A classic vegetarian lasagna recipe that’s a winner with the kids and with anyone who appreciates simple, tasty Italian food. It’s also a great way to sneak in some nutritious vegetables for those kids who are fussy eaters!
1/3 cup olive oil
1 onion, chopped
2 cloves garlic, chopped
100g mushrooms, sliced
2 x 400g cans of chopped tomatoes
140g punnet tomato paste
1/2 cup vegetable stock
1 carrot, diced into small cubes
2 potatoes, diced into small cubes
1 cup parsley, finely chopped
2 teaspoons dry oregano
1 teaspoon dry basil
salt and pepper
1 packet ‘instant’ lasagna (about 150g)
2 cups ricotta cheese
2 cups mozzarella cheese
2 cups grated Parmesan cheese
Preheat the oven to 200 C. Heat the oil in a frying pan and add onion. After 5 minutes add garlic and mushrooms and cook, stirring frequently. Add tomatoes, tomato paste, vegetable stock, carrot and potato. Bring to a boil, then reduce and simmer for 20 minutes or until sauce has reduced and thickened. Add the parsley, oregano, basil, salt and freshly ground black pepper and stir well.
Oil a large baking dish and ladle in about one quarter of the tomato sauce. Arrange one third of the lasagna sheets in a single layer. Spread one third of the ricotta cheese over the top. Sprinkle one third of the Mozzarella cheese on top, then sprinkle one quarter of the Parmesan. Repeat this layering 2 more times. Spread remaining tomato sauce evenly over the top and then sprinkle with the remaining Parmesan.
Bake for 30-40 minutes or until pasta is cooked and top is golden.
Serve with a green salad.