutes before slicing and serving. Enjoy your cheesy vegetable dinner lasagne!