Epic Vegetable Lasagne

Ingredients :

Spinach Ricotta:

- 3x 9oz/250g tubs of Ricotta

- 1x 9oz/250g tub of Mascarpone

- 10.5oz / 300g Frozen Spinach, thawed (weighed whilst frozen)

- 1 cup / 80g freshly grated Parmesan

- 1 Egg

- 1/2 tsp Salt

- 1/4 tsp Black Pepper

- 1/8 tsp Ground Nutmeg

Veggie Sauce:

- 4 cups / 1kg Tomato Passata (pureed/strained tomatoes in US)

- 4 cups finely diced Veggies (mushrooms, red pepper, courgette/zucchini, aubergine/eggplant)

- 2 ribs of Celery, finely diced

- 2 small/medium Carrots, finely diced

- 1 large White Onion, finely diced

- 3 cloves of Garlic, finely diced

- 1 small bunch of Fresh Basil, finely diced

- 2 tsp Dried Oregano

- 1/2 tsp EACH Salt, Sugar, Chilli Flakes (or to taste)

- 1/4 tsp Black Pepper

- Olive Oil, as needed

Lasagne:

- 12oz / 350g Fresh Lasagne Sheets

- 3 cups / 300g Mozzarella, shredded

- 1/2 cup / 40g freshly grated Parmesan

Instructions:

1. Veggies: Heat a drizzle of oil in a large pot over medium heat. Add mushrooms, courgette/zucchini, aubergine/eggplant, and red pepper. Fry until soft and starting to char. Remove to a side bowl. Add a little more oil and then add carrot, celery, onion, and garlic. Fry until softened/beginning to brown. Return fried veggies to the pot and mix well.

2. Veggie Sauce: Pour in tomato passata, rinse out the jar/cartons with 1 cup/250ml water and add. Stir in basil and oregano. Season with sugar, salt, chilli flakes, and pepper. Simmer on low for 20-25 minutes until thickened.

3. Spinach Ricotta: In a large mixing bowl, combine ricotta, mascarpone, egg, parmesan, salt, pepper, and nutmeg with a hand mixer until smooth. Fold in thawed spinach until evenly incorporated.

4. Lasagne: Preheat oven to 350F/180C. In an 8x12" baking dish, spread a few spoonfuls of veggie sauce on the base. Layer as follows: Pasta Sheets, Veggie Sauce, Spinach Ricotta, Mozzarella. Repeat layers, ending with Pasta sheets, Spinach Ricotta, Mozzarella, and Parmesan.

5. Bake & Serve: Bake for 30-40 minutes until crispy and golden on top. Let it rest for 10 minutes before serving. Enjoy!