Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Servings: 8 - 12 people
Roasted Vegetables (Note 1):
- 500 g / 1 lb 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 garlic clove , minced
- Salt and pepper
- 250 g / 8 oz frozen chopped spinach , thawed
- 500 g / 1 lb ricotta (Note 2)
- 1/2 cup / 50 g grated parmesan (or 3/4 cup shredded cheese)
- 1 egg
- 1 garlic clove , minced
- 1/8 tsp grated nutmeg, optional (fresh or powder)
- 1/2 tsp each Salt and pepper
- 1 tbsp olive oil
- 1 garlic clove
- 1 small onion , finely chopped (any, I use brown)
- 700 g / 24 oz tomato passata (Note 3)
- 400 g / 14 oz crushed tomato
- 1/2 cup / 125 ml water
- 3/4 tsp each dried thyme and oregano (or basil, parsley)
- 1/2 tsp dried chilli flakes (can omit / adjust to taste)
- Salt and pepper
- 330g / 11 oz jar roasted red pepper strips, drained (Note 4)
- 375 g / 13 oz fresh lasagne sheets (Note 5)
- 300 g / 3 cups shredded mozzarella (or MORE!)
Preheat oven to 200C/390F.
Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
Roast for 25 minutes, turning at 15 minutes, until tender and browned.
Remove from oven, loosen from tray with spatula while warm (can stick when cools).
Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
Remove from stove and let cool for 5 minutes before using.
Preheat oven to 160C/320F.
Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
Cover with lasagna sheets, tearing as required to fit.
Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
Cover with lasagna sheets. Spread over Ricotta mixture.
Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!
1. Veggies - feel free to use any vegetables you want, just cut them so they roast in around 20 to 25 minutes. Cauliflower, broccoli, carrots, squash are some I've used in the past.
Pumpkin: 600g/1.2lb unpeeled weight.
2. Ricotta - It's best to get ricotta over the counter at the deli, even at supermarkets, rather than buying in tubs unless it's a brand you know is good like Paesanella. Harris Farms brand ricotta is also good. I find ricotta in tubs at supermarkets is typically grainy and kind of powdery - even the "big" brands (like Perfect Italiano).
3. Tomato passata is pureed tomato, just plain tomato with no flavourings. It is so good for making sauces like this because it's smooth even without cooking it down for ages ie no tomato lumps. It comes in tall bottles and is better value than canned tomato (by weight). Found in the pasta aisle of supermarkets in Australia - it's becoming increasingly popular. I like to use a combination of passata and crushed tomato for for texture and flavour.
If you can't find passata, use the same weight of crushed tomato.
America - if you can't find tomato passata, use Tomato Puree or what you call Tomato Sauce.
4. Roasted Red Peppers - optional, adds sweetness and extra flavour dimension. I use Always Fresh. You could just add chopped capsicum / bell peppers to the roasted vegetables.
5. LASAGNA SHEETS: I like using fresh lasagne sheets sold in the fridge section. If you can only get dried, use No Boil sheets for convenience, or if required pre cooking, cook the lasagna sheets per the packet directions.
If using dried instant / No Boil lasagne sheets, add an extra 1/2 cup of water into your sauce (because the lasagne sheets absorb liquid while cooking). Note, sometimes dried instant lasagna sheets usually end up with a buckled surface, but doesn't affect flavour.
I prefer fresh lasagna because it doesn't absorb liquid while cooking so the lasagna stays really nice and saucy.
SUB: Believe it or not, tortillas make an excellent substitute for lasagna sheets! Ideal gluten free option - use corn tortillas.
6. My baking pan is 33 x 22 x 7 cm / 13 x 9 x 2.5".
7. STORAGE: This keeps so well in both the fridge and freezer. Cool before covering, then refrigerate or freeze. Defrost before warming. I just reheat in the microwave, but you can also reheat in the oven.
Make ahead: Best way is to assemble then refrigerate or freeze, then bake (defrosted) when required per recipe.
8. Nutrition per serving, assuming 10 servings.
Calories: 524kcal | Carbohydrates: 48g | Protein: 27g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 1175mg | Potassium: 996mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6390IU | Vitamin C: 30.4mg | Calcium: 475mg | Iron: 4.7mg