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Vegetarian Lasagna

Veggie.Lover's picture
  Lasagna sheets 6 1⁄2 Ounce, use fresh (200 Gram)
  Mature cheddar 6 Ounce, grated (185 Gram)
  Tomato sauce 1⁄2 Cup (8 tbs) (Use As Required)
  Olive oil 1 Tablespoon
  Button mushrooms 6 Ounce, sliced (185 Gram)
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Seeded red chili 1 Teaspoon, chopped
  Zucchini 3 , sliced
  Canned tomatoes 28 Ounce, mashed (Two 440 Gram/14 Ounce Each Pieces)
  White wine 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Chopped fresh basil 2 Tablespoon
  Chopped parsley 2 Tablespoon
For spinach and ricotta sauce
  Frozen spinach 8 Ounce, thawed and well drained (250 Gram)
  Ricotta cheese 8 Ounce, drained (250 Gram)
  Egg 1 , lightly beaten
  Freshly ground black pepper To Taste
For white sauce
  Butter 2 Ounce (60 Gram)
  Flour 1 Ounce (1/4 Cup, 30 Gram)
  Milk 16 Fluid Ounce (2 Cups, 500 Milliliter)
  Ground white pepper To Taste

1. To make tomato sauce, heat oil in a frying pan over a medium heat, add mushrooms, onion, garlic and chili and cook, stirring, for 5 minutes or until onion softens slightly. Stir in zucchini, tomatoes and wine and bring to the boil. Reduce heat and simmer for 15 minutes. Stir in basil and parsley and set aside.
2. To make spinach and ricotta sauce, mix all its ingredients in a bowl. Set aside.
3. To make white sauce, melt butter in a saucepan over a medium heat, stir in flour (a) and cook, stirring, for 1 minute. Remove from heat and whisk in milk (b). Return to heat and cook, stirring, for 5 minutes or until sauce boils and thickens (c). Season with white pepper.
4. To assemble, line base of a lightly greased ovenproof dish with one-third of the lasagna sheets, cutting to size as necessary. Top with half the tomato sauce, then half the remaining lasagna sheets, the remaining tomato sauce and remaining lasagna sheets.
5. Spread spinach and ricotta sauce over lasagna, pour over white sauce and sprinkle with tasty cheese (mature Cheddar). Bake at 180°C/350°F/Gas 4 for 30-40 minutes or until mixture is hot and bubbling and top golden.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1638 Calories from Fat 776

% Daily Value*

Total Fat 87 g134.6%

Saturated Fat 49.5 g247.7%

Trans Fat 0 g

Cholesterol 248.2 mg82.7%

Sodium 952.5 mg39.7%

Total Carbohydrates 138 g46.1%

Dietary Fiber 18.5 g74.2%

Sugars 30.3 g

Protein 76 g151.4%

Vitamin A 413.1% Vitamin C 227%

Calcium 93.9% Iron 71.7%

*Based on a 2000 Calorie diet

Vegetarian Lasagna Recipe