Name: Vegetable Lasagna with Roasted Vegetables, Spinach, and Red Peppers Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 500 g / 1 lb pumpkin, cut into 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 to taste; 250 g / 8 oz frozen chopped spinach, thawed; 500 g / 1 lb ricotta cheese; 1/2 cup / 50 g grated parmesan cheese (or 3/4 cup shredded cheese); 1 egg; 1 garlic clove, minced; 1/8 tsp grated nutmeg (fresh or powdered, optional); 1/2 tsp salt; 1/2 tsp pepper; 1 tbsp olive oil; 1 garlic clove, minced; 1 small onion, finely chopped (any type, brown onion recommended); 700 g / 24 oz tomato passata; 400 g / 14 oz crushed tomato; 1/2 cup / 125 ml water; 3/4 tsp dried thyme; 3/4 tsp dried oregano (or substitute with basil or parsley); 1/2 tsp dried chili flakes (optional); Salt and pepper to taste; 330 g / 11 oz jar roasted red pepper strips, drained; 375 g / 13 oz fresh lasagne sheets; 300 g / 3 cups shredded mozzarella cheese (or more for topping)

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Introduction

This vegetable lasagna is a comforting, hearty dish packed with roasted pumpkin, zucchini, and spinach layered between fresh pasta sheets and creamy ricotta. It offers a delicious vegetarian twist on the classic lasagna, perfect for family dinners or special occasions.

A close-up of a square piece of lasagna being lifted, showing four distinct layers: the top layer is golden melted cheese with a slightly browned texture, beneath that is a creamy white layer with green spinach bits, the next layer is a rich red tomato sauce with visible chunks, and the bottom layer is another melted cheese layer that stretches as it lifts. The lasagna piece is held by a fork above a white marbled background, with more cheesy lasagna visible lying flat below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g / 1 lb pumpkin, cut into 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, to taste
250 g / 8 oz frozen chopped spinach, thawed
500 g / 1 lb ricotta cheese
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 salt
1/2 tsp pepper
1 tbsp olive oil
1 garlic clove
1 small onion (any type, finely chopped; brown onion recommended)
700 g / 24 oz tomato passata
400 g / 14 oz crushed tomato
1/2 cup / 125 ml water
3/4 tsp dried thyme
3/4 tsp dried oregano (or basil, parsley)
1/2 tsp dried chili flakes (optional)
Salt and pepper, to taste
330 g / 11 oz jar roasted red pepper strips, drained
375 g / 13 oz fresh lasagna sheets
300 g / 3 cups shredded mozzarella (or more, to preference)

Instructions

Step 1: Preheat your oven to 200°C (390°F). Place the pumpkin, zucchini, and onion wedges on a baking tray. Drizzle with olive oil, sprinkle with minced garlic, salt, and pepper, then toss to coat evenly.
Step 2: Roast the vegetables for 25 minutes, turning them halfway through at 15 minutes, until they are tender and browned. Use a spatula to loosen them from the tray while still warm, as they can stick once cooled.
Step 3: Meanwhile, prepare the tomato sauce. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the finely chopped onion and garlic, cooking for about 3 minutes until golden.
Step 4: Stir in the tomato passata, crushed tomatoes, water, dried thyme, oregano, chili flakes, salt, and pepper. Simmer the sauce on medium-low heat for 20 minutes. Taste at the end and add a small pinch of sugar if the sauce tastes too sour, depending on your tomatoes.
Step 5: Once cooked, remove the sauce from the heat and let it cool for 5 minutes.
Step 6: Prepare the ricotta mixture by combining ricotta, thawed spinach, egg, minced garlic, grated parmesan, nutmeg (if using), salt, and pepper in a bowl. Mix until smooth and well combined.
Step 7: Preheat your oven to 160°C (320°F). Spread a ladleful of the tomato sauce on the base of a large baking dish to prevent sticking.
Step 8: Layer fresh lasagna sheets to cover the base, tearing sheets as necessary to fit the dish.
Step 9: Scatter the roasted vegetables evenly over the sheets. Add the drained roasted red pepper strips, spoon over about 2 1/2 cups of tomato sauce, then sprinkle half of the shredded mozzarella cheese.
Step 10: Cover with another layer of lasagna sheets, then spread the ricotta mixture evenly on top.
Step 11: Add another layer of lasagna sheets, pour over the remaining tomato sauce, and sprinkle with the remaining mozzarella cheese.
Step 12: Bake the lasagna for 25 to 30 minutes, or until the cheese is golden and bubbling. If you use dried sheets, insert a knife in the center to check doneness, and bake longer covered with foil if needed.
Step 13: Let the lasagna rest for 5 minutes before slicing and serving. Enjoy your delicious vegetarian meal!

Tips & Variations

Use fresh lasagna sheets for a tender texture, but dried sheets work fine—just check they’re fully cooked before serving.
Add a pinch of nutmeg to the ricotta mixture for a warm, subtle flavor.
For extra richness, sprinkle additional mozzarella on top before baking.
Customize the roasted vegetables based on seasonal produce, such as bell peppers, eggplant, or mushrooms.
If you prefer a spicier version, increase the dried chili flakes or add fresh chopped chili to the sauce.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, microwave or warm in a preheated oven at 180°C (350°F) until heated through. You can also freeze the lasagna in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up image of a square slice of lasagna being lifted with a metal spatula, showcasing four distinct layers: the top layer is a golden, melted cheese with a slightly browned and bubbly texture; underneath is a creamy white layer mixed with green herbs, likely spinach and ricotta cheese; below that is a rich red tomato sauce layer combined with chunks of vegetables and herbs; the bottom layer is a pasta sheet slightly soaked with sauce. Melted cheese strings stretch from the piece to the pan below, which is filled with similar cheesy lasagna squares on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Simply wilt it in a pan with a little olive oil until cooked, then drain any excess moisture before mixing it with the ricotta to avoid soggy layers.

Do I need to pre-cook the lasagna sheets?

If you use fresh lasagna sheets, they usually don’t require pre-cooking. However, dried sheets often need to be boiled or soaked before assembling, unless they are labeled as no-boil. Always follow the package instructions for best results.