Vegetable Lasagne

This vegetarian lasagna is cheesy (of course), and loaded with vegetables, utilising ricotta, overall it has more protein and flavour


3 Tbsp Rapeseed Oil
1 Fennel bulb, or 3 Celery sticks, diced
1 Onion, peeled and chopped finely
5 Garlic Cloves, peeled and chopped finely
2 Tbsp Fresh Parsley leaves, chopped
0.5 Tsp Fennel Seeds
0,5 Tsp Dried Mixed Italian Herbs
0.5 Tsp Dried Chilli Flakes
150 ml Dry White Wine
150 ml Vegetable Stock
Zest of 2 Lemons
2 Bay Leaves
1 Carrot, peeled and diced
2 x 400 g tins of Chopped Tomatoes
3 Courgettes, diced
250 g Asparagus chopped
170 g Peas, fresh or frozen
400 g fresh Lasagne
250 g Ricotta Cheese
2 Eggs, beaten lightly
85 g Parmesan, grated
Nutmeg, grated
Sea Salt & Freshly Ground Black Pepper
Pinch of Cayenne Pepper


Preheat the oven to 180 degrees C
Heat 2 Tbsp of Oil in a large saucepan
Add the Fennel (or Celery), Onion and half of the Garlic
Cook for 5 minutes over a medium heat until the Onion has softened
Add the Parsly, Fennel Seeds, Italian Herbs and Chilli Flakes and cook for 2 minutes
Add the Wine, Stock, Lemon Zest, Bay Leaves and Carrot and cook for a further 5 minutes, until the liquid has reduced to about 100 ml
Stir in the Tomatoes and continue to cook over a medium heat for about 10 minutes, or until reduced to a well flavoured sauce
Add the remaining Garlic, cover, and cook for 5 - 10 minutes
Stir in the Courgettes and season to your own taste
Cover and cook for 5 minutes
Add the Asparagus and Peas
Cover and cook for 5 minutes
Lightly grease a lasagne dish with a little of the remaining OIl
Lift half of the vegetables out of the sauce with a slotted spoon and discard the Bay Leaves
Top with a layer of overlapping Lasagne sheets
Pou the remaining vegetables and sauce on top
Finish with a final layer of overlapping Lasagne sheets
Mix the Ricotta Cheese with the Eggs and Parmesan
Season with a little Nutmeg, Salt & Pepper and a pinch of Cayenne Pepper
Pour this mix evenly over the top of the Lasagne
Drizzle with any remaining Oil
Bake for 30 minutes, until the top is speckled golden brown
Serve immediately divided over 6 serving plates along with some Salad leaves and Garlic Bread