Veggie Lasagne

Assembly:

• •20 lasagne sheets
• •850g (30oz) ricotta cheese
• •900g (2 lbs) mozzarella cheese, shredded
• •Parmesan, grated, for the top

Sautéed vegetables:

• •450g (1 lb) broccoli, chopped
• •450g (1 lb) mushrooms
• •450g (16oz) fresh baby spinach
• •1 tbsp fresh garlic, chopped
• •Extra virgin olive oil
• •1 tsp salt
• •1 tsp black pepper
• •1 tsp red chili flakes

Tomato sauce:

• •1 medium onion, chopped
• •2 tbsp fresh garlic, chopped
• •2 tbsp dried basil
• •1 tbsp oregano
• •1 tsp salt
• •1 tsp black pepper
• •1 tsp red chili flakes (optional)
• •1 tbsp tomato paste
• •1/2 cup olive oil
• •850g (30oz) canned tomatoes
• •430ml (15oz) water

Tomato sauce:

1. Tomato sauce: heat 1/2 cup olive oil in a large pan over medium heat. Cook chopped onion until soft, then add garlic and cook 1 minute. Stir in tomato paste, then add canned tomatoes and water. Season with basil, oregano, salt, black pepper, and chili flakes. Simmer for 20 minutes until the sauce thickens.

Sautéed vegetables:

1. Sautéed vegetables: in a separate pan with olive oil, cook garlic briefly, then add broccoli and mushrooms over high heat until lightly browned. Add spinach and cook until wilted. Season with salt, black pepper, and chili flakes.

Assembly:

1. Cook lasagne sheets in salted boiling water until al dente.

2. Assemble: spread a layer of tomato sauce on the bottom of a deep baking dish. Add a layer of lasagne sheets, then another layer of tomato sauce, then ricotta, then the sautéed vegetables, then mozzarella, then tomato sauce. Repeat layers until all ingredients are used.

3. Finish with a generous layer of mozzarella and a sprinkle of parmesan on top.

4. Bake at 190°C for 40–45 minutes until bubbling and golden.

5. Rest for 10 minutes before slicing.