Vegetarian Lasagne Recipe

Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the chopped onion, carrot and celery and sweat for 6–8 minutes until softened and slightly golden.

Add the minced garlic and chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Stir in the diced red bell pepper, dried oregano and dried basil. Cook 2 minutes to bloom the dried herbs.

Add tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly. Pour in the red wine (if using) and cook until mostly evaporated, about 2–3 minutes.

Add crushed tomatoes, vegetable stock, soy sauce, salt, pepper and sugar (if using). Bring to a simmer, then reduce heat to low and simmer gently for 20–25 minutes, stirring occasionally, until thickened. Adjust seasoning to taste and remove from heat. Stir through fresh basil if using.

While the sauce simmers, combine ricotta, grated parmesan, egg, chopped parsley, salt, pepper and nutmeg in a bowl. Mix until smooth and season to taste. If mixture is very loose, chill 10–15 minutes to firm slightly.

Preheat oven to 190°C (375°F). If using oven-ready lasagne sheets, ensure the sauce is a bit saucier to hydrate them; if using regular sheets, boil according to package instructions until just al dente, drain and set aside.

Lightly oil a 23x33 cm (9x13 in) baking dish. Spread a thin layer (about 1 cup) of vegetable bolognese over the base to prevent sticking.

Place a single layer of lasagne sheets over the sauce (3–4 sheets depending on dish size). Spread one-third of the ricotta mixture evenly over the sheets, then spoon one-third of the bolognese over the ricotta. Sprinkle a small handful (about 50 g) of shredded mozzarella and a tablespoon of shredded cheddar.

Repeat layering: lasagne sheets, ricotta (one-third), bolognese (one-third), mozzarella/cheddar. Finish with a final layer of lasagne sheets, remaining bolognese spread evenly on top, and then distribute the remaining mozzarella and cheddar evenly.

Cover loosely with foil (lightly greased or tented so cheese doesn't stick) and bake for 25 minutes. Remove foil and bake a further 10–15 minutes until cheese is golden and bubbling. Let rest 10–15 minutes before slicing to set.

Combine the pesto with 1 tbsp olive oil and 1/2 tbsp lemon juice to loosen into a smooth drizzle. Taste and adjust salt or lemon as needed.

Toss rocket leaves lightly with 1 tsp olive oil, 1/2 tbsp lemon juice and 1/4 tsp salt just before serving.

When lasagne is plated, drizzle 1 tsp–2 tsp of the loosened pesto across each portion and scatter a small handful of dressed rocket leaves on top or alongside.

Preheat oven to 220°C (430°F) if baking fries, or heat oil in a deep fryer/pan to 180°C (350°F) for frying.

If baking: toss cut potatoes with 2 tbsp oil, salt and pepper on a baking tray in a single layer. Bake 25–30 minutes, turning halfway, until golden and crisp. If frying: pat potatoes thoroughly dry, fry in batches 4–6 minutes until golden, drain on paper and season immediately with salt and pepper.

Keep fries warm in a low oven (100–120°C / 210–250°F) while the lasagne finishes baking.