Roast Vegetable, Spinach and Ricotta Lasagna (Modified)

May 10, 2023May 10, 20230 1
Roast Vegetable, Spinach and Ricotta Lasagna (Modified)
in Vegetarian

Prep

40 min

Cook

50 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 eggplants or 1 butternut squash , cubed small
1 courgette , cubed small
3 carrots , cubed small
2 parsnips , cubed small
1 cauliflower , cubed small
1 red pepper , deseeded and cubed small
1 chili pepper , deseeded and thinly sliced ( optional )
5 tablespoons oil
salt and black pepper
1 onion , chopped
4 garlic cloves , minced
400 ml passata or 400 ml chopped tomatoes
1 teaspoon oregano
1 tablespoon basil , chopped
1 tablespoon thyme , chopped
250 g ricotta cheese
1 egg
450 g english spinach , washed
200 g feta cheese
1 teaspoon nutmeg
1 tablespoon basil , chopped
50 g butter
50 g plain white flour
1 cup milk
150 g Mature cheddar cheese , grated
tasty cheese , grated
salt and black pepper
18 lasagna sheets
25 g parmesan cheese , finely grated ( optional )

Nutrision Information

Servings Per Recipe
10
Calories
524
Sugar
9g
Fat
30g
This vegetarian lasagna is a hearty and wholesome meal. Packed with roasted vegetables, spinach, and ricotta cheese, it's a great way to get your daily dose of vegetables. The recipe is easy to modify to accommodate different dietary needs as required, and the end result is delicious and nourishing. This modified Roast Vegetable, Spinach and Ricotta Lasagna recipe is bursting with flavor and nutrients. It's a great choice for a healthy, hearty meal that is sure to satisfy even the pickiest eaters. This recipe is an excellent way to introduce more vegetables into your diet in a delicious and enjoyable way.

Instructions

1.Preheat the oven at 180C/350F.
2.In a bowl, mix eggplants or butternut squash, courgette, carrots, parsnips, cauliflower, red pepper and chili pepper, along with salt, black pepper and 3 tablespoons of oil.
3.Place the vegetables in a single layer on a baking tray and roast for 20-30 minutes or until the tender.
4.In a frying pan, heat the remaining oil, fry onion and garlic until soft. Add the passata, oregano, basil and thyme. Bring it to simmer. Add roasted vegetables and stir.
5.In another bowl, mix the ricotta cheese, egg, spinach, feta cheese, nutmeg and basil.
6.In a pan, melt butter, stir in flour, slowly add milk while stirring constantly with a whisk.
7.Layer lasagna sheets, roasted vegetable mixture, and cheese mixture in a baking dish, finishing with a layer of lasagna sheets and grated cheddar and tasty cheese.
8.Bake for 40-50 minutes, or until the cheese is golden-brown on top.
9.Let sit for 10 minutes before slicing and serving.

PROS

This lasagna is a delicious vegetarian meal packed with healthy vegetables.
It’s a great way to get your daily dose of vegetables.

The recipe can be easily modified to accommodate different dietary requirements.

CONS

This lasagna takes some effort to make and consumes time in preparing.
You’ll need to peel and cube the vegetables before baking them.

The recipe requires several pots and pans and multitasking skills because of the number of different steps.

HEALTH & BENEFITS

This recipe is high in nutrients, fiber, vitamins and minerals that are essential for a healthy body.
Spinach contains plenty of calcium, iron, protein, and vitamins A, C, and K. It also contains antioxidants that can help fight inflammation and protect the body from disease.
Ricotta cheese is a great source of protein, calcium and has less fat than most other cheeses.
The vegetables in this recipe are great sources of antioxidants, fiber, vitamins, and minerals that can help support a healthy immune system and protect against chronic diseases.

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