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Before you jump to Vegetarian Lasagna recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is nowadays much more popular than before and rightfully so. Poor diet is one factor in health problems such as heart disease and hypertension which can place a drain on the economy. There are more and more campaigns to try to get us to follow a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all probability, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. In reality, however, merely making a couple of minor changes can positively impact daily eating habits.
Initially, you will have to be extremely careful when you are shopping for food that you don’t automatically put things in your basket that you don’t wish to eat. For example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before getting it? One healthy option that can give you a great start to your day is oatmeal. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.
Evidently, it’s not hard to start incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to vegetarian lasagna recipe. To cook vegetarian lasagna you only need 10 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Vegetarian Lasagna:
- Take 2 tbsp Olive Oil
- Provide 1 Onion
- You need 2 clove Garlic
- Provide 2 Aubergines
- Provide 2 Red Pepper
- Take 12 Cherry Tomatoes
- Provide 500 ml Passata
- Get 200 grams Ready Cooked Lasagne Sheets
- Use 300 ml Creme Fraiche
- Prepare 2 tbsp Grated Parmesan
Steps 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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