I have always loves cheese on top of my keen to experiment and explore the food combinations. Here I use ricotta cheese and tomato.

My hot meal had satisfied my mouth with heavy bursting, melting, intensively flavoursome of vegetables, ricotta and tomato exploding as it enter my stomach in satisfying full stomach.

Ingredients

2 bay leaves
1 Spanish onion, thinly sliced
1 sprigs of fresh rosemary
2 Tbs olive oil
1 1/2 Tbs garlic, minced
1 Tbs chilli flakes
1 Tsp dried oregano
375g smooth ricotta cheese
2 c sweet white wine (Sweet Lips)
2 c vegetables stocks
1 can tomatoes condense soup
1 bottle bechamel (bought)
1 small tub tomato paste
6 stalks spinach leaves, wash, dry and roughly tear the leaves (given by friend)
2 stalk celery, cut into bite size
1 pkt baby spinach, wash, dry and tear the leaves
1 eggplant, stem removed, cut into 5mm thick round
1 zucchini, cut into bite size
1 leek, green part and stem removed, only white, thinly slice
1 carrot, stem and end removed, slice in to bite size
12 fresh lasagne sheets (bought)
5 slices gouda cheese
250 g Grana Padano cheese, grated, add into mixed cheese
500-950 g of mix Parmesan, Mozzarella, Cheddar cheese, shredded
Black pepper
Sea salt

Method

Sprinkle or rub salt about (2 Tbs) both side the eggplant and lay on a tray with paper tower for 20 minutes to draw out moisture; then wash off salt and pat dry again on paper towel. Then cut into cubes and set aside.

Heat a 3.5 L Dutch oven over medium heat. Add the olive oil, then add the onions and garlic and cook, stirring occasionally, 5 minutes, or until the onions are tender. Add the rosemary, bay leaves, oregano, and chilli flakes and cook, stirring often, 2 minutes, or until fragrant. Now add wine and stocks, raise the heat to high, bring to boil about 12 minutes, or until reduced a little bit but not too liquid.

Stir in tomatoes soup, paste, carrot, celery, leek and season with salt. Bring to a simmer, then reduce the heat to medium low and simmer gently, uncovered, stirring occasionally, about 40-50 minutes, or until the vegetables are tender and form a chunky sauce.

Remove sauce from heat, remove rosemary stems and bay leaves. Now add in ricotta stir to mix well, season with salt and pepper. Spoon one ladle of sauce onto baking tray. Lay 4 lasagne sheets over it. Next the eggplants and both the spinach then half spoon sauce over the eggplant, and spinach; sprinkle the cheese over the sauce.

Repeat lasagne sheets, eggplant, spinach and cheese over bechamel sauce. Top with the remaining 4 lasagne sheets. Then spoon the remaining sauce. Arrange 5 gouda cheese on top and sprinkle mixed cheese over the gouda cheese.

Bake 45 minutes, cover with foil. Remove foil sprinkle more mixed cheese over lasagne. Bake uncover further about 30 minutes or until cheese melted, lasagne turn to dark brown on top and sides, not burnt. Remove from oven and rest for 15 minutes before serving.

Note: To test if it is cooked insert a butter knife in 10 seconds and when you pull out it should feel hot. You can use any vegetables you like. You might want to grill your eggplants; then you need to make it long strips, grill and set aside. The same too for zucchini.

https://helenscchin.com/2018/03/23/vegetables-lasagne-with-ricotta-tomato-sauce/

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