Roast Vegetable, Spinach and Ricotta Lasagna

May 10, 2023May 10, 20230 1
Roast Vegetable, Spinach and Ricotta Lasagna, a rich and hearty Italian dish
in Main

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 eggplant , sliced lengthways
1 courgette , halved and sliced lengthways
5 button mushrooms , quartered
1 red capsicum , deseeded and sliced lenthways
5 tablespoons oil
salt and black pepper
1 onion , chopped
4 garlic cloves , minced
1 can crushed tomatoes
1 teaspoon dried herbs
250 g ricotta cheese
1 egg
250 g english spinach , washed
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
3/4 cup tasty cheese , grated
salt and black pepper
3 large instant lasagna sheets
1/4 cup tasty cheese , grated

Nutrision Information

Servings Per Recipe
6
Calories
463
Sugar
11g
Fat
29g
Roast Vegetable, Spinach, and Ricotta Lasagna is a popular Italian dish that has been enjoyed for generations. This hearty and flavorful lasagna features a delicious combination of roasted eggplant, courgette, mushrooms, and capsicum layered with a savory tomato sauce, creamy ricotta cheese, and fresh English spinach leaves. The dish is baked until golden brown and cooked through, making it the perfect comfort food for a cozy night in. This recipe is perfect for people who are looking for a healthier alternative to traditional lasagna that's still hearty and comforting.

Instructions

1.Preheat oven to 200°C. Brush eggplant, courgette, mushroom, and capsicum with oil, sprinkle with salt and pepper. Roast for 25 minutes.
2.Meanwhile, heat 2 tablespoons of oil in a pan over medium-high heat. Cook onion, garlic and dried herbs, stirring for 5 minutes or until onion is softened. Add crushed tomatoes and bring to the boil. Reduce heat to low and simmer for 15 minutes or until sauce thickens.
3.In a bowl, combine ricotta, egg, spinach, salt, pepper, and basil.
4.In a saucepan, melt butter, whisk in flour, and gradually add milk. Cook, stirring constantly, for 2 minutes or until sauce boils and thickens. Remove from heat and add grated tasty cheese. Stir until melted and season with salt and pepper.
5.Spread a third of the tomato sauce into an ovenproof dish. Top with a lasagna sheet, some of the ricotta mixture, and some of the roasted vegetables. Repeat the layering twice. Top with remaining lasagna sheet and tomato sauce. Sprinkle with remaining cheese.
6.Bake for 40 minutes or until golden brown and cooked through.

PROS

Roast vegetables add a delicious smoky and sweet depth of flavor to this lasagna.
Made with healthy ingredients, this recipe is high in protein and nutrient-packed vegetables.

CONS

This recipe can be time-consuming as it requires prepping and roasting the vegetables, making the sauce, assembling, and baking.
It can be high in fat and sodium due to the cheese and added salt, so it’s recommended to enjoy in moderation.

HEALTH & BENEFITS

Roast Vegetable, Spinach, and Ricotta Lasagna is a nutrient-rich dish that is high in protein, fiber, vitamins, and minerals while being low in saturated fat. The vegetables used in this recipe are full of antioxidants, vitamins, and minerals. Spinach is a great source of iron, while ricotta cheese is high in calcium.

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