VEGETABLE LASAGNA
Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 25
Steps:
- Preheat oven to 200C/390F.
- Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
- Roast for 25 minutes, turning at 15 minutes, until tender and browned.
- Remove from oven, loosen from tray with spatula while warm (can stick when cools).
- Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
- Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
- Remove from stove and let cool for 5 minutes before using.
- Place ingredients in a bowl and mix until combined.
- Preheat oven to 160C/320F.
- Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
- Cover with lasagna sheets, tearing as required to fit.
- Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
- Cover with lasagna sheets. Spread over Ricotta mixture.
- Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
- Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
- Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!
Nutrition Facts : Calories 524 kcal, Carbohydrate 48 g, Protein 27 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 121 mg, Sodium 1175 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
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
LASAGNA WITH SPINACH AND ROASTED ZUCCHINI
You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
- Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
- Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
EASY VEGETARIAN SPINACH LASAGNA
It's easy, it's cheesy, and it's vegetarian!
Provided by MOTTSBELA
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
- Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
- Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
Nutrition Facts : Calories 305 calories, Carbohydrate 36.8 g, Cholesterol 54.8 mg, Fat 10 g, Fiber 3.6 g, Protein 18.3 g, SaturatedFat 5.1 g, Sodium 442.7 mg, Sugar 5.6 g
ROASTED VEGETABLE LASAGNA
"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."-Virginia C. Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. , Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned., In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 361 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 820mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 19g protein.
ROAST VEGETABLE, SPINACH AND RICOTTA LASAGNA (MODIFIED)
The ingredients list for this lasagna may look a little intimidating, but it really is quite easy to make, and so worth the the effort! This is a modified version of the recipe at: http://www.food.com/members/subm/editr2.php?sid=27675044&oc=linkback While that is a good recipe overall, the amount of white sauce is ridiculously small, and I'm not allowed to change it, so I'm submitting a new recipe instead.
Provided by Chris Wilson UK
Categories Vegetable
Time 2h35m
Yield 6-8 serving(s)
Number Of Ingredients 29
Steps:
- Preheat oven to 180'C/350'F Grease a large baking dish. Cube the vegetables, place them in the dish, coat with 4 tablespoons of oil. Season with salt and pepper, and bake for 25-30 minutes or until they start to soften but still have some bite.
- Heat 1 tablespoon oil in a large pan, add onion and garlic and sauté until onion is translucent. Add passata (or chopped tomatoes) and herbs and simmer for 10-30 minutes until thick. Remove from heat and stir through roasted vegetables.
- In a large bowl mash ricotta and feta cheese with a fork, and mix in the egg, nutmeg and basil. Blanch spinach in a pot of boiling water for 30 secs or until wilted. Drain and add to ricotta mixture. Leave aside.
- For the cheese sauce melt butter in a saucepan over a medium heat, add flour and stir until mixture becomes frothy. SLOWLY add milk, whisking as you go. Remove from heat, stir in the grated cheese and season with salt and pepper.
- Grease a large, deep baking dish. Spread half of the roast vegetable sauce over the bottom, and cover with a layer of lasagna noodles, trimming noodles to fit dish if needed.
- Spread the ricotta mix on top, followed by another layer of noodles. Spoon over remaining roast vegetable sauce, followed by a layer of noodles. Spread the cheese sauce on top, and sprinkle with extra grated cheese and parmesan.
- Bake at 200'C for 30-40 minutes, or until golden brown. Allow to rest for 15 minutes before serving, or refrigerate overnight.
Nutrition Facts : Calories 511.9, Fat 34.2, SaturatedFat 15.7, Cholesterol 105.4, Sodium 891, Carbohydrate 36.9, Fiber 9.8, Sugar 12.9, Protein 19.9
SPINACH AND RICOTTA LASAGNE
If you don't feel like making the tomato sauce or the cream sauce, you can substitute an already made marinara and a prepared alfredo to make this more quickly. You can make the spinach and ricotta filling up to 4 hours ahead and store it in the refrigerator in an airtight container. The assembled, unbaked lasagna will keep for at least a day in the refrigerator or you can freeze it up to 4 months (if it's wrappped tightly in plastic). Thaw the lasagna in the fridge and bring it to room temperature before baking. Recipe courtesy of Fine Cooking. And boy is it ever fine.
Provided by AmyZoe
Categories One Dish Meal
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 28
Steps:
- Make the filling: Drain the ricotta in a fine sieve set over a bowl for 1 hour (or longer if the ricotta is very wet). If using fresh spinach, stem and rinse it well (don't dry the leaves). In a 12 inch skillet over medium high heat, cook the spinach until wilted (3 to 5 minutes). Drain well and squeee out excess moisture and chop finely. If using thawed frozen spinach, squeeze it dry.
- Melt the butter in a 10 inch or 12 inch skillet over medim-low heat and add the onion. Cook until the onion is soft and translucent, 5 to 8 minutes. Add the garlic and cook for about 1 minute. Add the spinach and toss it for 1 to 2 minutes to coat it with the butter. Transfer the spinach mixture to a bowl and let it cool to room temperature. Add the ricotta, Parmigiano, eggs, salt, pepper, and nutmeg. Mix well. You should have about 4 1/2 cups.
- Cook the noodles: If using dried lasagna noodles instead of fresh use 1 lb and skip these cooking instructions--cook according to package instructions. If cooking fresh: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Slip the noodles, 2 or 3 at a time, into the boiling water and cook them until they're tender and pale (3 to 5 minutes). Thinner noodles will cook more frequently. To make sure they're done, taste a small piece. If it's still tough, it needs a little more cooking (fresh pasta should not be cooked al dente like dried pasta). Carefully scoop the noodles out of the pot with a large wire skimmer and slide them into the ice water to stop the cooking. When they're cool, layer them between clean dish towels until you're ready to assemble the lasagna (the noodles will keep this way for up to 2 hours).
- Make the Quick Tomato Sauce: In a 3 or 4 quart saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, parsley, basil, a generous pinch of salt, and a couple grinds of pepper. Cook until the vegetables are pale gold (10 to 12 minutes). Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, and simmer gently to blend the flavors and reduce the sauce to about 4 1/2 cups, 15 to 20 minutes (adjust the heat as necessary to maintain a gentle simmer). Season to taste with salt and pepper. If you want a smoother texture, pass the sauce through a food mill or puree in a food processor.
- Make the Basic Cream Sauce: In a 2-quart saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch (you only need 1 batch for this recipe). Remove from the heat and whisk in the salt, pepper, and nutmeg. If you don't use this sauce within 30 minutes it will thicken. Add a little warm milk and whisk to the sauce to thin it if necessary.
- Assemble the lasagna: Position a rack in the center of the oven and heat the oven to 350. Choose a 9x12x3 inch baking dish or 10x14x2 inch baking dish. Spread 1/2 cup of the tomato sauce in a sparse layer on the bottom of the baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill the gaps. With a spatula, spread one third of the spinach and ricotta filling (about 1 1/2 cups) over the first layer of noodles. Then spread one third of the remaining tomato sauce (about 1 1/3 cups) and one third (1/2 cup) of the cream sauce over the filling. Sprinkle 1/3 cup of the Parmigiano on top. Add a new layer of noodles, overlapping them slightly, and repeat the layers as instructed above, using all of the filling and ending with the Parmigiano, to make a total of 3 layers (you may not need all the pasta). Dot the top with the butter cubes.
- Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges, 45 to 50 minutes. Remove from the oven and let rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 649.9, Fat 36, SaturatedFat 19.3, Cholesterol 136.6, Sodium 1045.8, Carbohydrate 52.6, Fiber 6, Sugar 9.4, Protein 29.3
ROOT VEG & RICOTTA LASAGNE
This veggie lasagne with sweet potato, carrots and parsnips can be made in advance then stashed away in the freezer ready for a last-minute meal
Provided by Good Food team
Categories Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- Mix together the vegetables, thyme, passata, tomato purée and plenty of seasoning. In another bowl, mix the ricotta, crème fraîche, eggs and all but 2 tbsp of the Parmesan until smooth.
- Assemble the lasagne by putting half the vegetable mixture into the base of a lightly oiled 2-litre gratin dish, followed by a layer of lasagne (broken to fit the dish), then half the ricotta mixture. Repeat the process, finishing with a layer of ricotta mixture and the remaining Parmesan sprinkled over. Wrap with cling film and freeze for up to 3 months.
- To cook from frozen, heat oven to 190C/170C fan/gas 5. Remove the cling film, cover with foil and put in the middle of the oven for 1 hr. Then increase temperature to 200C/180C/gas 6, remove the foil and cook for another 35-45 mins until golden on top.
Nutrition Facts : Calories 555 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 22 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
ROASTED-VEGETABLE LASAGNE
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
- While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
- Soak noodles in hot water just until pliable, 8 to 10 minutes.
- Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
- Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.
VEGETARIAN LASAGNE
Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook the sauces and freeze them
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 17
Steps:
- To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
- Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
- Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.
Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
ROAST VEGETABLE, SPINACH AND RICOTTA LASAGNA
The ingredients list for this lasagna may look a little intimidating, but it really is quite easy to make, and so worth the the effort!
Provided by Veggie Ruthie
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 180°C/350°F Place Eggplant, courgette, mushrooms and capsicum in a roasting pan, coat with 4 tablespoons of oil, season with salt and pepper, and bake for 25 - 30 minutes.
- Heat the remaining 1 tablespoon oil in a large pan, add onion and garlic and saute until onion is translucent. Add crushed tomatoes and herbs and simmer for 10 minutes. Remove from heat and stir through roasted vegetables.
- In a large bowl mash ricotta with a fork and mix in egg and basil. Blanch spinach in a pot of boiling water for 30 secs or until wilted. Drain and add to ricotta mixture. Leave aside.
- For the cheese sauce melt butter in a saucepan over a medium heat, add flour and stir until mixture becomes frothy. Slowly pour in milk, whisking as you go. Bring to a boil, and whisk as mixture thickens. Remove from heat, stir in cheese and season with salt and pepper.
- In a large greased baking dish spoon half the roast vegetable sauce, followed by a layer of lasagna noodles, trimming noodles to fit dish if needed. Spread the ricotta mix on top, followed by another layer of noodles. Spoon over remaining half of sauce, followed by a layer of noodles. Pour over cheese sauce, sprinkle with extra grated cheese and bake for 30 - 40 minutes, or until golden brown.
Nutrition Facts : Calories 376.6, Fat 28.1, SaturatedFat 11.6, Cholesterol 87.5, Sodium 391, Carbohydrate 18.7, Fiber 5.6, Sugar 7.1, Protein 15.7
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