• Italian

Spinach, Ricotta and Roasted Veggie Lasagna

What happens when you cross a cheesy lasagne with a warm tray of roasted veggies? Magic. @essentiallyellanutrition whipped out the most genuine recipe that could be the solution to using up all your leftover veggies in the fridge! It might even top any meaty lasagna out there. Not only is it easy to prepare but it's 100% super versatile, no veggies in the back of your fridge is safe to hide from this comforting and delicious meal. The secret is in the layers, starts with a saucy tomato layer, followed by roasted veggies, cheese, spinach and ricotta and topped with even more cheese. Try it out for yourself with our Farmers Pick perfectly imperfect produce so you'll understand how amazing this feel-good dish is.

Published
Servings
Serves 4
Cooking Time
45m

Ingredients

Everything for 4 servings

Roasted Vegetable Layer

  • 200g Pumpkin
  • 2 Zucchini
  • 1 Large Eggplant
  • 1 Red Onion
  • 3 tbsp Olive Oil

Spinach and Ricotta Layer

  • 250g Fresh Spinach
  • 550g Ricotta
  • 50g Grated Parmesan
  • 1 Egg
  • 2 Garlic Cloves

Tomato Sauce

  • 2 tbsp Olive oil
  • 1 Garlic Clove
  • 700g Tomato Passata
  • 400g Crushed Tomato

Lasagna Layers

  • 375g Lasagna Sheets
  • 350g Shredded Mozzarella

Method

1

Preheat your oven to 170°C

2

Slice the pumpkin, zucchini and eggplant into pieces (around 1 cm thick) and cut the red onion into wedges.

3

Either bake for pan fry the vegetables until nearly cooked. Make sure to drizzle them with olive oil and season with salt and pepper, tossing to coat.

4

In a large bowl, combine the finely chopped spinach, ricotta, Parmesan, egg, and crushed garlic. Mix well and season with salt and pepper to taste.

5

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant

6

Stir in the tomato passata and crushed tomatoes. Simmer gently for 10–15 minutes, stirring occasionally. Season with salt and pepper

7

Preheat the oven to 180°C (160°C fan-forced). Lightly grease a large baking dish with olive oil

8

Spread a thin layer of tomato sauce on the base of the dish

9

Then place a layer of lasagna sheets, trimming them to fit as needed.

10

1Spread the roasted vegetables evenly over the lasagna sheets, followed by a third of the tomato sauce

11

Add another layer of lasagna sheets, followed by the spinach and ricotta mixture.

12

Cover with the final layer of lasagna sheets.

13

Pour the remaining tomato sauce over the top and sprinkle with shredded mozzarella

14

Bake the lasagna for 30 minutes or until the top is golden and bubbling.

15

Let the lasagna rest before serving

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