"Layers of love, veggies, and cheesy goodness! 🥕🧄🧀
Perfect for family dinners or a cosy night in. 🌿🍅
Ingredients:
🔸️ 2 tablespoons olive oil
🔸️ 1 medium onion, diced
🔸️ 2 garlic cloves, minced
🔸️ 1 red & yellow bell pepper & zucchini, diced
🔸️ 200g mushrooms, chopped
🔸️ 1 medium carrot, grated
🔸️ Oregano
🔸️ 1 teaspoon dried basil
🔸️ Salt and pepper
🔸️ 800g canned chopped tomatoes
🔸️ 2 tablespoons tomato purée
🔸️ 1 teaspoon sugar
🔸️ 400g ricotta cheese
🔸️ 1 large egg
🔸️ 50g grated cheese
🔸️ 250g spinach
🔸️ Pinch of nutmeg
🔸️ 250g lasagna sheets
🔸️ 250g shredded mozzarella cheese
Instructions:
🔸️ Heat olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté until softened.
🔸️ Stir in the courgette, bell peppers, mushrooms, and carrot. Cook until the vegetables are tender and most of the moisture has evaporated.
🔸️ Season with oregano, basil, salt, and pepper. Set aside.
🔸️ In a saucepan, combine chopped tomatoes, tomato purée, sugar, and basil (if using). Simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
🔸️ In a mixing bowl, combine ricotta cheese, egg, Parmesan, wilted spinach, and nutmeg. Mix until well combined.
🔸️ Preheat your oven to 180°C & Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
🔸️ Lay a single layer of lasagna sheets over the sauce
🔸️ Spread a third of the vegetable filling over the sheets, followed by a third of the ricotta mixture and a third of the tomato sauce
🔸️ Sprinkle a handful of shredded mozzarella on top
🔸️ Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce and a generous sprinkling of mozzarella and Parmesan
🔸️ Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly
🔸️ Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh basil, if desired, and serve warm