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Before you jump to Vegetarian Lasagna recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is nowadays much more popular than before and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. Even though we’re incessantly being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that a lot of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, individuals can change their eating habits for the better by making a couple of small changes.
The first change you can make is to pay more attention to what you purchase when you shop for food because it is likely that you are inclined to pick up many of the things without thinking. For instance, most likely you have never checked the box of your favorite cereal to find out how much sugar it has. One wholesome substitute that can give you a healthy start to your day is oatmeal. You don’t like eating oatmeal on its own, try mixing in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.
Evidently, it’s not at all difficult to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to vegetarian lasagna recipe. You can have vegetarian lasagna using 10 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Vegetarian Lasagna:
- You need 2 tbsp Olive Oil
- You need 1 Onion
- Provide 2 clove Garlic
- Prepare 2 Aubergines
- Provide 2 Red Pepper
- Prepare 12 Cherry Tomatoes
- Use 500 ml Passata
- Prepare 200 grams Ready Cooked Lasagne Sheets
- Get 300 ml Creme Fraiche
- You need 2 tbsp Grated Parmesan
Instructions to make Vegetarian Lasagna:
- Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables (except cherry tomatoes) together and roast in a large, shallow tin for about 35 mins until lightly charred.
- When done mix the veg with with the passata, cherry tomatoes and garlic in a large bowl.
- Put about a third of the mix in the bottom of the dish. Then cover with Lasagna sheets and repeat. Finish with a layer of lasagna.
- Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagna is heated through and the top is golden and bubbling.
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