Vegetarian Lasagna
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Looking for an easy vegetarian first course? Try this meat-free Italian lasagna recipe made with pesto, tomatoes, ricotta and Parmesan cheese
17 October, 2012
ingredients
Onion
1, large and finely chopped
Olive oil
Tomatoes
700 g, tinned
Garlic
4 cloves, 2 chopped and 2 halved
Nutmeg
freshly grated
Eggplants
3 each, diced
Ricotta cheese
300 g
Parmesan cheese
50 g, freshly grated
Milk
150 ml
Butter
to grease the dish
Lasagna sheets
250 g
Basil pesto
100 g
Preparation
- Heat 4 tbsp oil and fry the onions.
- Add the tomatoes and the halved garlic cloves and bring to the boil.
- Cook on a high heat for 5 minutes then remove from the heat and season with salt, ground black pepper, nutmeg and a pinch of sugar.
- Fry the eggplants in 2-3 tbsp oil and add the chopped garlic.
- Once the eggplant is very soft, remove from the heat and season with salt and ground black pepper.
- Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
- Mix together the ricotta, parmesan and the milk until creamy.
- Season with salt, ground black pepper and nutmeg.
- The mixture should be very soft; if necessary add some more milk.
- Flake some butter into the baking dish and add some of the tomato sauce.
- Cover with lasagne sheets and spread them with some of the eggplant.
- Add some more sauce and 1-2 tbsp pesto.
- Continue in this manner until everything is used up but be sure to finish with eggplants and 2-3 tbsp pesto.
- Spread the ricotta cream on top as the last layer and sprinkle with some flakes of butter.
- Bake for around 45 minutes until golden brown and serve garnished with fresh rocket.
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