Roast Vegetable Lasagne With Spinach and Ricotta Recipe
A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal.
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Cooking tools:
- Roasting dish
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Microwave
- Mixing bowl
- Spoon
- Grater
- Baking dish
- Aluminum foil
- Colander
- Saucepan
Ingredients
- 1 medium carrot, chopped
- 2 medium zucchini, chopped
- 1 cup chopped mushroom
- 1/2 purple onion, chopped
- 1 green capsicum, chopped
- 1/2 aubergine, chopped
- 3 -4 garlic cloves, whole with base sliced off
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 3 leaves of torn fresh basil
- salt
- pepper
- 250 g frozen chopped spinach
- 250 g ricotta cheese
- 100 g cubed feta cheese
- 30 g finely grated fresh parmesan cheese
- 400 g fresh lasagna sheets
- 750 g pasta sauce
- 1 1/2 cups grated cheddar cheese
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