Roast Vegetable Lasagne With Spinach And Ricotta Recipe

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.

Prep Time 45 mins

Cook Time 85 mins

Calories 1060.8 kcal

Protein 97g

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Roast Vegetable Lasagne With Spinach And Ricotta

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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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Frequently Asked Questions

How long does it take to make Roast Vegetable Lasagne With Spinach And Ricotta?

Roast Vegetable Lasagne With Spinach And Ricotta takes about 130 minutes from start to finish — roughly 45 minutes to prepare and 85 minutes to cook.

How many calories are in Roast Vegetable Lasagne With Spinach And Ricotta?

Roast Vegetable Lasagne With Spinach And Ricotta has approximately 1060.8 calories per serving, with about 97 g protein, 40 g carbohydrates and 65 g fat.

What ingredients do I need for Roast Vegetable Lasagne With Spinach And Ricotta?

The key ingredients for Roast Vegetable Lasagne With Spinach And Ricotta are Carrot, Zucchini, Mushroom, Purple Onion, Green Capsicum, Aubergine. See the full list with measurements above.