Tuesday, 23 February 2021

Simple Veggie or Vegan Lasagna Recipe




Today I wanted to share my recipe for this delicious veggie lasagna.  This can also be suitable for vegans if you simply replace the cheese with vegan cheese. This lasagna is a great alternative from a traditional beef lasagna. 

Ingredients:

  • Pasta sheets 
  • 2 large aubergines (or 3 smaller ones) 
  • 2/3 cans of chopped tomatoes or a passata
  • One large white onion 
  • Mozzarella and any other cheese of your choice
  • Red pepper (optional)  
  • Garlic & olive oil
  • Salt, pepper & smoked paprika

Method: 

  1. Chop the aubergines into circles around 1cm thick and then dice the onion and red pepper onto small pieces. 
  2. Place all of the chopped vegetables on a baking tray, cover with salt, pepper and olive oil and cook for around 20 minutes. 
  3. Whilst the vegetables are in the oven, add some olive oil and fresh garlic to a pan and then add the chopped tomatoes or passata and let it simmer for around 15 minutes, adding salt, pepper and some water if needed. 
  4. Once the vegetables are ready, layer them in a deep oven dish with the pasta sheets, sauce and cheese. I like to put some veggies first, then some lasagna sheets and then the sauce before adding some cheese. It is important to make sure that the sheets are property covered in sauce so that they soften and cook through properly. 
  5. Once you have finished layering, add some more cheese on top and bake in the oven for around 30-40 minutes.

Let me know if you try this recipe x

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6 comments

  1. I'm trying to eat more veggies, so this looks like something I need to try!

    www.rdsobsessions.com

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  2. I love lasagna and your vegetarian recipe sounds delicious!

    Jill - Doused in Pink

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  3. I love lasagna and this looks and sounds delicious! I'm pinning it to make later!
    Thanks for sharing!
    Julia x
    https://www.thevelvetrunway.com/

    ReplyDelete
  4. This looks delicious!
    xx- Nina
    http://www.stylingwithnina.com/2021/02/olive-green-coat.html

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  5. This looks amazing! And I just happen to have a few egg plants sitting around the kitchen right now. Thank you for this recipe.
    ~Melissa xx
    https://freshairandfalselashes.com

    ReplyDelete

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