Veggie Lasagna

Makes about 3-4 servings.

Ingredients

Ingredients - Veggie Mix

• 300 g yellow onions
• 5 cloves garlic
• 1 red bell pepper
• 400 g mushrooms
• 1 courgette
• 2 tbsp olive oil
• 400 g canned whole peeled tomatoes
• 100 ml white wine
• salt, black pepper, and chili flakes to taste
• 500 g ricotta
• 2 eggs
• 100 g shredded cheese (Parmesan / cheddar / Dutch cheese)
• dry lasagna noodles
• 125 g fresh mozzarella (optional)

Preparations

Preparations - Veggie Mix

• Finely chop the onions and garlic.
• Dice the bell pepper and mushrooms.
• Quarter the courgette lengthwise, and then slice into 1 cm thick slices.
• Roughly squash the canned tomatoes by hand.
• Heat up 2 tbsp olive in a pan, and add onions and garlic. Cook for 2 minutes.
• Add chopped bell pepper, cook for another 1 minute.
• Add chopped mushrooms, cook for another 2 minutes.
• Add canned tomatoes and chopped courgette, cook for 1 minute.
• Add 100 ml white wine, and continue cooking.
• Season with salt, black pepper and chili flakes.
• Keep it on a simmer for 15-20 minutes until most of the water is evaporated.

Preparations - Cheese Mix

• In a large bowl, combine ricotta cheese, 2 eggs, plus the shredded cheese.
• Season with salt and pepper.
• If using fresh mozzarella, slice it into thin pieces.

Cooking & Assembly

• Preheat oven at 180 degrees Celsius.
• In a large baking dish, alternately layer the veggie mix, lasagna noodles, ricotta mix, and mozzarella slices (if using). Repeat the layers 3 times.
• Cover the baking dish with aluminium foil, and bake in middle rack of the oven for 20 minutes.
• Remove the foil and bake for an additional 10 minutes.
• Let rest for 10 minutes. (resist the temptation!)
• Dig in.