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    You are in: Home / Recipes / Roast Vegetable, Spinach and Ricotta Lasagna (Modified) Recipe
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    Roast Vegetable, Spinach and Ricotta Lasagna (Modified)

    Roast Vegetable, Spinach and Ricotta Lasagna (Modified). Photo by Chris Wilson UK

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    2 hrs

    35 mins

    Chris Wilson UK's Note:

    The ingredients list for this lasagna may look a little intimidating, but it really is quite easy to make, and so worth the the effort! This is a modified version of the recipe at: While that is a good recipe overall, the amount of white sauce is ridiculously small, and I'm not allowed to change it, so I'm submitting a new recipe instead.

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    Units: US | Metric

    For the roast vegetable sauce

    For the ricotta and spinach layer

    For the cheese sauce

    To put it all together


    1. 1
      Preheat oven to 180'C/350'F Grease a large baking dish. Cube the vegetables, place them in the dish, coat with 4 tablespoons of oil. Season with salt and pepper, and bake for 25-30 minutes or until they start to soften but still have some bite.
    2. 2
      Heat 1 tablespoon oil in a large pan, add onion and garlic and sauté until onion is translucent. Add passata (or chopped tomatoes) and herbs and simmer for 10-30 minutes until thick. Remove from heat and stir through roasted vegetables.
    3. 3
      In a large bowl mash ricotta and feta cheese with a fork, and mix in the egg, nutmeg and basil. Blanch spinach in a pot of boiling water for 30 secs or until wilted. Drain and add to ricotta mixture. Leave aside.
    4. 4
      For the cheese sauce melt butter in a saucepan over a medium heat, add flour and stir until mixture becomes frothy. SLOWLY add milk, whisking as you go. Remove from heat, stir in the grated cheese and season with salt and pepper.
    5. 5
      Grease a large, deep baking dish. Spread half of the roast vegetable sauce over the bottom, and cover with a layer of lasagna noodles, trimming noodles to fit dish if needed.
    6. 6
      Spread the ricotta mix on top, followed by another layer of noodles. Spoon over remaining roast vegetable sauce, followed by a layer of noodles. Spread the cheese sauce on top, and sprinkle with extra grated cheese and parmesan.
    7. 7
      Bake at 200'C for 30-40 minutes, or until golden brown. Allow to rest for 15 minutes before serving, or refrigerate overnight.

    Ratings & Reviews:


    Nutritional Facts for Roast Vegetable, Spinach and Ricotta Lasagna (Modified)

    Serving Size: 1 (442 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 511.9
    Calories from Fat 307
    Total Fat 34.1 g
    Saturated Fat 15.6 g
    Cholesterol 105.4 mg
    Sodium 891.0 mg
    Total Carbohydrate 36.9 g
    Dietary Fiber 9.8 g
    Sugars 12.8 g
    Protein 19.9 g

    The following items or measurements are not included:


    Mature cheddar cheese

    lasagna sheets

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