Vegetarian Lasagna

This is a lovely and versatile vegetarian lasagne that is cooked and loved by family and friends


1. Preheat the oven to 180°C/350°F

2. Add as couple of teaspoons of olive oil to the pan and heat up to warm but not too hot. Now add the finely chopped onion and allow to cook for about 3 mins.

3. Add the crushed garlic and cook for another 1 minute.

4. Now mix in the courgettes, sweet potatoes, mushrooms, tomatoes and tomato puree. Bring the mixture to simmering point and allow to cook for a further for 5 mins.

5. Now add to the vegetables for flavouring the the salt and pepper.

6. grab a suitable sized dish and grease around the dish with olive oil. Layer a few lasagne pasta pieces into the bottom of the dish to form the base layer.

7. Add a layer of sauce and then continuing to build up the lasagne by using layer of lasagne followed by a layer of sauce. Use the ricotta cheese to make up one layer roughly in the centre of the lasagna.

8. Finally finish off the lasagne dish by sprinkling the top with Parmesan cheese. Now all you have to do is bake for 30 minutes.

9. Now remove from the oven and allow to cool for 5 or 10 mins before serving it in square portions.


Ricotta Cheese 480g
Lasagna Sheets 380g
Olive Oil
Sugar 2 Teaspoons
Tomato Purée 3 Tbsp
Chopped Tomatoes 830g
Chopped Mushrooms 150g
Grated Sweet Potato 420g
Grated Courgettes 2
Garlic 2 Teaspoons
Finely Chopped Onion 1
Grated Parmesan Cheese ½ Cup
Salt And Pepper For Seasoning

Hints 'n' Tips

Serve this vegetarian lasagne with some nice warm ciabatta bread and a lovely fresh Italian salad - belissimo!


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followed the recipe, not sure what happened but did not turn out as i expected im afraid, quite dry.
I have made this before using cottage cheese and it wasn't as dry.
I have made this before using cottage cheese and it wasn't as dry. it does impress vegetarian friends too.
Parmesan is not suitable for vegetarians. Vegetarian hard cheeses are available.
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