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    You are in: Home / Recipes / Roast Vegetable Lasagne With Spinach and Ricotta Recipe
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    Roast Vegetable Lasagne With Spinach and Ricotta

    Roast Vegetable Lasagne With Spinach and Ricotta. Photo by French Tart

    1/1 Photo of Roast Vegetable Lasagne With Spinach and Ricotta

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    45 mins

    40 mins

    Chef #456462's Note:

    A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal. All it needs is a simple side salad and maybe some garlic bread. If you can't get fresh lasagne sheets, dried ones which have been boiled for a few minutes are fine, but you really can't beat fresh pasta. Also, I use homemade pasta sauce (I make it while the vegies are cooking), but you can use store bought. Feel free to substitute whatever vegetables are in season - it's a very flexible recipe

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    Units: US | Metric

    For the vegetables

    For the spinach and ricotta mix

    For the lasagne


    1. 1
      Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
    2. 2
      Roast at 180C for around 45 minutes.
    3. 3
      While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
    4. 4
      For the spinach and ricotta mix, defrost the spinach in the microwave.
    5. 5
      Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
    6. 6
      Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
    7. 7
      Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
    8. 8
      If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!

    Ratings & Reviews:

    • on July 22, 2010


      I made this for a family dinner and it was a huge hit! My non-vegetarian guests said it blew the meat lasagna out of the water. It worked wonderfully with white sauce. I can't wait to try it with the tomato next!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2009


      Fabulous! I real gem of a recipe and one that I know my parents, who are vegetarian, will enjoy! I have tried this for my lunch, they are due in from the UK in 2 hours.........I am ready and waiting! I made one slight change, I added my spinach to the roast vegetables after they had finished roasting and then topped my lasagne with the ricotta and feta mixture. A great recipe for Lasagne that is FULL ON for flavour and texture - I am delighted to have found this recipe, thanks! Made for 5 A Day in the Photo's Forum, merci encore. FT:-)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2014


      What a succulent, healthy treat for dinner----weeknight or company! The beauty of this recipe is, one can sub in just about any vegetable that's on hand. I had no spinach, so had to omit that, but used eggplant, baby portabellas, sweet red peppers, and onions. I doubled the recipe, and took some to my daughter's best friend, who just had a baby. What could be easier for a new mom (or an old one like me:):) than a dish like this, a meal in one? Big thanks for posting this, Chef #lottanumbers!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Roast Vegetable Lasagne With Spinach and Ricotta

    Serving Size: 1 (490 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1036.8
    Calories from Fat 378
    Total Fat 42.0 g
    Saturated Fat 22.0 g
    Cholesterol 111.8 mg
    Sodium 1802.5 mg
    Total Carbohydrate 118.0 g
    Dietary Fiber 10.2 g
    Sugars 29.1 g
    Protein 49.0 g

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