Vegetable Lasagna
Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!
- Prep time
- 25 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g / 1 lb pumpkin (, 2cm / 4/5" cubes)
- 2 large zucchinis (, cut into 2cm / 4/5" chunks)
- 2 onions (any type) (, cut into wedges)
- 2 tbsp olive oil
- 1 garlic clove (, minced)
- Salt and pepper
- 250 g / 8 oz frozen chopped spinach (, thawed)
- 500 g / 1 lb ricotta ((Note 2))
- 1/2 cup / 50 g grated parmesan ((or 3/4 cup shredded cheese))
- 1 egg
- 1 garlic clove (, minced)
- 1/8 tsp grated nutmeg, optional (fresh or powder)
- 1/2 tsp each Salt and pepper
- 1 tbsp olive oil
- 1 garlic clove
- 1 small onion (, finely chopped (any, I use brown))
- 700 g / 24 oz tomato passata ((Note 3))
- 400 g / 14 oz crushed tomato
- 1/2 cup / 125 ml water
- 3/4 tsp each dried thyme and oregano ((or basil, parsley))
- 1/2 tsp dried chilli flakes ((can omit / adjust to taste))
- Salt and pepper
- 330g / 11 oz jar roasted red pepper strips, drained ((Note 4))
- 375 g / 13 oz fresh lasagne sheets ((Note 5))
- 300 g / 3 cups shredded mozzarella ((or MORE!))
Instructions
- 1
Preheat oven to 200C/390F.
- 2
Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
- 3
Roast for 25 minutes, turning at 15 minutes, until tender and browned.
- 4
Remove from oven, loosen from tray with spatula while warm (can stick when cools).
- 5
Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
- 6
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.*
- 7
Remove from stove and let cool for 5 minutes before using.
- 8
Place ingredients in a bowl and mix until combined.
- 9
Preheat oven to 160C/320F.
- 10
Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
- 11
Cover with lasagna sheets, tearing as required to fit.
- 12
Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
- 13
Cover with lasagna sheets. Spread over Ricotta mixture.
- 14
Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
- 15
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.
- 16
Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!