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The Cookery Book

VEGETARIAN

Vegetable Lasagne

World’s Greatest Vegetable Lasagne.webp

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
 

  • Tomato sauce (scroll down for recipe)

  • 1 package of whole wheat (or gluten free) lasagna noodles (I used Spelt Lasagne sheets)

  • Lemon-ricotta (scroll down for recipe)

  • Grilled vegetables (scroll down for recipe)

  • 250g mozzarella cheese

 
 

Tomato sauce (Arrabiata)

 

  • 3 tablespoons olive oil

  • 1 medium size onion (finely chopped)

  • 3 cloves garlic (minced)

  • 25-30 kalamata olives (pitted)

  • 2 tablespoons capers (drained)

  • 4 large beef tomatoes (cut in quarters)

  • 2 cans plum tomatoes

  • Half a pot fresh basil

  • Salt & pepper

 

 

 

Method

 

  1. Heat olive oil in a large pot.
     

  2. Add onion, garlic, and chili and saute  for 2-3 minutes.
     

  3. Add olives, capers and fresh tomatoes and cook it a couple of minutes more before adding the rest of the ingredients.
     

  4. Cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.


 

Grilled Vegetables

 

  • 2 tablespoons olive oil

  • salt

  • 2 Courgettes (sliced) 

  • 1 Aubergine (sliced)

  • 300g mushrooms,

  • 300g fresh spinach

  • 2 cloves garlic

 

 

 

Method

 

  1. Drizzle the zucchini and eggplant with olive oil and salt and bake them in the oven at 200C for about 10 minutes.
     

  2. 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

 

  • 500 g ricotta cheese

  • 1 organic mediun size lemon (juice & zest)

  • a pinch of sea salt

  • 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

 

  1.  Preheat the oven to 350°F.
     

  2. 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.  
     

  3. 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.
     

  4. Bake it in the oven for 40-50 minutes.

     

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