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Vegetarian Lasagna
Serves 6-8
Ingredients:
750g ricotta cheese
1 cup grated parmesan cheese
2 tablespoons olive oil
250g button mushrooms, thinly sliced
3 cloves garlic, crushed
400g baby spinach leaves
¼ cup Sandhurst Jalapeno chillies, coarsely chopped
½ cup Sandhurst sun-dried tomatoes, coarsely chopped
350g sweet potato, peeled and thinly sliced
270g jar Sandhurst char-grilled capsicum, drained
700g pasta sauce
6 fresh lasagna sheets (375g packet)
1 cup loosely packed basil leaves, coarsely chopped
1 egg
1½ cups coarsely grated cheddar cheese
fresh basil leaves, to serve
Here's How:
- Preheat oven to 180ºC. Combine the ricotta and parmesan cheese in a medium bowl and set aside.
- Heat 1 tablespoon of the oil in a large non-stick frypan; cook mushrooms and garlic, stirring until soft. Add spinach and cook stirring until just wilted. Place in a medium bowl and stir in chillies and sun-dried tomatoes.
- Wipe out frypan with paper towel. Heat remaining oil and fry sweet potato in batches for 1 minute each side.
- Spread a third of the pasta sauce into a 35cm x 25cm (3.5 litre) rectangular baking dish and top with a single layer of lasagna sheet (you will need to cut to fit). Top with a third of each of the capsicum, mushroom mixture, sweet potato and basil; top with a third of remaining sauce and ½ cup ricotta cheese mixture, then another lasagna sheet. Repeat layering, ending with lasagna sheet. Combine remaining ricotta mixture with egg; spread over top and sprinkle with cheddar cheese.
- Cover loosely with foil and bake 30 minutes. Remove foil; increase heat to 200ºC and bake for a further 30 minutes or until golden brown. Let stand 10 minutes before serving. Top with fresh basil leaves.
Cook?s tip: vegetarian lasagna can be made up to 3 days ahead and reheated in the oven or microwave.
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Tasty 'Taters
