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Vegetable Lasagne

Yields6 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Veggies rejoice! we've come up with this incredible recipe for a vegetarian lasagne, made with our delicious Extra Virgin Olive Oil. Full instructions and video here:

Vegetable Lasagne

 

1 pack lasagne sheets
1 jar green pesto
1 large yellow squash, peeled and roughly chopped
2 cups Veggie stock
50g / 1.7oz sundried tomatoes - roughly chopped
1 onion  finely chopped
3 garlic cloves, minced
½ tsp chilli flakes
½ tsp nutmeg
A handful of Spinach leaves
A handful of Fresh Basil
500g / 1.1lb container cottage cheese
2 large eggs
½ cup parmesan cheese, grated
1.5 cups mozzarella cheese, shredded
Salt and fresh ground black pepper, to taste
Olivado Extra Virgin Olive Oil

1

  1. Bring 2 cups of veggie stock to boil and gently place in the butternut squash cubes - cook until tender, roughly 10 minutes. Drain and keep the stock.
  2. In a deep fry pan over a medium heat, fry off the onion and garlic until tender. Add the chopped sundried tomatoes, chilli flakes and nutmeg. Add the cooked butternut squash and spinach and mash up with a fork with a cup of the reserved veggie stock.
  3. In a  separate bowl to stir together the eggs, ricotta or cottage cheese, 1 cup mozzarella, and ¼ cup Parmesan
  4. Heat oven to 190°C / 375°C.
  5. In a deep baking dish layer the lasagne sheets, butternut and spinach mixture, basil pesto, eggy cheesy mixture and basil leaves. Repeat until you have done at least 3 layers. Top with the remaining cheese and basil leaves plus a drizzle of oil.
  6. Bake for 40 minutes. Devour.
Nutrition Facts

Servings 6