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Roast Vegetable Lasagna
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Roast Vegetable Lasagna

By zetallgerman (GoodFood Community)
A star rating of 5 out of 5.1 ratingRate
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 8
This version of a traditionally heavy dish is made lighter by roasting vegetables in the oven first, and by using Ricotta instead of a thick and time-consuming Bechamel sauce.
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Ingredients

For the Tomato Sauce:

  • Olive Oil
  • 2 large onions, sliced
  • 4 cloves of garlic, crushed
  • 2 bay leaves
  • 1/2 tsp chilli powder
  • 1 tsp sweet/smokey paprika powder
  • 2 small zucchini/courgettes
  • 1 tin of chopped tomatoes in juice / Passata
  • 2 large tomatoes, skinned and diced
  • 1 packet of "baby" green asparagus
  • approx. 200g of fresh or canned mushrooms
  • salt and freshly ground pepper
  • Plenty of fresh or dried herbs such as Basil, Thyme and Oregano

For the White Sauce:

  • 2 packets (500g) of Ricotta cheese
  • approx. 250g frozen or fresh spinach (defrosted/wilted)
  • 1/2 teaspoon of ground nutmeg
  • a handful of chopped, fresh parsley
  • Plenty of salt and pepper
  • approx. 400g of no-cook lasagne sheets

approx. 250g of grated parmesan or mixed pizza cheese (mozzarella & cheddar, for example)

  • approx. 250g of grated parmesan or mixed pizza cheese (mozzarella & cheddar, for example)

Method

  • STEP 1
    Preheat the oven to 175 C degrees. Start to defrost the Spinach. If using fresh spinach, wilt it for a few seconds in boiling water, then squeeze out all the liquid and set aside.
  • STEP 2
    Chop the onions, zucchini/courgettes, mushrooms and asparagus (and any other vegetables you may choose to use) and toss in a little olive oil in a roasting dish. Season with salt & pepper. Roast for approx. 15min until slightly softened. Set aside.
  • STEP 3
    Heat the can of Passata on a low heat and add the garlic, bayleaves, as well as the chopped fresh tomatoes and plenty of herbs. Add the chilli and the paprika powder. Season to taste and simmer.
  • STEP 4
    --> TIP: The tomato sauce needs to be seasoned very well, otherwise the entire lasagna will end-up tasting rather bland. Then take off the heat & set aside.
  • STEP 5
    In a bowl, mix the Ricotta cheese with the prepared, cooled spinach and season well with nutmeg, salt & pepper.
  • STEP 6
    ASSEMBLE!
  • STEP 7
    Grease a large, square lasagna dish with some olive oil.
  • STEP 8
    Place some of the pasta sheets at the bottom to create a "base". Spoon on a layer of the tomato sauce (remove bayleaves first). This is the time to add the roast vegetables as well.
  • STEP 9
    Follow with a layer of pasta sheets. Then spoon on a layer of the spinach-ricotta sauce.
  • STEP 10
    Continue with alternating layers of tomato sauce with vegetables, pasta sheets, then white sauce, etc.
  • STEP 11
    Make sure the final top layer ends with the ricotta mixture.
  • STEP 12
    Then sprinkle the top evenly with the grated cheese.
  • STEP 13
    Bake on the centre shelf of the oven for 75min (fan-assisted) to 90min (regular oven), or until cheese on top begins to crisp & brown.
  • STEP 14
    Test whether the pasta sheets are cooked by sticking a stick into the middle. If the cheese is browning before the pasta is cooked, cover the lasagne with some aluminium foil to continue baking.

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