Mushroom and Courgette Lasagne (Vegetarian)
The quest for deliciousness without the meat continues with a vegetarian recipe today - you could make it vegan if you used vegan cheese but I have heard bad things about taste and texture on that front so do so at your own risk!
The flavours are classic Italian - garlic, tomatoes and oregano - and, as cliche as it may sound, you really don't miss the meat. I made this at the weekend for guests as it's easy to prepare in advance... Just add an extra 10-15 minutes to the oven time if you're baking it from the fridge.
Mushroom and Courgette Lasagne
Serves 6
oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
3 courgettes, cut into 1cm cubes
250g mushrooms, sliced
1 x 400ml tin tomatoes
2 tsp dried oregano
200g baby spinach
15g fresh basil, roughly chopped
9 sheets dried lasagne
80g Parmesan/Pecorino
250g mozzarella
sea salt and freshly ground black pepper
Preheat the oven to 180C/350F.
In a large frying pan or casserole, cook the onions with a pinch of salt and a drizzle of oil over a medium heat until softened and lightly browned. Add the garlic and continue to cook for a further two minutes then add the courgettes and mushrooms. Turn up the heat and cook for 5-6 minutes until starting to brown.
Add the tomatoes and oregano with a good pinch of salt and pepper. Bring to the boil then reduce to a simmer and cook for 15 minutes until the sauce has thickened. Stir through the spinach and basil and then remove from the heat.
To assemble the lasagne, put one third of the vegetable mixture on the base of a large baking dish then cover with 3 sheets of lasagne. Top with another third of the vegetable mix, 3 more sheets of lasagne and then half of the mozzarella. Top with the final third of the sauce, the remaining 3 sheets of lasagne and the rest of the mozzarella. Grate over the Parmesan and then bake in the preheated oven for 20-30 minutes (cover with tin foil if it's getting too brown on top).
To serve, divide the lasagne between plates and accompany with a green salad and some garlic bread, if you like.
The flavours are classic Italian - garlic, tomatoes and oregano - and, as cliche as it may sound, you really don't miss the meat. I made this at the weekend for guests as it's easy to prepare in advance... Just add an extra 10-15 minutes to the oven time if you're baking it from the fridge.
Mushroom and Courgette Lasagne
Serves 6
oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
3 courgettes, cut into 1cm cubes
250g mushrooms, sliced
1 x 400ml tin tomatoes
2 tsp dried oregano
200g baby spinach
15g fresh basil, roughly chopped
9 sheets dried lasagne
80g Parmesan/Pecorino
250g mozzarella
sea salt and freshly ground black pepper
Preheat the oven to 180C/350F.
In a large frying pan or casserole, cook the onions with a pinch of salt and a drizzle of oil over a medium heat until softened and lightly browned. Add the garlic and continue to cook for a further two minutes then add the courgettes and mushrooms. Turn up the heat and cook for 5-6 minutes until starting to brown.
Add the tomatoes and oregano with a good pinch of salt and pepper. Bring to the boil then reduce to a simmer and cook for 15 minutes until the sauce has thickened. Stir through the spinach and basil and then remove from the heat.
To assemble the lasagne, put one third of the vegetable mixture on the base of a large baking dish then cover with 3 sheets of lasagne. Top with another third of the vegetable mix, 3 more sheets of lasagne and then half of the mozzarella. Top with the final third of the sauce, the remaining 3 sheets of lasagne and the rest of the mozzarella. Grate over the Parmesan and then bake in the preheated oven for 20-30 minutes (cover with tin foil if it's getting too brown on top).
To serve, divide the lasagne between plates and accompany with a green salad and some garlic bread, if you like.
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