Vegetarian Lasagne {Easy & Delicious}

A cooked veggie lasagne with a slice missing, on a table with a spoon, serving from the oven dish.

5 from 1 vote

Vegetarian Lasagne {Easy & Delicious}

Not your average Vegetarian Lasagne! This recipe uses very finely chopped vegetables along with nuts for texture to make a really 'meaty' sauce. Layered with ricotta for an instant cheese sauce, it's the perfect pairing.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

250 g Chestnut mushrooms
3 Courgettes (Zucchini)
150 g Walnut pieces
1 kg Passata
2 tsp Garlic granules
2 tsp Dried oregano
3 tbsp Pesto
750 g Ricotta cheese
1 Lemon Zest only
250 g Lasagne sheets
250 g Grated mozzarella
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 180C.
Put the mushrooms and courgettes into your food processor. Pulse to blend until they are all very roughly chopped. (Into about 1cm - 2cm pieces.)
Now add the walnuts, passata, garlic powder, oregano and pesto. Pulse again to chop the walnuts a little, reduce the size of the vegetable pieces and combine everything. (The vegetable pieces should resemble the texture of mince, without being so fine that it has disintegrated.)
In a separate bowl mix the ricotta with the lemon zest and plenty of salt and pepper.
In an ovenproof roasting dish (approx 25cm x 20cm) spoon in about a THIRD of the vegetable mixture. Top with a THIRD of the pasta sheets, and a THIRD of the ricotta mixture and a THIRD of the mozzarella.
Repeat to create two more layers, finishing on a layer of mozzarella.
Bake for 50 - 70 minutes or until the pasta is cooked through (poke a knife in to test) and the cheese is golden and bubbling.

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