Easy vegetarian lasagne recipe
This rich and creamy vegetarian lasagne recipe will satisfy the biggest appetites, and a family of four can enjoy leftovers for lunch the next day.
Lasagne is the ultimate comfort food, and it doesn’t need to be a classic cheesy beef bonanza to be a family favourite. This crowd-pleasing vegetarian lasagne, created by RACV Club Executive Sous Chef Craig Dowling, combines layers of pureed pumpkin with a sauce of ricotta cheese, cream, parmesan cheese and spinach.
“The great thing about this vegetarian lasagne recipe is that even though it’s vegetarian it’s also a very hearty winter dish, so you won’t go hungry,” Dowling says.
The origin of lasagne is said to be Emilia Romagna or Naples in Italy but, like traditional Bolognese sauce, there are many versions of lasagne across Italy.
In Australia, anything goes for creating those creamy cheesy lasagne layers. It could be Bolognese with béchamel sauce or spinach with ricotta. Whatever the ingredients, most experts agree that you need at least three layers of pasta sheets for the dish to qualify as a lasagne.
Dowling recommends a baking dish about 30cm x 24cm x 5cm for this vegetarian lasagne recipe. “Lasagne is one of those dishes that you can’t really make in small batches,” he says. “This recipe would potentially feed 6-8 people quite easily.”
The cream is mixed with the ricotta to make a “ricotta sauce” instead of a bechamel-style sauce. “This will keep the moisture in the dish, and help the dry pasta sheets to cook,” Dowling explains. “Covering the lasagne with foil during the cooking process also helps prevent the pasta sheets drying out.”
Dry pasta sheets are easily accessible, cheap to use and very user friendly. “You could go for the more extravagant option and use fresh pasta sheets, if you want to,” Dowling says.
Serve this vegetarian lasagne with roasted broccoli, asparagus, zucchini or cauliflower in winter and green salad in summer, for an easy and healthy meal.