Vegetarian Lasagne
Vegetarian, Gluten Free Option
Servings 10 people
Ingredients
Tomato Sauce
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large garlic cloves, minced
- 2 28oz cans diced tomatoes
- sea salt + fresh pepper, to taste
Vegetarian Lasagne
- 2 medium eggplants, thinly sliced
- 3 medium zucchinis, thinly sliced
- 1 large carrot, grated
- 2 boxes oven-ready lasagna noodles*
- tomato sauce (see above recipe)
- 800 grams mozzarella cheese, grated
- 475 grams ricotta cheese
Instructions
Tomato Sauce
- Heat a large saucepan over medium heat. Add the olive oil, followed by the diced onion.
- Sauté until the onion is translucent, about 3 minutes, then add the minced garlic. Sauté for a further 3 minutes, season with sea salt and pepper.
- Add the diced tomatoes to a blender along with the sautéd onion and garlic. Blend on high until smooth, then return to the large sauce pan to bring to a simmer. Lower the heat and allow to simmer for about an hour, stirring occasionally, or until the sauce has thickened.
Vegetarian Lasagne
- Preheat the oven to 375°F. While the oven is preheating, thinly slice the eggplants and zucchinis lengthwise, grate the mozzarella and the carrot using the larger side of a box grater.
- Spread a thin layer of sauce on the bottom of a 9X13 inch baking pan. Add a layer of noodles, leaving a bit of space between the noodles as they will expand as they cook. Add a layer of sliced zucchini followed by a layer of sliced eggplant. Sprinkle on a bit of the grated carrot followed by a generous layer of grated mozzarella and dollops of ricotta cheese. I like to add about a tablespoon of ricotta to each "slice" worth of lasagne. Finish off with a layer of sauce and then repeat the layering process beginning with the noodles.
- Once you finish your final layer, add one more layer of noodles followed by sauce, mozzarella, and ricotta. Depending on the depth of your pan, you should get three to four layers of noodles. Cover the pan with a sheet of tinfoil, place it on a baking sheet (to catch any drippings or overflow) and pop it in the preheated oven.
- Bake for 45 minutes, remove the tinfoil and bake for a further 15 minutes or until the cheese on top is golden brown and the noodles are cooked through. I like the check the noodles by inserting a knife into the center of the lasagne. Allow the lasagne to rest outside the oven for 10 minutes before slicing. Enjoy!
Notes
*For a gluten free option I use the Chickapea oven-ready lasagne noodles with great results