1. Veggies -
feel free to use any vegetables you want, just cut them so they roast in around 20 to 25 minutes. Cauliflower, broccoli, carrots, squash are some I've used in the past.
600g/1.2lb unpeeled weight.
- It's best to get ricotta over the counter at the deli, even at supermarkets, rather than buying in tubs unless it's a brand you know is good like Paesanella. Harris Farms brand ricotta is also good. I find ricotta in tubs at supermarkets is typically grainy and kind of powdery - even the "big" brands (like Perfect Italiano).
3. Tomato passata
is pureed tomato, just plain tomato with no flavourings. It is so good for making sauces like this because it's smooth even without cooking it down for ages ie no tomato lumps. It comes in tall bottles and is better value than canned tomato (by weight). Found in the pasta aisle of supermarkets in Australia - it's becoming increasingly popular. I like to use a combination of passata and crushed tomato for for texture and flavour.
If you can't find passata, use the same weight of crushed tomato.
- if you can't find tomato passata, use Tomato Puree or what you call Tomato Sauce.
4. Roasted Red Peppers
- optional, adds sweetness and extra flavour dimension. I use Always Fresh
. You could just add chopped capsicum / bell peppers to the roasted vegetables.
5. LASAGNA SHEETS:
I like using fresh lasagne sheets sold in the fridge section. If you can only get dried, use No Boil sheets for convenience, or if required pre cooking, cook the lasagna sheets per the packet directions.
If using dried instant / No Boil lasagne sheets,
add an extra 1/2 cup of water into your sauce (because the lasagne sheets absorb liquid while cooking). Note, sometimes dried instant lasagna sheets usually end up with a buckled surface, but doesn't affect flavour.
I prefer fresh lasagna because it doesn't absorb liquid while cooking so the lasagna stays really nice and saucy.
Believe it or not, tortillas make an excellent substitute for lasagna sheets! Ideal gluten free option - use corn tortillas.
6. My baking pan
is 33 x 22 x 7 cm / 13 x 9 x 2.5".
This keeps so well in both the fridge and freezer. Cool before covering, then refrigerate or freeze. Defrost before warming. I just reheat in the microwave, but you can also reheat in the oven.
Best way is to assemble then refrigerate or freeze, then bake (defrosted) when required per recipe.
per serving, assuming 10 servings.