This extra cheesy vegetarian lasagne will have everyone coming back for seconds.
- Preheat oven to 200C (180C fan-forced) and lightly oil a 24 x 16cm (base measurement) ovenproof dish.
- Heat oil in a large, deep frying pan over medium heat. Cook leek and garlic for 3-4 mins, until soft. Add frozen vegetables, peas and 1/2 cup of water. Simmer for 3-4 mins, until thawed. Add cream and lemon zest, then simmer for 2 mins. Remove from heat and stir through 1/4 cup of the ricotta until combined.
- Using the back of a fork, roughly mash vegetables until just squashed. Season. Arrange 2 lasagne sheets over the base of the dish and spread 1/3 of the vegetable mixture over them. Sprinkle with 1/4 cup parmesan or vegetarian hard cheese.
- Make 2 more layers of lasagne sheets, vegetables and parmesan. Top with a final layer of lasagne sheets. Mix remaining ricotta with 1/4 cup of water and spread over the top. Sprinkle with remaining parmesan or vegetarian hard cheese. Bake for 35 mins, until golden brown on top. Stand for 5 mins before cutting into slices to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set