Roast Vegetable Lasagne With Spinach And Ricotta Rezept

This incredible vegetarian lasagne recipe is a flavor explosion! I've perfected this recipe over time, blending various techniques and ingredients for a truly unforgettable Sunday supper. Featuring perfectly roasted seasonal vegetables, a creamy spinach and ricotta filling, and a rich homemade (or store-bought) pasta sauce, this lasagne is a crowd-pleaser. Easily customizable – substitute your favorite veggies! Serve with a simple side salad and garlic bread for a complete and satisfying meal. Fresh lasagne sheets are ideal, but pre-boiled dried sheets work in a pinch.

Vorbereitung 45 Min.

Kochzeit 85 Min.

Kalorien 1060.8 kcal

Eiweiß 97g

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Roast Vegetable Lasagne With Spinach And Ricotta

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Zutaten für Roast Vegetable Lasagne With Spinach And Ricotta

Carrot
Zucchini
Mushroom
Purple Onion
Green Capsicum
Aubergine
Garlic Cloves
2 tbsp olive oil
1 tbsp brown sugar
Fresh Basil
Salt and pepper to taste
Frozen Chopped Spinach
Ricotta Cheese
Feta Cheese
Fresh Parmesan Cheese
Lasagna Sheets
500ml homemade or store-bought pasta sauce
100g shredded cheddar cheese

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Zubereitung von Roast Vegetable Lasagne With Spinach And Ricotta

Preheat oven to 180°C (350°F).
In a large roasting dish, toss 500g mixed vegetables (e.g., zucchini, bell peppers, eggplant) cut into 2cm pieces with 2 tbsp olive oil, 1 tbsp brown sugar, salt, and pepper to taste.
Tear 10g fresh basil leaves over the vegetables.
Roast for 45 minutes, or until vegetables are tender.
While vegetables roast, prepare the pasta sauce and spinach/ricotta mixture.
Microwave 200g frozen spinach until thawed.
In a bowl, combine the thawed spinach with 250g ricotta cheese, 100g crumbled feta cheese, 50g grated parmesan cheese, salt, and pepper to taste. Mix well.
Prepare your homemade or store-bought pasta sauce (approx. 500ml).
Layer the lasagne in a baking dish: Pasta sauce layer, lasagne sheet, ricotta mixture, lasagne sheet, roasted vegetables, lasagne sheet, ricotta mixture, lasagne sheet, pasta sauce, 100g shredded cheddar cheese.
Top with remaining parmesan cheese and a generous crack of black pepper.
Bake at 180°C (350°F) for 30-40 minutes, or until golden brown and bubbly.
(Optional) Use roasted garlic cloves to make garlic butter for homemade garlic bread.
Let stand for 10 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

69 g

Sugar

122g

Fat

113g

Carbs

40g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins European Italian Mediterranean American Healthy Vegetarian Summer Recipes Fall Recipes Baking

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Roast Vegetable Lasagne With Spinach And Ricotta?

Roast Vegetable Lasagne With Spinach And Ricotta dauert insgesamt etwa 130 Minuten – ungefähr 45 Minuten Vorbereitung und 85 Minuten Kochzeit.

Wie viele Kalorien hat Roast Vegetable Lasagne With Spinach And Ricotta?

Roast Vegetable Lasagne With Spinach And Ricotta hat etwa 1060.8 Kalorien pro Portion, mit ungefähr 97 g Eiweiß, 40 g Kohlenhydraten und 65 g Fett.

Welche Zutaten brauche ich für Roast Vegetable Lasagne With Spinach And Ricotta?

Die wichtigsten Zutaten für Roast Vegetable Lasagne With Spinach And Ricotta sind Carrot, Zucchini, Mushroom, Purple Onion, Green Capsicum, Aubergine. Die vollständige Liste mit Mengenangaben findest du oben.