This meal can be made with or without the addition of the meat sauce. I've chosen to leave it out, but on occasion i'll add it in, which makes for a vege-filled delicious meal.
Vegetarian lasagne - serves 4
1T olive oil
1 onion, chopped finely
3 cloves of garlic, crushed
1 large zucchini, thinly sliced
1 medium eggplant (aubergine) sliced into 1cm strips
2x 400g can diced tomatoes
1x 400g can red kidney beans
1/2 teaspoon Italian herbs
1c low fat ricotta cheese
1/4c low fat natural yoghurt
6 large sheets of instant wholemeal pasta
4T parmesan cheese
Preheat oven to 220C.
Lightly grease a rectangle baking dish (approx. 30x30cm)
In a saucepan, heat oil and cook onion and garlic over low heat until soft.
Add zucchini and eggplant and cook, stirring occasionally for 5 minutes.
Pour over tomatoes, kidney beans and italian herbs. Bring to the boil then simmer for 10 minutes.
Remove from heat and season with salt and pepper.
In a bowl mix together the ricotta, yoghurt and egg until smooth and creamy.
Lay two sheets of pasta in the baking dish, spoon over half the tomato sauce, then another layer of pasta followed by the remainder of the tomato sauce. Top with pasta then smooth over ricotta mixture and sprinkle with parmesan cheese.
Bake for 30 minutes until lightly browned, then turn oven down to 180C and cook a further 10 minutes.
Stand for 5 minutes then serve.
I prefer to do thinner layers of sauce versus pasta, but that's just a personal thing, so I tend to do a layer of tomato sauce, sometimes adding a bit of the ricotta then another layer of pasta then repeating.
Mozerella is also a nice cheese to use, it's not as high in fat as tasty so is a good alternative.
And as with every recipe you can absolutely improvise - add mushrooms, spinach, pumpkin etc and either add to the tomato sauce or pre-roast and layer with the other ingredients.