Roast Vegetable Lasagne With Spinach and Ricotta

photo by Swirling F.





- Ready In:
- 1hr 25mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
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For the vegetables
- 1 medium carrot, chopped
- 2 medium zucchini, chopped
- 1 cup chopped mushroom
- 1⁄2 purple onion, chopped
- 1 green capsicum, chopped
- 1⁄2 aubergine, chopped
- 3 -4 garlic cloves, whole with base sliced off
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 3 leaves of torn fresh basil
- salt and pepper
-
For the spinach and ricotta mix
- 250 g frozen chopped spinach
- 250 g ricotta cheese
- 100 g cubed feta cheese
- 30 g finely grated fresh parmesan cheese
- salt and pepper
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For the lasagne
- 400 g fresh lasagna sheets
- 750 g pasta sauce
- 1 1⁄2 cups grated cheddar cheese
- 30 g finely grated fresh parmesan cheese
directions
- 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.
- Roast at 180C for around 45 minutes.
- While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
- For the spinach and ricotta mix, defrost the spinach in the microwave.
- Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
- 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.
- Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
- If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!
Reviews
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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!
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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:-)
see 10 more reviews
Tweaks
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I was making a large dish to take to church, so increased the amounts on everything, left out the mushrooms, feta and capsicum, used 1.5 jars of pre-made marinara sauce and it was wonderful! I'm keeping my notes because it fit my dish perfectly and only had a bit of lasagne noodles left over [I always do]. This is one of those recipes you can adjust to taste. ALSO: I assembled the dish the day before and just removed from frig to let it come to room temp for about at hour; topped with the cheese and baked for about an hour. It then stayed in a commercial warmer for at least another hour and served beautifully.