Ingredients with Measurements:
- 1 pack of lasagne sheets
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 can of chopped tomatoes
- 1 tablespoon of tomato paste
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of vegetable broth
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped fresh parsley
- 2 cups of shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the lasagne sheets according to the package instructions and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
4. Add the red bell pepper, zucchini, and carrot and cook for 5-7 minutes until the vegetables are tender.
5. Add the chopped tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir well and cook for 5 minutes.
6. Add the vegetable broth and bring to a simmer. Cook for 10 minutes until the sauce has thickened.
7. In a separate bowl, mix together the ricotta cheese, Parmesan cheese, and chopped parsley.
8. To assemble the lasagne, spread a layer of the vegetable sauce on the bottom of the baking dish. Add a layer of lasagne sheets on top, followed by a layer of the ricotta mixture, and a layer of shredded mozzarella cheese. Repeat the layers until all the ingredients are used up.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
11. Let the lasagne cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 35g
Protein: 22g
Sodium: 1020mg
Sugar: 9g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of vegetable broth or stock.
- You can substitute the ricotta cheese with cottage cheese or tofu.
- You can use any type of shredded cheese instead of mozzarella.
Variations:
- You can add other vegetables such as mushrooms, eggplant, or spinach.
- You can add a layer of cooked lentils or beans for extra protein.
- You can use gluten-free lasagne sheets for a gluten-free version.
Tips and tricks:
- Make sure to cook the lasagne sheets al dente so they don't become mushy.
- You can make the vegetable sauce ahead of time and store it in the fridge for up to 3 days.
- You can freeze the lasagne before baking it for up to 3 months.
Storage instructions:
- Store the leftover lasagne in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the lasagne in the oven at 350°F (175°C) for 15-20 minutes until heated through.
Presentation ideas:
- Serve the lasagne with a side salad and garlic bread.
Garnishes:
- Garnish the lasagne with fresh parsley or basil.
Pairings:
- Pair the lasagne with a glass of red wine.
Suggested side dishes:
- Side salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagne is too dry, add more vegetable broth to the sauce.
- If the lasagne is too watery, cook the sauce for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook the lasagne to an internal temperature of 165°F (74°C) to ensure it's safe to eat.
Food history:
- Linda McCartney was a famous vegetarian activist and musician who popularized vegetarianism in the 1970s. She created many vegetarian recipes, including this lasagne.
Flavor profiles:
- This lasagne has a rich and savory tomato sauce with a creamy ricotta and Parmesan cheese filling.
Serving suggestions:
- Serve the lasagne as a main course for dinner.
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Taste: Savory, Herby, Rich, Cheesy, Comforting