This Mary Berry Vegetable Lasagne recipe features a medley of fresh veggies like carrots, bell peppers, zucchini, and onions. With a total time of 75 minutes and yielding 6 servings.
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🧡 Why You’ll Love This Vegetable Lasagne Recipe:
- Nutritious: Packed with a variety of colorful vegetables and spinach, this lasagne provides essential vitamins, minerals, and antioxidants for a well-rounded meal.
- Easy Preparation: With no-boil lasagna noodles and straightforward instructions, even novice cooks can whip up this delicious dish with minimal effort and time.
- Family-Friendly: Loved by both kids and adults, this vegetable lasagne offers a comforting and satisfying meal that’s perfect for family dinners or gatherings.
- Make-Ahead Option: Prepare this lasagne ahead of time and refrigerate or freeze it for later, allowing for convenient meal planning and saving time on busy days.
❓ What Is Mary Berry Vegetable Lasagne Recipe?
Mary Berry Vegetable Lasagne is a hearty dish made with layers of fresh veggies, spinach, tomato sauce, and cheese. It’s renowned for its flavorful and comforting taste.
🍗 Mary Berry Vegetable Lasagne Ingredients
Veggies And Spinach
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, chopped (about 1 cup)
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- ¼ teaspoon salt
- 5 to 6 ounces baby spinach
Tomato Sauce (Or Substitute 2 Cups Prepared Marinara Sauce)
- 1 large can (28 ounces) diced tomatoes
- ¼ cup roughly chopped fresh basil + additional for garnish
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Remaining Ingredients
- 2 cups (16 ounces) low-fat cottage cheese, divided
- ¼ teaspoon salt, to taste
- Freshly ground black pepper, to taste
- 9 no-boil lasagna noodles*
- 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
🍲 How To Make Mary Berry Vegetable Lasagne
- Preheat oven to 425°F.
- Sauté veggies in olive oil until golden, add spinach.
- Blend drained tomatoes, basil, olive oil, garlic, salt, and red pepper flakes for sauce.
- Blend half of cottage cheese until smooth.
- Blend veggies and mix with whipped cottage cheese.
- Layer sauce, noodles, cottage cheese mix, and shredded cheese in a baking dish.
- Cover with parchment or foil and bake for 18 minutes, then remove cover and bake for 10-12 more minutes.
- Let cool for 15-20 minutes, then sprinkle with basil, slice, and serve.
💭 Recipe Tips:
- Use sturdy vegetables like eggplant or mushrooms to prevent a soggy lasagne bottom.
- Season each layer generously to ensure a flavorful dish.
- Opt for no-boil lasagne noodles for convenience and to maintain the perfect texture.
- Don’t skimp on the cheese – it adds richness and helps bind the layers together.
- Experiment with different herbs and spices to tailor the flavor profile to your liking.
🥗 What To Serve With Vegetable Lasagne?
Serve Vegetable Lasagne with a side salad tossed in a light vinaigrette to complement the richness of the dish garlic bread or crusty baguette slices make perfect accompaniments for soaking up the flavorful sauce.
🎚 How To Store Leftovers Vegetable Lasagne?
- Refrigerator: To store Leftovers Vegetable Lasagne allow it to cool completely, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days.
- Freezer: To freeze wrap Leftovers Vegetable Lasagne tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.
🥵 How To Reheat Leftovers Vegetable Lasagne?
- In The Microwave: Cover Leftovers Vegetable Lasagne with a damp paper towel and microwave in 8-10 minutes intervals until heated through.
- In The Oven: Cover Leftovers Vegetable Lasagne with foil and reheat at 350°F for 15-20 minutes.
- In The Skillet: Place Leftovers Vegetable Lasagne in a skillet over medium heat, cover and heat for 5-10 minutes, flipping halfway through.
FAQ’S
Can I Make Vegetable Lasagne Ahead Of Time?
Yes, you can make vegetable lasagne ahead of time simply assemble the lasagne as instructed, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking.
How Do I Prevent My Vegetable Lasagne From Becoming Too Watery?
To prevent your vegetable lasagne from becoming too watery, consider pre-cooking or sautéing the vegetables before layering them in the lasagne. This helps remove excess moisture and prevents it from seeping into the dish during baking.
Can I Use Eggplant As A Noodle Substitute In Vegetable Lasagne?
Yes, you can use eggplant as a noodle substitute in vegetable lasagne simply slice the eggplant thinly, salt it, and let it sit for a while to release excess moisture. Then, you can use the eggplant slices in place of traditional lasagne noodles, layering them with the other ingredients as usual.
Can I Add Pesto To Vegetable Lasagne For A Different Flavor?
Absolutely, you can add pesto to vegetable lasagne for a different flavor pesto adds a delicious herby and garlicky taste to the dish, complementing the vegetables and cheese beautifully. Simply spread a layer of pesto between the vegetable layers or mix it into the tomato sauce for added flavor depth.
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Mary Berry Vegetable Lasagne Nutrition Facts
Amount Per Serving
- Calories : 335
- Total Fat: 8.5g
- Saturated Fat: 1.7g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.9g
- Monounsaturated Fat: 5.3g
- Cholesterol: 11.9mg
- Sodium: 1153.5mg
- Total Carbohydrate: 42.2g
- Dietary Fiber: 8g
- Sugars: 10.1g
- Protein: 19.3g
- Vitamin A: 41%
- Vitamin C: 36%
- Calcium: 31%
- Iron: 11%
Mary Berry Vegetable Lasagne
Description
This Mary Berry Vegetable Lasagne recipe features a medley of fresh veggies like carrots, bell peppers, zucchini, and onions. With a total time of 75 minutes and yielding 6 servings.
Ingredients
Veggies And Spinach
Tomato Sauce (Or Substitute 2 Cups Prepared Marinara Sauce)
Remaining Ingredients
Instructions
- Preheat oven to 425°F.
- Sauté veggies in olive oil until golden, add spinach.
- Blend drained tomatoes, basil, olive oil, garlic, salt, and red pepper flakes for sauce.
- Blend half of cottage cheese until smooth.
- Blend veggies and mix with whipped cottage cheese.
- Layer sauce, noodles, cottage cheese mix, and shredded cheese in a baking dish.
- Cover with parchment or foil and bake for 18 minutes, then remove cover and bake for 10-12 more minutes.
- Let cool for 15-20 minutes, then sprinkle with basil, slice, and serve.
Notes
- Use sturdy vegetables like eggplant or mushrooms to prevent a soggy lasagne bottom.
Season each layer generously to ensure a flavorful dish.
Opt for no-boil lasagne noodles for convenience and to maintain the perfect texture.
Don’t skimp on the cheese – it adds richness and helps bind the layers together.