Roast Vegetable Lasagne With Spinach And Ricotta Recette

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.

Préparation 45 min

Cuisson 85 min

Calories 1060.8 kcal

Protéines 97g

Note Soyez le premier

Roast Vegetable Lasagne With Spinach And Ricotta

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Roast Vegetable Lasagne With Spinach And Ricotta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer 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

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Roast Vegetable Lasagne With Spinach And Ricotta ?

Roast Vegetable Lasagne With Spinach And Ricotta prend environ 130 minutes du début à la fin — environ 45 minutes de préparation et 85 minutes de cuisson.

Combien de calories contient Roast Vegetable Lasagne With Spinach And Ricotta ?

Roast Vegetable Lasagne With Spinach And Ricotta contient environ 1060.8 calories par portion, avec environ 97 g de protéines, 40 g de glucides et 65 g de lipides.

De quels ingrédients ai-je besoin pour Roast Vegetable Lasagne With Spinach And Ricotta ?

Les principaux ingrédients de Roast Vegetable Lasagne With Spinach And Ricotta sont Carrot, Zucchini, Mushroom, Purple Onion, Green Capsicum, Aubergine. Consultez la liste complète avec les quantités ci-dessus.