Go Back
–+ servings
Vegetarian Lasagna

Vegetarian Lasagna

Delicious vegetarian lasagna layered with roasted vegetables, spinach, ricotta and cheese.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Course Mains
Cuisine Western
Servings 8 servings
Calories 524 kcal

Equipment

  • oven
  • skillet
  • Baking Dish
  • Tray
  • spatula

Ingredients
  

Roasted Vegetables

  • 500 g pumpkin 2cm cubes
  • 2 large zucchinis cut into 2cm chunks
  • 2 units 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
  • 0.5 cup grated parmesan or ¾ cup shredded cheese
  • 1 unit egg
  • 1 clove garlic minced
  • ⅛ teaspoon grated nutmeg optional
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Pepper

Sauce

  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 small onion finely chopped
  • 700 g tomato passata
  • 400 g crushed tomato
  • 0.5 cup water
  • 0.75 teaspoon dried thyme
  • 0.75 teaspoon dried oregano
  • 0.5 teaspoon dried chilli flakes can omit
  • 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 keeps well in the fridge and freezer. Best to assemble and refrigerate or freeze, then bake when needed.

Nutrition

Serving: 1sliceCalories: 524kcalCarbohydrates: 48gProtein: 27gFat: 25gSaturated Fat: 12gCholesterol: 121mgSodium: 1175mgPotassium: 996mgFiber: 4gSugar: 11gVitamin A: 6390IUVitamin C: 30.4mgCalcium: 475mgIron: 4.7mg
Keyword comfort food, Healthy, lasagna, pasta, vegetarian, Vegetarian Lasagna
Tried this recipe?Let us know how it was!