Inventing my on veggie lasagna recipe - how does this sound?

[BlingLoving]

We have some veggie friends coming over for dinner next week so planning to do a veggie lasagna on basis that it's a) delicious and b) I can partly prepare it the night before. I have never made a veggie lasagna and am conscious that they can be a bit bland. How does this sound as a plan:

I'm going to roast slices of aubergine and courgette and seperately, some tomatoes with garlic and herbs.

Then when I assemble, I'll have the aubergine and courgette with the squishy, sweet flavoured tomatoes which will be interspersed with the pasta sheets, white sauce and cheese.

Will it be tasty enough?

I don't think so, but if you want to whip one up tonight I'll come around and check it out for you.

It's not how I make mine, but it sounds nice :)

Roast some peppers as well. And lots of seasoning

And maybe slices of mozarella in there as well

have just finished leftovers of a similar invention from last night: can i recommend adding sliced mozzarella in with a layer of lasagna and doubly recommend adding/spreading ricotta over this layer. then repeat on top (Mozarella slices and ricotta in with white sauce)...fat but good! not sure if you are precooking a tomato-based sauce but if you do don't forget a well-cooked in glug of red wine.

I like the mozarella/ricotta suggestion. Excellent. Ditto, the peppers. Thank you.

Chipping, you are very noble.

Sounds lovely, but would it be saucy enough?

Yeah needs some tomato sauce thing in with it as well. Otherwise sounds good :)

I will do lots and lots of roasted tomatoes. I don't want to do an actual tomato sauce as I think it always overwhelms. But if I roast lots of gorgeous little tomoatoes, they will be super juicy and will give lots of liquid. I'm thinking if you had two piles of veggies, one would be tomoatoes and the same again would be all the other veggies combined.

What time would you like me? I'll even bring wine

If it's the good stuff, you're welcome around 7:30...!

If I don't have to cook and it's veggie lasagne I'll bring any wine you like :)...errr well, if it wont freak the CC out toooooo much!

I made this last week

Individual Ricotta and Mushroom Lasagnes

500g Cheshnut mushrooms Sliced
3tbsp extra virgin olive oil
2 x 400g can chopped tomatoes
1 garlic clove crushed
pinch of sugar
500g Ricotta cheese
85g Parmesan freshly grated
1tbsp Oregano leaves
375g fresh lasagne Sheets

1. Heat oven 200c/180c fan/gas 6.

fry mushrooms in 1 tbsp oil untill golden, remove and set aside. Pour the tomatoes into pan and gently cook for 20mins until sighly reduced. Add garlic remianing oil, sugar and season, and cook for 1 min. Remove from heat.

1. Stir ricotta, 50g parmesan, oregano and seasoning in a bowl. Poor 200mil of tomato sauce into a large ovenproof dish and spread to cover base.

1. Cut the lasagne sheets into 16 x 10cm squares. Fill a bowl with cold water. Dip 4 sheets in the water, then lay them on the sauce leaving space between. Spoon a third of the Ricotta mixture evenly onto the squares and top with a third of the mushrooms.

1. Soak 4 additional lasagne squares and place separately on the mushrooms. Repeat to give 4 layers finishing with lasagne sheets. Spoon 2 tbsps of tomato sauce and scatter the remaining Parmasan. Bake for about 25ins until hot through and bubbling.