This Vegetable Lasagna is a recipe I get a lot of people raving about and I am sure you will enjoy.
Heat the oil and sauté onions, garlic, ginger and chilli for about 2 minutes.
Add tomatoes and salt and simmer for 20 minutes and in the last minute add the fresh herbs.
Sauté the mushrooms in the melted butter for just a few minutes.
Add the mushrooms, zucchini and the kidneys beans to the tomato mixture. Set aside.
Grease and large baking dish well.
Assemble in layers in a shallow baking dish beginning with lasagne sheets then sauce, ricotta, sweet potato, spinach, mozzarella and parmesan cheese and continue to finish with parmesan.
Bake in 160C oven for 20 minutes or until golden and crispy on top (Make sure the sweet potato is cooked).
Suggested Serving: with steamed vegetables such as broccolini, asparagus, chard or silver beet or with a fresh green salad.
Ingredients
Directions
Heat the oil and sauté onions, garlic, ginger and chilli for about 2 minutes.
Add tomatoes and salt and simmer for 20 minutes and in the last minute add the fresh herbs.
Sauté the mushrooms in the melted butter for just a few minutes.
Add the mushrooms, zucchini and the kidneys beans to the tomato mixture. Set aside.
Grease and large baking dish well.
Assemble in layers in a shallow baking dish beginning with lasagne sheets then sauce, ricotta, sweet potato, spinach, mozzarella and parmesan cheese and continue to finish with parmesan.
Bake in 160C oven for 20 minutes or until golden and crispy on top (Make sure the sweet potato is cooked).
Suggested Serving: with steamed vegetables such as broccolini, asparagus, chard or silver beet or with a fresh green salad.
0 Comments