Vegetarian Lasagne

A community recipe by annsv

Not tested or verified by Nigella.com

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Introduction

This lasagna is the best vegetarian lasagna I´ve ever had. The recepie is originally from a restaurant in Stockholm.

Ingredients

Serves: 6

Metric Cups

For the Red Sauce

2 carrots (peeled and cut into rough sticks)
2 courgettes (roughly chopped)
2 onions (roughly chopped)
2 cloves garlic (pressed)
½ red chilli (without the seeds, cut finely)
1 tin crushed tomatoes
100 millilitres double cream (or less fat if you prefer)
2 teaspoons salt
½ teaspoon sugar
1 pinch of black pepper (freshly ground)
basil leaves (fresh)

For the Filling

250 grams fresh spinach
250 grams feta cheese (good quality, broken and sprinkled)
10 lasagne sheets
150 grams cheese (ground, for topping)

For the Red Sauce

2 carrots (peeled and cut into rough sticks)
2 zucchini (roughly chopped)
2 onions (roughly chopped)
2 cloves garlic (pressed)
½ red chile (without the seeds, cut finely)
1 tin crushed tomatoes
3½ fluid ounces heavy cream (or less fat if you prefer)
2 teaspoons salt
½ teaspoon sugar
1 pinch of black pepper (freshly ground)
basil leaves (fresh)

For the Filling

9 ounces fresh spinach
9 ounces feta cheese (good quality, broken and sprinkled)
10 lasagne sheets
5 ounces cheese (ground, for topping)

Method

Vegetarian Lasagne is a community recipe submitted by annsv and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fry the vegetables in a tsp oil without giving any colour. Add tomatoes, cream and seasoning.

Finally the fresh herbs. Put 1/3 of the red sauce in an ovenproof tin.

The spinach and half the feta cheese, follow with pasta sheets then make the same procedure once more and finish with the red sauce and grated cheese.

Put in the oven at 225 degrees Celsius for approx 25 minutes!

Serve with rucola salad and slices of lemon.

Fry the vegetables in a tsp oil without giving any colour. Add tomatoes, cream and seasoning.

Finally the fresh herbs. Put 1/3 of the red sauce in an ovenproof tin.

The spinach and half the feta cheese, follow with pasta sheets then make the same procedure once more and finish with the red sauce and grated cheese.

Put in the oven at 225 degrees Celsius for approx 25 minutes!

Serve with rucola salad and slices of lemon.

Tell us what you think

What 3 Others have said

I really enjoyed this dish. Judged early cooking of the vegetables so they retained just the right amount of texture. Also included some red peppers which added some more colour

Posted by PaddlerPete on 10th April 2024
I made this vegetarian lasagne last year for a W.I. quiz night. It was a huge success and I have been asked to make it again for this year's event. If its good enough for the discerning ladies of the WI, that's a sure sign of how good it is.

Posted by Bunters on 16th October 2015
I had to part make this night before to save on time for day after as cooking for just 1 vegetarian. So I made the red sauce but my carrots stayed very aldante and so cooked them longer until they had started to soften Leaving out the cream as i googled and wasnt sure i could part cook with cream then reheat without it splitting do i didnt risk It for my guest. Let it go cold then chilled till next day. On cooking day i added the cold cream to cold red sauce and mixed well. then followed rest of recipe used grated mixed cheese montery jack, mozzarella, Cheddar for topping bought already done in bag from supermarket. Prepared it fully all ingredients are cold anyway and sat in fridge for 2 hrs until it was time to for lunch. My guest said it was nice and now it's late I'm doing a Nigella raided fridge and eating leftovers cold and I have to say very impressed as a meat eater this is lovely doesn't need anything else I will add this to my meat free Mondays list which is my new yrs promise to eat more veg.

Posted by clumsymumsy on 27th December 2014