Description
This Epic Vegetable Lasagne is a rich and hearty vegetarian dish layering fresh pasta sheets with a flavorful vegetable sauce, creamy spinach ricotta filling, and melted mozzarella cheese. Perfectly baked until golden and crispy, it’s an indulgent yet wholesome meal packed with vibrant veggies and cheesy goodness.
Ingredients
Scale
Spinach Ricotta
- 3 x 9oz/250g tubs of Ricotta
- 1 x 9oz/250g tub of Mascarpone
- 10.5oz / 300g Frozen Spinach, thawed
- 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 Garlic, finely diced
- 1 small bunch 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
Lasagne
- 12oz / 350g Fresh Lasagne Sheets
- 3 cups / 300g Mozzarella, shredded
- 1/2 cup / 40g freshly grated Parmesan
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 throughout and starting to char, then transfer to a side bowl. Add a bit more oil to the pot, then sauté carrot, celery, onion and garlic until softened and beginning to brown. Return the previously cooked veggies to the pot and mix thoroughly.
- Make the Veggie Sauce: Pour in tomato passata, then swirl out the jar with 1 cup/250ml water and add that too. Stir in fresh basil and dried oregano, then season with sugar, salt, chilli flakes and black pepper to taste. Let the sauce simmer gently on low heat for 20-25 minutes until thickened. If the sauce remains watery, continue simmering for an additional 5 minutes to reach the desired texture.
- Prepare the Spinach Ricotta: In a large mixing bowl, combine ricotta, mascarpone, egg, parmesan, salt, black pepper and ground nutmeg. Use a hand mixer to blend until smooth and creamy. Gently fold in the thawed and thoroughly drained spinach with a spatula until fully incorporated.
- Assemble the Lasagne: Preheat the oven to 350°F/180°C. Lightly grease an 8×12″ baking dish. Spread a couple spoonfuls of the veggie sauce on the base to prevent sticking. Build layers in this order: pasta sheets, veggie sauce, spinach ricotta, shredded mozzarella. Repeat to build four layers total, ensuring the top layer is pasta sheets topped with spinach ricotta, mozzarella and grated parmesan.
- Bake and Serve: Place the lasagne in the preheated oven and bake for 30-40 minutes until the top is crispy and deeply golden. Allow the lasagne to rest for 10 minutes before cutting and serving. This resting time is essential to let the layers set and avoid a watery texture.
Notes
- Spinach: Frozen spinach provides a more intense flavor and requires no cooking before use. Thaw thoroughly and squeeze out all excess moisture to avoid sogginess. Chop if needed.
- Veggies: Use a combination of finely diced vegetables such as mushrooms, red pepper, zucchini, and aubergine. Maintain carrot, onion, and celery as the sofritto base. Properly sweat down vegetables to remove moisture and prevent the lasagne from becoming watery.
- Lasagne Sheets: Fresh pasta sheets are preferred for better texture and integrity of the lasagne. If using dried sheets that require no pre-cooking, adjust the sauce moisture accordingly.
- Make-Ahead: Veggie sauce can be prepared ahead and stored chilled for 2-3 days or frozen for up to 1 month. Allow sauce to come to room temperature before assembling or extend baking time by 10 minutes to ensure proper cooking.
- Calorie Estimate: Assumes 1.5 tbsp olive oil used in total. Recipe divided into 8 servings.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg
