ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA
A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal. All it needs is a simple side salad and maybe some garlic bread. If you can't get fresh lasagne sheets, dried ones which have been boiled for a few minutes are fine, but you really can't beat fresh pasta. Also, I use homemade pasta sauce (I make it while the vegies are cooking), but you can use store bought. Feel free to substitute whatever vegetables are in season - it's a very flexible recipe
Provided by kate.r.wilson
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
- Roast at 180C for around 45 minutes.
- While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
- For the spinach and ricotta mix, defrost the spinach in the microwave.
- Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
- Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
- Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
- If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!
Nutrition Facts : Calories 1060.8, Fat 42.6, SaturatedFat 22.7, Cholesterol 115.6, Sodium 1668.3, Carbohydrate 122.3, Fiber 14.2, Sugar 30.7, Protein 48.6
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Denise Stone-Hucker
[email protected]I'm not sure what went wrong, but my lasagna didn't turn out like the pictures. It was still edible, but it wasn't very pretty.
jose Sanchez
[email protected]This lasagna is a great way to use up leftover roasted vegetables.
jan turi
[email protected]I made this lasagna ahead of time and froze it. It reheated beautifully.
Balram Kumar Ray
[email protected]I used gluten-free lasagna noodles in this recipe, and it worked perfectly.
Md sabyl Ahmod
[email protected]I'm a vegetarian, so I omitted the ground beef from this recipe. It was still delicious!
Robert Trejo
[email protected]I'm allergic to ricotta cheese, so I substituted cottage cheese instead. It turned out great!
Rana Sageer
[email protected]This lasagna was a disaster! It was burnt on the bottom and the noodles were mushy.
Asfand Ali
[email protected]I found this lasagna to be a bit bland. It needed more seasoning.
meseret akalu
[email protected]This lasagna was a bit too cheesy for my taste, but overall it was still good.
Abu Ansari
[email protected]I'm not a huge fan of lasagna, but I really enjoyed this one. The roasted vegetables were a great addition.
Reta Mamo
[email protected]This is my new favorite lasagna recipe! It's so flavorful and delicious, and it's also relatively healthy.
Papu Sah
[email protected]I made this lasagna for a potluck, and it was a huge success! Everyone loved it, and I got lots of compliments.
GSG GSG
[email protected]This lasagna was delicious! I loved the combination of roasted vegetables and spinach and ricotta filling. It was also very easy to make.
Kasirye Denis
[email protected]I've made this lasagna several times now, and it's always a crowd-pleaser. The roasted vegetables give it a unique and delicious flavor that everyone loves.
Lahore Mobile Zhob
[email protected]This lasagna was a hit with my family! The roasted vegetables added a delicious smoky flavor, and the spinach and ricotta filling was creamy and flavorful. I will definitely be making this again.