Ingredients
For The Vegetables
2 tbsp
olive oil, divided
450g/16oz
courgettes, (zucchini) cut into bite size pieces
2
red peppers, (bell peppers) cut into bite size pieces
500g/1.1 lb
chestnut mushrooms, (cremini mushrooms) cut into bite size pieces
salt, to taste
ground black pepper, to taste
1 tsp
chilli flakes, (optional) divided
For The Sauce
2 tbsp
olive oil
4 cloves
garlic, finely chopped
2 tsp
Italian seasoning
1 tsp
chilli flakes, (optional) or to taste
2 x 400g cans
peeled plum tomatoes, (28oz total weight) pureed
1 1/2 tsp
salt, or to taste
1 tsp
ground black pepper, or to taste
1 tsp
sugar
45g/1.5oz
crème fraiche
1/2 cup
vegetable stock, (180ml)
For The Lasagne
9-10
dried lasagne sheets
250g/8oz
mozzarella, (pizza mozzarella/low moisture mozzarella) grated
Method
- 1. To make the the vegetables: heat 1 tbsp of oil in a wok or pan over a medium high heat. Add the courgettes and peppers and cook for 5-6 minutes or until the courgettes become lightly golden brown, season with salt, pepper and half of the chilli flakes (if using). Remove from the pan and set aside.
- 2. Return the wok/pan to the heat, and add the remaining 1 tbsp of oil. Add the mushrooms and cook for 5-6 minutes or until most of the liquid from the mushrooms has evaporated. Season with salt, pepper and the rest of the chilli flakes (if using). Remove from the pan and set aside.
- 3. To make the tomato sauce: heat the oil in a pan over a medium low heat, add the garlic and sauté for 1-2 minutes or until fragrant. Add the Italian seasoning, chilli flakes and pureed tomatoes. Cook for 20-25 minutes or until the oil floats to the surface of the sauce and the sauce has thickened, stir regularly. Add the salt, pepper, and sugar, cook for another 30 seconds then remove from the heat. Stir in the crème fraiche, vegetable stock and vegetables.
- 4. Preheat oven to 180°C/350°F.
- 5. To assemble the lasagne: spread 1/4 of vegetable sauce onto the base of a 13 x 9″ (35x23cm) baking dish then top with a single layer of lasagne sheets. Repeat with another 1/4 of vegetable sauce followed by another layer of lasagne sheets. Repeat again with 1/4 of vegetable sauce followed by a final layer of lasagne sheets. Top with the remaining vegetable sauce then sprinkle with grated mozzarella.
- 6. Cover with foil and cook in the oven for 45 minutes, remove the foil for the Last 15 minutes for a nice golden topping. Let the lasagne rest for at least 30 minutes before serving.
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