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  • Spring Vegetable Lasagne Pie

Spring Vegetable Lasagne Pie with Vegetarian Stir-Fry Sauce

  • Difficulty
  • Serves
  • Preparation

    20mins

  • Cooking

    50mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Preheat the oven to 200°C. Chop the top spears off the asparagus and set aside to decorate the top of the pie. Chop the rest of the asparagus into small pieces and set aside.
Add oil to a hot fry pan and sauté all of the vegetables, starting with onion, asparagus and Brussel sprouts, allowing them to soften. Then add all the rest vegetables, cooking till they start to become tender. Add seasoning ingredient allowing to simmer.
While the vegetables are simmering, in a medium size bowl combine all cheese sauce ingredients, except Parmesan cheese.
Using a high sided pie dish, start to assemble your Spring Vegetable Lasagna Pie.
First layer the vegetables along the bottom of the dish, then a layer of lasagna sheets. Break some sheets into quarters to fit the round “pie style” dish.Add a layer of ricotta mix and then grate Parmesan cheese across the top. Repeat the layering with vegetables, lasagna sheets, then ricotta mix and Parmesan until you run out.
On the final layer, after ricotta mix is spread, sprinkle asparagus tips across the top of the pie, then grate generous portions of Parmesan cheese all across the top of the pie. Cook covered for 30 minutes, then grill on a high heat for 5 minutes to brown the cheese on the top.