Roast Vegetable Lasagne With Spinach and Ricotta

May 10, 2023May 10, 20230 3
Roast Vegetable Lasagne With Spinach and Ricotta recipe
in Pasta

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 medium carrot , chopped
2 medium zucchini , chopped
1 cup chopped mushroom
1/2 purple onion , chopped
1 green capsicum , chopped
1/2 aubergine , chopped
3 -4 garlic cloves , whole with base sliced off
1 tablespoon olive oil
1 tablespoon brown sugar
3 leaves of torn fresh basil
salt and pepper
250 g frozen chopped spinach
250 g ricotta cheese
100 g cubed feta cheese
30 g finely grated fresh parmesan cheese
salt and pepper
400 g fresh lasagna sheets
750 g pasta sauce
1 1/2 cups grated cheddar cheese
30 g finely grated fresh parmesan cheese

Nutrision Information

Servings Per Recipe
6-8
Calories
480
Sugar
12g
Fat
24g
Roast Vegetable Lasagne with Spinach and Ricotta is a delicious and healthy vegetarian option to enjoy at home. This hearty lasagne has layers of roasted vegetables, creamy ricotta and spinach filling, and a cheesy topping. It's perfect for a weeknight dinner or to serve at a dinner party. It's also a great way to get the kids to eat their vegetables - they'll love the cheesy layers and won't even notice the healthy ones hiding underneath! Roasting the vegetables adds an extra depth of flavor to the dish and makes it extra special.

Instructions

1.Preheat the oven to 200°C.
2.In a large roasting pan, add all vegetables and garlic, drizzle with olive oil, sprinkle with brown sugar, basil, salt, and pepper. Toss to combine.
3.Roast in the oven for 25-30 minutes.
4.Remove garlic from the vegetables and squeeze it into a large mixing bowl. Discard the skins.
5.Add spinach, ricotta, feta, grated parmesan, salt, and pepper to the mixing bowl with garlic. Stir to combine.
6.In a greased baking dish, spread a thin layer of pasta sauce and lay 4 lasagna sheets. Spread more pasta sauce and roasted vegetables over the top, followed by a layer of spinach and ricotta mixture.
7.Repeat the layers, finishing with a final layer of pasta sauce and cheddar cheese. Sprinkle grated parmesan over the top.
8.Bake at 180°C for 40-45 minutes or until the cheese is golden brown.
9.Let it stand for 10 minutes before cutting.

PROS

This lasagne is packed with healthy vegetables and spinach, and it’s a vegetarian option.

It’s also a great way to get your kids to eat their veggies!

CONS

It takes a little time to prepare and cook, and it may not be suitable for those with a gluten allergy.

It’s also best enjoyed fresh, so leftovers may not be as good.

HEALTH & BENEFITS

This lasagne is a great way to pack in your daily vegetable intake.
Spinach is an excellent source of vitamins and minerals such as iron, calcium, and vitamin K, and it’s also high in antioxidants.
Roasted vegetables are also a great source of fiber and vitamin C.

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