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Alright, don’t linger, let’s approach this emily’s veggie lasagne menu with 19 materials which are surely easy to receive, and we have to process them at the very least through 4 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients - Emily’s Veggie Lasagne:

1. Prepare 500 gram - homemade Ragu or jarred passata
2. Need 1 - sweet potato, chopped into 1 cm slices
3. Take 1/4 - butternut squash, chopped into 1 cm slices
4. Take 1 large red onion, finely sliced
5. Take 4 cloves - garlic, finely sliced
6. Provide handful for mushrooms left whole
7. Need 1 of yellow pepper, cut into large chunks
8. Give 1 large courgette, cut into half-moons 1 cm thick
9. You need for few sprigs of basil
10. Provide for Drizzle of Olive oil or spray low calorie oil
11. Require for Sprinkling of paprika
12. Require Sprinkling of mixed dried herbs
13. Make ready 250 gram - Ricotta Cheese
14. Take 3 tbsp. - heaped of quark (soft low fat cheese)
15. Get 1 for large free range egg
16. Require 125 gram - mozzarella ball
17. Get - dried lasagne sheets (I used 6 but you can use more depending on your dish)
18. Get 2 for large tomatoes
19. Need - Salt and pepper

Emily’s Veggie Lasagne making:

1. Pre- heat the oven to 200 degrees  (US 392 DF)
I had ragu in the freezer from my batch cooking early on in the month.
Using a large baking tray, drizzle it with olive oil or spray oil.  Put the sweet potato, butternut squash, onion, garlic, mushrooms, pepper, courgette, basil, paprika, mixed herbs and salt and pepper onto the tray, give it a good stir around.  Put it into the oven for around 30 - 35 minutes until they have softened.
2. Whilst the veggies are cooking mix the ricotta and quark in a large bowl with a free range egg, salt and pepper stir well.  Slice the tomatoes ready for the decoration.  Drain the mozzarella and tear into chunks ready for decorating.
When the vegetables have softened lift out of the oven.
3. Using a casserole dish, spoon on half the mixture onto the base of the dish.  Then add half of the ragu mixture. Place the lasagne sheets on top of the ragu pressing down.  Next repeat the same.  On the final layer of the lasagne, spoon and spread on the ricotta mix.  Decorate with mozzarella, basil and tomatoes and salt and pepper.
Place into the oven for 40 minutes, making sure the pasta sheets have softened and the cheese is all golden and bubbling on the top.

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