Vegetable Lasagna
A delicious and hearty vegetable lasagna packed with flavorful vegetables and creamy cheese, perfect for family dinners or meal prep.
Ingredients
Roasted Vegetables
- 500 g pumpkin (2cm / 4/5″ cubes)
- 2 large zucchinis (cut into 2cm / 4/5″ chunks)
- 2 onions (any type, cut into wedges)
- 2 tbsp olive oil
- 1 clove garlic (minced)
- Salt and pepper
Cheese Mixture
- 250 g frozen chopped spinach (thawed)
- 500 g ricotta Note 2
- ½ cup grated parmesan (or 3/4 cup shredded cheese)
- 1 large egg
- 1 clove garlic (minced)
- ⅛ tsp grated nutmeg (optional, fresh or powder)
- ½ tsp salt
- ½ tsp pepper
Tomato Sauce
- 1 tbsp olive oil
- 1 clove garlic
- 1 small onion (finely chopped, any type) I use brown
- 700 g tomato passata Note 3
- 400 g crushed tomato
- ½ cup water
- ¾ tsp dried thyme
- ¾ tsp oregano (or basil, parsley)
- ½ tsp dried chili flakes (can omit/adjust to taste)
- Salt and pepper
Lasagna Construction
- 330 g jar roasted red pepper strips, drained Note 4
- 375 g fresh lasagne sheets Note 5
- 300 g shredded mozzarella (or MORE!)
Instructions
Roasting Vegetables
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the pumpkin, zucchinis, onions, garlic, olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for about 25-30 minutes or until tender.
Making Sauce
- In a pan, heat olive oil over medium heat.
- Add garlic and onion, cook until soft.
- Stir in the tomato passata, crushed tomatoes, and water.
- Add thyme, oregano, chili flakes, salt, and pepper. Let it simmer for 15 minutes.
Preparing Ricotta Mixture
- In a bowl, combine the ricotta, spinach, egg, garlic, nutmeg, salt, and pepper.
- Mix well until combined.
Assembling Lasagna
- In a baking dish, spread a little sauce at the bottom.
- Layer with lasagna sheets, half of the ricotta mixture, roasted vegetables, roasted red pepper strips, and more sauce.
- Repeat the layers, finishing with a layer of mozzarella on top.
- Bake for around 30-35 minutes until golden and bubbly.
Notes
Leftover vegetable lasagna can be stored in an airtight container in the fridge for up to 4 days. If you want to freeze it, wrap individual portions tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. To reheat, bake in the oven until heated through.