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Vegetarian Lasagna

Vegetarian Lasagna

This vegetarian lasagna features roasted vegetables, spinach, and ricotta, creating a flavorful dish that reheats brilliantly.
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Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Course Mains
Cuisine Western
Servings 10 slices
Calories 524 kcal

Equipment

  • baking dish
  • Skillet
  • Tray for roasting

Ingredients
  

Roasted Vegetables

  • 500 g pumpkin cut into 2cm / ⅘" cubes
  • 2 large zucchinis cut into 2cm / ⅘" chunks
  • 2 onions cut into wedges
  • 2 tablespoon olive oil
  • 1 clove garlic minced
  • Salt
  • Pepper

Spinach Ricotta

  • 250 g frozen chopped spinach thawed
  • 500 g ricotta
  • ½ cup grated parmesan or ¾ cup shredded cheese
  • 1 large egg
  • 1 clove garlic minced
  • ⅛ teaspoon grated nutmeg optional
  • ½ teaspoon Salt
  • ½ teaspoon Pepper

Sauce

  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 small onion finely chopped
  • 700 g tomato passata
  • 400 g crushed tomato
  • ½ cup water
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried oregano
  • ½ teaspoon dried chilli flakes can omit / adjust to taste
  • Salt
  • Pepper

Lasagna

  • 330 g jar roasted red pepper strips drained
  • 375 g fresh lasagne sheets
  • 300 g shredded mozzarella or more!

Instructions
 

Roasted Vegetables

  • Preheat oven to 200C/390F.
  • Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
  • Roast for 25 minutes, turning at 15 minutes, until tender and browned.
  • Remove from oven, loosen from tray with spatula while warm.

Sauce

  • Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
  • Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes.
  • Remove from stove and let cool for 5 minutes before using.

Ricotta Mixture

  • Place ingredients in a bowl and mix until combined.

Lasagna Assembly

  • Preheat oven to 160C/320F.
  • Spread a ladle of tomato sauce on the base of a large baking dish.
  • Cover with lasagna sheets, tearing as required to fit.
  • Top with roasted vegetables, scatter over red peppers. Spoon over 2 ½ cups of Sauce, then sprinkle with half the cheese.
  • Cover with lasagna sheets. Spread over Ricotta mixture.
  • Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
  • Bake for 25 - 30 minutes or until the cheese is golden.
  • Rest for 5 minutes before cutting and serving.

Notes

This lasagna keeps well in both the fridge and freezer. Cool before covering, then refrigerate or freeze. Best to assemble then refrigerate or freeze, then bake when required.

Nutrition

Serving: 1sliceCalories: 524kcalCarbohydrates: 48gProtein: 27gFat: 25gSaturated Fat: 12gCholesterol: 121mgSodium: 1175mgPotassium: 996mgFiber: 4gSugar: 11gVitamin A: 6390IUVitamin C: 30.4mgCalcium: 475mgIron: 4.7mg
Keyword Vegetable Lasagna, Vegetarian Lasagna
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