- 1 Introduction
- 2 Vegetarian lasagne
- 3 Vegetarian lasagne.
- 4 what you need.
- 5 1 tbsp olive oil.
- 6 1 onion, finely chopped.
- 7 3 garlic cloves, finely chopped.
- 8 2 x 400g cans chopped tomatoes.
- 9 1 tbsp brown sugar.
- 10 1 tbsp balsamic vinegar.
- 11 200g sachet tomato paste.
- 12 800g pack fresh ricotta cheese.
- 13 50g parmesan, grated, plus an extra sprinkling to serve.
- 14 handful basil leaves, sliced, plus a few extra to scatter over the top at the end.
- 15 350g fresh lasagne sheets.
- 16 200g ball mozzarella cheese, drained and torn into small pieces.
- 17 Instructions for making vegetarian lasagne are as follows.
- 18 Conclusion
Vegetarian lasagne is a classic Italian dish, and with today’s veggie-focused grocery stores, it is easier than ever to make. I love this recipe for two reasons: it’s simple to put together, and the results are delicious. You can use any type of pasta you like in this dish – so long as it’s fresh lasagne sheets (not dried) – but I prefer using wholewheat linguine because they cook up nicely without becoming too chewy. If you’re using regular noodles rather than spelt or quinoa pasta, though, I’d recommend cooking them separately until al dente before adding them into the oven alongside your other ingredients so that they don’t get soggy.
- 1 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 2×400 g cans chopped tomatoes
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 200 g sachet tomato paste
- 800 g fresh ricotta cheese
- 50 g parmesan
- 350 g fresh lasagne sheets
- 200 g ball mozzarella cheese
Vegetarian lasagne is a traditional Italian dish with many variations, but it all starts with the same basic ingredients: pasta, tomatoes and cheese. The only difference between recipes is how much or little of each ingredient you use.
You can make your own vegetarian lasagne using any type of pasta (we like fusilli or penne), canned tomato paste, canned diced tomatoes and fresh basil for the sauce if you wish to add more flavor to your dish. If you want to add some color and flavor to your lasagne without changing its consistency too much, try adding crushed red pepper flakes along with garlic powder instead of fresh minced garlic in the sauce!
what you need.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 x 400g cans chopped tomatoes (in their own juice)
- 1 tbsp brown sugar
In a large saucepan, heat the oil and saute the onion for 10 minutes or until soft. Add the garlic and cook for another minute or two before adding all of your other ingredients. Stir well to combine them all together in one go and bring to simmer on top of heat for 10-15 minutes until thickened slightly (but not too much).
1 tbsp olive oil.
Olive oil is a healthy fat that can be used to cook and bake. It’s also a good source of omega-3 fatty acids, antioxidants, and heart-healthy monounsaturated fat.
It’s easy to add olive oil or any other type of cooking oil to your diet—just use it in place of other fats such as butter or vegetable shortening when you’re making something like lasagne noodles.
1 onion, finely chopped.
- Onions are the main ingredient in vegetarian lasagne.
- They’re chopped finely, and they can be used in many recipes.
- Onions are good for you!
3 garlic cloves, finely chopped.
You can use a knife or the chopping board and your hands, whichever you prefer.
If you’re using a knife, give the garlic cloves a rough chop so they’re in small pieces. If you’re using your hands, just squeeze them together until they are all roughly chopped up.
2 x 400g cans chopped tomatoes.
Drain the tomatoes, then chop them into small pieces.
1 tbsp brown sugar.
1 tbsp brown sugar. Brown sugar is used to sweeten the dish and can also be used to caramelize onions. If you’re looking for something that will add a deeper flavor, try using brown sugar instead of granulated white sugar. It has a more complex flavor than white granulated sugar, which makes it perfect for this recipe!
1 tbsp balsamic vinegar.
1 tbsp balsamic vinegar.
Balsamic vinegar is a sweet and sour condiment made from the reduction of white grape juice and must. It’s usually aged in wooden barrels for several years, so you can expect it to have a richer flavor than vinegar made from other fruits like oranges or grapes. It’s often used in cooking, as a salad dressing and even as a glaze on meats (like pork chops).
200g sachet tomato paste.
Tomato paste is a concentrated form of tomatoes, which means it contains more nutrients than the raw fruit. It’s used in many recipes because of its intense flavour and ability to add depth to dishes like lasagne.
Tomato paste is a good source of vitamin A (in particular carotenoids), vitamin C, iron, lycopene and antioxidants. It also contains an enzyme called alliinase that helps break down protein into amino acids for use by our bodies—a process known as proteolysis.
800g pack fresh ricotta cheese.
- 800g pack fresh ricotta cheese
- 125g grated Parmesan cheese (optional)
- 1 tin of chopped tomatoes, drained and roughly chopped. If you can find an organic version, this will make for a much tastier lasagne. I don’t think it makes any difference if you use a tinned or fresh one though!
50g parmesan, grated, plus an extra sprinkling to serve.
Grate the parmesan and sprinkle some extra on top of your lasagne.
handful basil leaves, sliced, plus a few extra to scatter over the top at the end.
Basil leaves are the main ingredient in lasagne, so you’ll want to add a few extra ones. They’re also known as Italian parsley and have a sweet, peppery taste that complements other flavors in this dish.
Basil has a long history of use in Italy and Greece—it’s thought that the Greeks introduced basil to Romans who brought it back home with them. In fact, “basil” means “king” or “queen” because it was believed that the plant would bring good luck!
350g fresh lasagne sheets.
If you’re going to make lasagne, it’s best to use fresh pasta sheets. You can buy these in the supermarket or at a delicatessen. The dried sheets are sold loose and will need to be rehydrated before using them (but they do keep for many months).
Dried sheets take longer to cook than their fresh counterparts, so if you’re planning on making your own homemade lasagne this weekend, try getting your hands on some fresh ones first!
200g ball mozzarella cheese, drained and torn into small pieces.
- 200g ball mozzarella cheese, drained and torn into small pieces.
- 1 egg, beaten.
- 150g ricotta cheese (see below).
Instructions for making vegetarian lasagne are as follows.
- Heat the oil in a large frying pan over medium heat.
- Add the onion and garlic and cook, stirring, for 5 mins until softened.
- Stir in the tomatoes, sugar, balsamic vinegar and tomato paste and bring to the boil
So, there you have it. On that note, I hope this post has been helpful in helping you to understand the types of Italian food and recipes that are available to you if you’re looking for something new. Remember, eating out can be fun, but at home cooking is where it’s at! If anything else, remember that cooking with fresh ingredients leads to healthier meals as well as more satisfying ones – so go ahead and give one of these recipes a try today!