Description
This Epic Vegetable Lasagne is a rich and hearty meat-free dish layered with a creamy spinach ricotta blend, a thick vegetable tomato sauce, and fresh mozzarella. Slow-simmered veggie sauce and fresh pasta sheets come together in a beautifully baked casserole that’s golden and crispy on top. A comforting Italian classic made with a variety of garden vegetables, perfect for a family meal or special occasion.
Ingredients
Scale
Spinach Ricotta
- 3x 9oz (250g) tubs of Ricotta
- 1x 9oz (250g) tub of Mascarpone
- 10.5oz (300g) Frozen Spinach, thawed and well squeezed
- 1 cup (80g) freshly grated Parmesan
- 1 Egg
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/8 tsp Ground Nutmeg
Veggie Sauce
- 4 cups (1kg) Tomato Passata
- 4 cups finely diced veggies: mushrooms, red pepper, courgette/zucchini & aubergine/eggplant
- 2 ribs of Celery, finely diced
- 2 small/medium Carrots, finely diced
- 1 large White Onion, finely diced
- 3 cloves of Garlic, finely diced
- 1 small bunch of Fresh Basil, finely diced
- 2 tsp Dried Oregano
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/2 tsp Chilli Flakes (or to taste)
- 1/4 tsp Black Pepper
- Olive Oil, as needed (about 1.5 tbsp total)
Lasagne
- 12oz (350g) Fresh Lasagne Sheets
- 3 cups (300g) Mozzarella, shredded
- 1/2 cup (40g) freshly grated Parmesan for topping
Instructions
- Prepare the Veggies: Heat a drizzle of olive oil in a large pot over medium heat. Add mushrooms, courgette/zucchini, aubergine/eggplant, and red pepper. Fry until soft and starting to char, then transfer to a side bowl. Add a little more oil, then add carrot, celery, onion, and garlic to the pot. Fry until softened and beginning to brown. Return the previously fried veggies to the pot and stir everything together.
- Cook the Veggie Sauce: Pour in the tomato passata, then add 1 cup (250ml) water to swill out the jar and pour that into the pot. Add finely diced basil and oregano. Season with sugar, salt, chilli flakes, and black pepper to taste. Let the sauce simmer on low heat for 20-25 minutes until it thickens into a rich consistency. If still watery, continue simmering for another 5 minutes.
- Make the Spinach Ricotta: In a large mixing bowl, combine ricotta, mascarpone, egg, grated Parmesan, salt, black pepper, and ground nutmeg. Use a hand mixer to blend until smooth. Fold in the thawed and well-drained spinach evenly with a spatula.
- Assemble the Lasagne: Preheat oven to 350°F (180°C). In an 8×12 inch baking dish, spread a few spoonfuls of veggie sauce at the bottom to prevent sticking. Begin layering as follows: pasta sheets, veggie sauce, spinach ricotta, then shredded mozzarella. Repeat this layering for a total of 4 layers of pasta and 4 layers each of sauce, ricotta, and mozzarella. Finish the top layer with pasta sheets, spinach ricotta, mozzarella, and sprinkle with Parmesan.
- Bake & Serve: Bake the assembled lasagne in the preheated oven for 30-40 minutes until the top is crispy and deep golden. Remove from oven and allow to rest for 10 minutes before slicing and serving. Resting is important to prevent a watery texture and help the lasagne set.
Notes
- Spinach: Frozen spinach adds a more intense flavor and saves the step of cooking fresh spinach. Make sure to thaw and squeeze out as much water as possible to avoid watery lasagne. Chop roughly if not pre-chopped.
- Veggies: The recipe uses a mix of mushroom, pepper, zucchini, aubergine, carrot, celery, and onion. Other vegetables like butternut squash, sweet potato, baby corn, and broccoli can be substituted. Finely dicing the vegetables and cooking them until moisture evaporates is key to avoid soggy lasagne layers.
- Lasagne Sheets: Fresh sheets are preferred for better texture and integrity of the lasagne. If using dried sheets, check if precooking is necessary and adjust sauce consistency accordingly as dried pasta absorbs more liquid.
- Make Ahead: The veggie sauce can be prepared in advance; cool completely before assembling. Store in the fridge for 2-3 days or freeze for up to a month. Bring to near room temperature before baking or extend baking time by 10 minutes to ensure even cooking.
- Calories: Nutritional values assume about 1.5 tablespoons of olive oil used throughout the recipe and serving size is based on dividing the whole dish into 8 portions.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 70 mg
