30-plant Lasagne Recipe | Waitrose & Partners

INTRODUCTION

Lasagna is a classic dish that many people enjoy. It’s warm, comforting, and packed with flavor. The 30-plant lasagna is an exciting twist on the traditional recipe. This version is not only tasty but also packed with vegetables, making it a healthier choice. Whether you are a vegetarian or just looking to add more greens to your diet, this recipe is for you!

WHY YOU WILL LOVE THIS RECIPE

This 30-plant lasagna is special for many reasons. First, it uses 30 different types of plants, which means lots of flavors and nutrients. Each bite is colorful and full of taste. You can enjoy a variety of vegetables, ensuring each serving is rich in vitamins.

Second, it’s simple to make! Even if you are not an expert in the kitchen, you can follow the steps and create a delicious meal. It’s also a great way to use up leftover vegetables.

Finally, this lasagna is perfect for sharing. It makes a large dish, so you can feed family or friends. It’s a great dish for gatherings or even a cozy dinner at home.

HOW TO MAKE 30-plant Lasagne

Here’s how to make this tasty 30-plant lasagna. The recipe is easy to follow, and you will see how simple it is to create this delightful meal.

EQUIPMENT NEEDED

Before you start cooking, make sure you have the following equipment:

• A large baking dish
• A large pot
• A frying pan
• A mixing bowl
• A spatula
• A knife and cutting board
• A measuring cup

Ingredients You’ll Need:

To make the 30-plant lasagna, you will need the following ingredients:

• 12 lasagna sheets
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 carrots, grated
• 1 zucchini, chopped
• 1 bell pepper, diced
• 200g of mushrooms, sliced
• 1 cup of spinach, chopped
• 1 cup of kale, chopped
• 1 cup of cherry tomatoes, halved
• 1 cup of peas
• 1 cup of corn
• 1 cup of broccoli florets
• 1 cup of cauliflower florets
• 1 cup of aubergine, diced
• 1 cup of butternut squash, diced
• 2 tablespoons of olive oil
• 2 teaspoons of oregano
• 1 teaspoon of basil
• Salt and pepper to taste
• 500g of ricotta cheese
• 2 cups of mozzarella cheese, shredded
• 1 cup of Parmesan cheese, grated

STEP-BY-STEP INSTRUCTIONS:

1. Prepare the Oven: Preheat your oven to 180°C (350°F).

2. Cook the Vegetables: In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic and stir for a few minutes until they soften.

3. Add More Vegetables: Add the carrots, zucchini, bell pepper, mushrooms, spinach, kale, tomatoes, peas, corn, broccoli, cauliflower, aubergine, and butternut squash to the pan. Stir well and cook for about 10-15 minutes until they are tender.

4. Season: Sprinkle in the oregano, basil, salt, and pepper. Mix well and then remove from heat.

5. Prepare the Cheese: In a mixing bowl, combine the ricotta cheese with some salt and pepper. Mix until smooth.

6. Layer the Lasagna: Spread a thin layer of the vegetable mixture at the bottom of your large baking dish. Place three lasagna sheets on top. Add more vegetable mixture, then spread a layer of ricotta cheese over it. Sprinkle some mozzarella on top.

7. Repeat Layers: Continue layering until you run out of ingredients. Finish with a layer of lasagna sheets, ricotta cheese, and top with remaining mozzarella and Parmesan cheese.

8. Bake: Cover the dish with foil and bake in the oven for about 30 minutes. Then remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbling.

9. Cool: Once cooked, let the lasagna cool for a few minutes before slicing it.

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HOW TO SERVE 30-plant Lasagne

You can serve this 30-plant lasagna hot from the oven. Cut it into squares and serve on plates. It goes well with a simple side salad or garlic bread. For an extra touch, you can sprinkle some fresh herbs on top before serving.

STORAGE & FREEZING: 30-plant Lasagne

If you have leftovers, you can store them in an airtight container in the fridge. It will stay good for about 3-4 days. If you want to freeze it, cut it into portions and wrap them well in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. When you are ready to eat it, just thaw it overnight in the fridge and reheat it in the oven.

SERVING SUGGESTIONS

This lasagna is very filling on its own. However, it pairs well with:

• Garlic bread
• A fresh green salad
• A glass of red wine
• Sliced avocados
• Steamed vegetables

VARIATIONS

You can change this recipe to fit your taste! Here are some ideas:

• Cheese Variety: You can use different types of cheese like goat cheese or feta for a different flavor.
• Sauce: Use a homemade tomato sauce or a white sauce instead of ricotta if you prefer.
• Meat Options: If you’re not vegetarian, you can add cooked ground beef or chicken to the vegetable layers.
• Gluten-Free: Use gluten-free lasagna sheets if you need a gluten-free option.

FAQs

1. Can I use frozen vegetables?

Yes, frozen vegetables will work well in this recipe. Just make sure to thaw and drain them before using.

2. How long does it take to cook the lasagna?

The total cooking time is about 50-60 minutes, including baking.

3. Can I make this lasagna in advance?

Absolutely! You can prepare it a day ahead. Just store it in the fridge before baking and pop it in the oven when ready.

4. What can I serve with lasagna?

Garlic bread, salad, or steamed vegetables are great sides.

MAKE-AHEAD TIPS FOR 30-plant Lasagne

To save time, you can prepare the vegetable mixture and the cheese mix a day before. Store them separately in the fridge. You can also layer the lasagna the night before and keep it covered in the fridge until you are ready to bake it. This way, all you have to do is pop it in the oven when you’re ready to eat!

Making 30-plant lasagna is not just a cooking task but an opportunity to share delicious homemade food filled with plants and flavors. Enjoy each layer of goodness, and happy cooking!

30-Plant Lasagna

This vibrant 30-plant lasagna is a healthy, flavorful twist on a classic dish, packed with a variety of vegetables and cheesy goodness.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Lasagna

• 12 sheets 12 lasagna sheets Regular or gluten-free
• 500 g 500g of ricotta cheese
• 2 cups 2 cups of mozzarella cheese, shredded
• 1 cup 1 cup of Parmesan cheese, grated

For the Vegetable Mixture

• 1 large 1 large onion, chopped
• 3 cloves 3 cloves of garlic, minced
• 2 medium 2 carrots, grated
• 1 medium 1 zucchini, chopped
• 1 medium 1 bell pepper, diced
• 200 g 200g of mushrooms, sliced
• 1 cup 1 cup of spinach, chopped
• 1 cup 1 cup of kale, chopped
• 1 cup 1 cup of cherry tomatoes, halved
• 1 cup 1 cup of peas
• 1 cup 1 cup of corn
• 1 cup 1 cup of broccoli florets
• 1 cup 1 cup of cauliflower florets
• 1 cup 1 cup of aubergine, diced
• 1 cup 1 cup of butternut squash, diced
• 2 tablespoons 2 tablespoons of olive oil For sautéing vegetables
• 2 teaspoons 2 teaspoons of oregano
• 1 teaspoon 1 teaspoon of basil
• Salt and pepper to taste

Method

 

Preparation

1. Preheat your oven to 180°C (350°F).
2. In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic and stir for a few minutes until they soften.
3. Add the carrots, zucchini, bell pepper, mushrooms, spinach, kale, cherry tomatoes, peas, corn, broccoli, cauliflower, aubergine, and butternut squash to the pan. Stir well and cook for about 10-15 minutes until they are tender.
4. Sprinkle in the oregano, basil, salt, and pepper. Mix well and then remove from heat.
5. In a mixing bowl, combine the ricotta cheese with some salt and pepper. Mix until smooth.

Layering and Baking

1. Spread a thin layer of the vegetable mixture at the bottom of your large baking dish. Place three lasagna sheets on top. Add more vegetable mixture, then spread a layer of ricotta cheese over it. Sprinkle some mozzarella on top.
2. Continue layering until you run out of ingredients. Finish with a layer of lasagna sheets, ricotta cheese, and top with remaining mozzarella and Parmesan cheese.
3. Cover the dish with foil and bake in the oven for about 30 minutes. Then remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbling.
4. Once cooked, let the lasagna cool for a few minutes before slicing it.

Notes

For serving, cut into squares and serve on plates. It pairs well with a simple side salad or garlic bread. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months. Thaw and reheat before serving.