Susie Drage
Music, Art & Cookery
The Cookery Book
Vegetable Lasagne

Vegetable Lasagne
Serves 4-6
Preparation Time 40 mins approx
Cooking time 1 hr 15 mins approx
This is a GUEST RECIPE taken from Green Kitchen Stories, which in my view is one of the best vegetarian online cookery sites. I see that this Lasagna With Grilled Vegetables is a variation taken from other recipes and I have used fresh Spinach.
This is a fairly complex dish and takes time to prepare, but the results are worth it.
Ingredients
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Tomato sauce (scroll down for recipe)
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1 package of whole wheat (or gluten free) lasagna noodles (I used Spelt Lasagne sheets)
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Lemon-ricotta (scroll down for recipe)
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Grilled vegetables (scroll down for recipe)
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250g mozzarella cheese
Tomato sauce (Arrabiata)
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3 tablespoons olive oil
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1 medium size onion (finely chopped)
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3 cloves garlic (minced)
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25-30 kalamata olives (pitted)
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2 tablespoons capers (drained)
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4 large beef tomatoes (cut in quarters)
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2 cans plum tomatoes
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Half a pot fresh basil
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Salt & pepper
Method
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Heat olive oil in a large pot.
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Add onion, garlic, and chili and saute for 2-3 minutes.
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Add olives, capers and fresh tomatoes and cook it a couple of minutes more before adding the rest of the ingredients.
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Cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.
Grilled Vegetables
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2 tablespoons olive oil
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salt
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2 Courgettes (sliced)
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1 Aubergine (sliced)
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300g mushrooms,
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300g fresh spinach
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2 cloves garlic
Method
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Drizzle the zucchini and eggplant with olive oil and salt and bake them in the oven at 200C for about 10 minutes.
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Stir fry the mushrooms in a pan for 5 minutes with olive oil, salt and garlic, then add the Spinach for just one or two minutes to wilt). Remove from the heat and set aside.
Lemon- Ricotta
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500 g ricotta cheese
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1 organic mediun size lemon (juice & zest)
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a pinch of sea salt
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Freshly ground black pepper
Method
Place ricotta cheese in a bowl, grate the lemon zest and squeeze the lemon, add zest and juice to the bowl. Add seasoning and mix it together. (I used a potato masher to do this).
To Assemble
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Preheat the oven to 350°F.
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Start with a thin layer of tomato sauce, cover with a layer of lasagna noodles, a layer of lemon-ricotta, a layer of grilled vegetables, a layer of spinach and a layer of tomato sauce.
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Repeat 2-3 times, top the last layer with the rest of the vegetables, the tomato sauce, the lemon-ricotta and the grated mozarella cheese.
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Bake it in the oven for 40-50 minutes.