Vegetable Lasagna
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
50 mins
-
Total Time
1 hr 15 mins
-
Servings
8 - 12 people
-
Calories
524 kcal
-
Course
Main Course
-
Cuisine
American
Vegetable Lasagna
Description
The Vegetable Lasagna recipe starts by roasting cubed pumpkin, zucchini, and onion wedges with olive oil, garlic, salt, and pepper until tender and browned. Meanwhile, a tomato sauce is prepared by sautéing garlic and onion, then simmering tomato passata and crushed tomatoes with herbs and chili flakes to add depth and balanced acidity.
A spinach ricotta mixture combines thawed spinach, ricotta cheese, Parmesan, egg, garlic, and seasoning, adding a moist and creamy layer. Roasted red peppers add a note of sweetness and flavor contrast alongside fresh lasagna sheets, which form the structural layers in the casserole.
The lasagna is assembled by layering sauce, lasagna sheets, roasted vegetables, roasted red peppers, ricotta mixture, and shredded mozzarella cheese before baking. This combination provides varied textures including tender vegetables, creamy cheese, and a tomato-rich layer. The dish suits those wanting a vegetable-forward, substantial lasagna.
Variety is allowed in vegetable choice, and fresh lasagna sheets are preferred for moisture control. The tomato sauce’s mild seasoning can be adjusted for acidity. This lasagna stores well refrigerated or frozen and can be prepared ahead before baking.
Ingredients
Roasted Vegetables (Note 1):
- 500 g / 1 lb pumpkin , 2cm / 4/5" cubes
- 2 zucchini cut into 2cm / 4/5" chunks, large
- 2 onion cut into wedges, any type
- 2 tbsp olive oil
- 1 garlic minced, clove
- salt
- black pepper
Spinach Ricotta:
- 250 g / 8 oz spinach thawed, frozen, chopped
- 500 g / 1 lb ricotta cheese Note 2
- 1/2 cup / 50 g Parmesan Cheese or 3/4 cup shredded cheese, grated
- 1 egg
- 1 garlic minced, clove
- 1/8 tsp nutmeg grated, optional, fresh or powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce:
- 1 tbsp olive oil
- 1 garlic clove
- 1 onion finely chopped (any, I use brown, small
- 700 g / 24 oz tomato passata (Note 3)
- 400 g / 14 oz crushed tomato
- 1/2 cup / 125 ml water
- 3/4 tsp thyme or basil, parsley, dried
- 3/4 tsp oregano or basil, parsley, dried
- 1/2 tsp dried chili flakes can omit / adjust to taste
- salt
- black pepper
Lasagna:
- 330g / 11 oz roasted red pepper Note 4, jarred, strips, drained
- 375 g / 13 oz lasagne sheet Note 5, fresh
- 300 g / 3 cups mozzarella cheese or MORE!, shredded
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 (can stick when cools).
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. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
- Remove from stove and let cool for 5 minutes before using.
Ricotta Mixture:
- Place ingredients in a bowl and mix until combined.
Lasagna:
- Preheat oven to 160C/320F.
- Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
- Cover with lasagna sheets, tearing as required to fit.
- Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 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. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
- Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!
Notes
- Roast vegetables with any preferred types that cook within 20-25 mins, such as cauliflower or carrots.
- Use deli-style ricotta for better texture rather than tub ricotta, which can be grainy.
- Tomato passata is preferred for smooth sauces; if unavailable, substitute with an equal amount of crushed tomatoes.
- Fresh lasagna sheets prevent excess liquid absorption; if using dried sheets, add extra water to sauce and follow packet directions.
- Roasted red peppers add sweetness but are optional and can be replaced with chopped bell peppers.
- This lasagna freezes well; reheat thoroughly after defrosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 12 people
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524cal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 121mg | 40% |
| Sodium | 1175mg | 49% |
| Potassium | 996mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 6390IU | 128% |
| Vitamin C | 30.4mg | 34% |
| Calcium | 475mg | 48% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
