Veggie Lasagne with Cheesy Topping

Veggie Lasagne with Cheesy Topping

Ready in 50 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 21, 2016.
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A delish veggie take on the classic lasagne!

Ingredients

VEGGIE LASAGNE

  • 1 tablespoon olive oil
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1 courgette, grated
  • 1 1/2 tablespoons Family vegetable lasagne spice mix
  • 70g tomato paste
  • 1/2 punnet white button mushrooms, grated
  • 1 carton chopped tomatoes
  • 1 can brown lentils, drained and rinsed
  • 3/4 cup water
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons brown sugar
  • 1/2 bag baby spinach leaves, roughly chopped
  • 4 fresh pasta sheets

CHEESY TOPPING

  • 1 tub ricotta cheese
  • 1 egg
  • 1/2 cup milk
  • 1 block parmesan cheese, finely grated (reserve half for top)

Steps

  1. oven to 200°C. Grease a 20 x 30cm baking dish.
  2. Heat oil in a fry-pan on high heat. Cook onion, carrot and courgette for 5–7 minutes until soft. Add spice mix and cook until fragrant, about 30 seconds. Add tomato paste and mushrooms and cook for 2 minutes. Add all remaining lasagne ingredients (except pasta) and simmer for about 5 minutes.
  3. When sauce has finished simmering, season to taste with salt and pepper. Mash until ingredients are combined and lentils have broken down.
  4. In a medium bowl, whisk ricotta cheese, egg, milk and half the parmesan cheese until combined. Season to taste with salt and pepper and set aside.
  5. To assemble lasagne, spread ½ the vegetable sauce over base of prepared dish and top with two lasagne sheets. Repeat then top with final two sheets, pour over cheesy topping, smooth out and sprinkle over remaining parmesan.
  6. Bake veggie lasagne for 20–25 minutes until pasta is just tender and topping is golden brown. Set aside for about 10 minutes before serving.
  7. Divide veggie lasagne between plates.

Nutritional Information

Energy 1890 kj
452 kcal
Protein 26.3g
Carbohydrate 45.2g
Fat 17.6g