Veg­gie lasagne

Olive - - COOK -

1 HOUR | SERVES 6-8 | EASY | V LC ri­cotta 250g spinach 180g, chopped egg 1 Ital­ian-style hard cheese grated to make 4 tbsp

lasagne sheets 300g (min­i­mum 8 sheets) ched­dar 100g, grated

moz­zarella 2 x 125g balls, sliced VEG­ETABLE BOLOG­NESE

mush­rooms 250g, chopped

onion 1, chopped

car­rot 1, chopped

leek 1 small, washed and roughly chopped gar­lic 2 cloves

cel­ery 1 stick, chopped

olive oil 2-3 tbsp

dried thyme 1 tsp

pas­sata 700ml chopped to­ma­toes 400g tin

sugar a pinch bay leaf 1

• To make the veg­etable bolog­nese, put the mush­rooms, onion, car­rot, leek, gar­lic and cel­ery in a food pro­ces­sor and pulse un­til very finely chopped. Tip into a fry­ing pan over a medium heat, add the oil and thyme, and cook for 5-7 min­utes, stir­ring of­ten, or un­til just begin­ning to brown. Add the pas­sata, to­ma­toes, sugar, bay leaf and some sea­son­ing. Stir, then sim­mer, un­cov­ered, for 15 min­utes.

• Heat the oven to 200C/fan 180C/gas 6. Put the ri­cotta, spinach, egg, hard Ital­ian cheese and some sea­son­ing in a mix­ing bowl and whisk un­til thor­oughly com­bined.

• Spread a thin layer of the bolog­nese on the bot­tom of a 20 x 25cm bak­ing dish and driz­zle with a lit­tle olive oil. Top with 2 sheets of lasagne. Spread with more of the bolog­nese and top with 2 more lasagne sheets. Spread 1/2 of the ri­cotta mix­ture on top and sprin­kle with half the grated ched­dar. Top with 2 lasagne sheets then spread with more bolog­nese. Top with 2 more lasagne sheets, spread over the re­main­ing ri­cotta mix­ture and sprin­kle over the re­main­ing ched­dar. Top with the re­main­ing lasagne sheets and spread with a good layer of the bolog­nese.

• Ar­range the moz­zarella on top and bake for 30-40 min­utes or un­til browned and bub­bling.

PER SERV­ING (8) 421 KCALS | FAT 22.5G SATURATES 11.7G | CARBS 29.7G | SUG­ARS 8.9G FI­BRE 4.1G | PRO­TEIN 22.7G | SALT 0.9G

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