Val’s Vegetarian Lasagne
This vegetarian lasagna recipe
always gets rave reviews from everyone who tries it – even from non-vegetarians!
1 x 250g pack instant large lasagne
1 x 425g can of Italian style tomatoes
1 x 280g jar antipasto chargrilled capsicum
2 x 190g jars creamy sundried tomato pesto
190g pine kernels
3/4 cup breadcrumbs
500g tub of ricotta or cottage cheese
3/4 cup thickened cream
1 x 500g pack shredded mozzarella cheese
180g fresh baby spinach leaves
Preheat oven to 180C (160C for fan forced ovens).
In one bowl combine tomatoes and capsicum. I like to roughly chop the tomatoes and capsicum inside the bowl. Set aside.
In another bowl combine the 1 1/4 jar of the pesto, spinach, breadcrumbs, ricotta or cottage and nutmeg.
Spread remaining pesto on base of lasagne dish. Layer lasagne sheets to cover base of dish. You may need to trim to fit. Spoon over tomato mixture. Then arrange another layer of lasagne sheets on top. Spoon over spinach mixture and finish with layer of lasagne.
Pour over thickened cream. Sprinkle grated mozzarella on top. Then sprinkle with pine kernels.
Cover with foil and bake for 30 minutes.
Remove foil, return to oven and bake for a further 15 minutes or until golden brown.
Remove from oven and let rest for 10 minutes before serving.