Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, emily’s veggie lasagne. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Emily’s Veggie Lasagne is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Emily’s Veggie Lasagne is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have emily’s veggie lasagne using 19 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Emily’s Veggie Lasagne:

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

Steps to make Emily’s Veggie Lasagne:

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.

So that is going to wrap it up with this special food emily’s veggie lasagne recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!