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Vegetable Lasagna with Roasted Vegetables, Spinach, and Red Peppers Recipe

★★★★★

4.4 from 59 reviews
  • Author: Ethan
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This hearty vegetable lasagna features layers of roasted pumpkin, zucchini, onions, spinach, ricotta, and a rich tomato sauce, all topped with melted mozzarella and parmesan cheese. The roasted vegetables bring a depth of flavor, combined with a homemade herbal tomato sauce and creamy ricotta mix. Perfect for a comforting, vegetarian meal that can be made ahead and reheated with ease.

Ingredients

Scale

Roasted Vegetables

  • 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

Ricotta Mixture

  • 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

Tomato Sauce

  • 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

Additional Ingredients

  • 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)

Instructions

  1. Preheat Oven for Roasting: Preheat your oven to 200°C (390°F) to prepare for roasting the vegetables.
  2. Prepare Roasted Vegetables: Place the pumpkin cubes, zucchini chunks, and onion wedges on a baking tray. Drizzle with olive oil, sprinkle with minced garlic, salt, and pepper, then toss to coat evenly.
  3. Roast Vegetables: Roast the prepared vegetables in the oven for 25 minutes, turning them halfway through at 15 minutes, until they are tender and nicely browned.
  4. Remove and Loosen Vegetables: Take the tray out of the oven and, while the vegetables are still warm, loosen them from the tray with a spatula to prevent sticking as they cool.
  5. Make the Tomato Sauce: In a skillet over medium-high heat, warm the olive oil. Add the minced garlic and finely chopped onion, cooking for about 3 minutes until golden and fragrant.
  6. Add Tomato Ingredients: Stir in the tomato passata, crushed tomato, water, dried thyme, oregano, chili flakes, salt, and pepper. Simmer on medium-low heat for 20 minutes, stirring occasionally. Adjust seasoning and add a small amount of sugar if the sauce tastes too sour. Remove from heat and let cool for 5 minutes.
  7. Prepare Ricotta Mixture: In a bowl, combine the thawed chopped spinach, ricotta cheese, grated parmesan, egg, minced garlic, nutmeg (if using), salt, and pepper. Mix until well combined.
  8. Preheat Oven for Baking: Lower the oven temperature to 160°C (320°F) for lasagna baking.
  9. Assemble the Lasagna – Base Layer: Spread a ladleful of the cooled tomato sauce on the bottom of a large baking dish to prevent sticking.
  10. Add Lasagna Sheets: Place a layer of fresh lasagna sheets over the sauce, tearing sheets as necessary to fit the dish.
  11. Add Vegetable and Sauce Layer: Spread the roasted vegetables evenly over the pasta layer, scatter the drained roasted red pepper strips on top.
  12. Add Sauce and Cheese: Spoon over about 2 1/2 cups of tomato sauce, then sprinkle half of the shredded mozzarella cheese evenly.
  13. Add Ricotta and Pasta Layer: Cover with another layer of lasagna sheets, then spread the ricotta mixture evenly over this layer.
  14. Finish Lasagna Layers: Cover ricotta with another lasagna sheet layer, pour the remaining tomato sauce over it, and sprinkle the remaining mozzarella cheese on top.
  15. Bake the Lasagna: Bake in the preheated oven for 25 to 30 minutes, or until the cheese is golden and bubbly. If using dried lasagna sheets, check doneness by inserting a knife into the center; if not cooked through, cover with foil and bake longer as needed.
  16. Rest and Serve: Let the lasagna rest for 5 minutes after removing from the oven to set, then cut into portions and serve warm. Leftovers reheat excellently.

Notes

  • Use fresh lasagne sheets for a more delicate texture; if using dried sheets, ensure adequate cooking time and check doneness.
  • The ricotta mixture can be seasoned with nutmeg to add a subtle warmth and depth.
  • If the tomato sauce is too acidic, adding a small pinch of sugar will balance the flavor.
  • Leftover lasagna stores well and reheats beautifully in the oven or microwave.
  • Feel free to add or substitute other vegetables as desired, such as eggplant or mushrooms.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Keywords: Vegetable lasagna, vegetarian lasagna, roasted vegetable lasagna, healthy lasagna, homemade lasagna, Italian casserole

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Find it online: https://theethankitchen.com/vegetable-lasagna-with-roasted-vegetables-spinach-and-red-peppers-recipe/