Vegetable Lasagna
I was going to call this a vegetarian lasagna, but I wasn't sure if all vegetarians eat cheese. So I decided to call it a vegetable lasagna instead.
I really enjoyed this, it's packed full of flavour, and really delicious. This lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce.
Now this is much lighter than the traditional meat lasagna, but it is a great alternative to a meat lasagna, especially on those days when you feel like going meat free or you have a guest coming over that doesn't eat meat.
Now the recipe is from another website, and the video to the recipe can be found here I find I always watch a video of how something is made if I can.
Leftovers are great the next day, just reheat in the microwave and lunch or dinner is done.
With the roasted vegetables you can use any vegetables you want, just cut them so they roast in around 20 to 25 minutes. Cauliflower, broccoli, carrots, squash could also work.
With the ricotta, I don't like ricotta in the tubs, it has a weird texture, for me. I like to buy the fresh ricotta that comes in strainers from fruit shops or fresh from delicatessans.
With the lasagna sheets I used fresh lasagna sheets from the fridge section of your supermarket. If you can only find dried lasagna sheets, just add an extra 1/2 cup water to the sauce, as dried sheets absorb more liquid, while cooking. If you can't find lasagna sheets at all, but you still want to make this, tortillas make an excellent substitute for lasagna sheets, I've used them before.
I haven't tried this, but recipe tin eats states 'this keeps well in both the fridge and freezer. Bake, then cool before covering, then refrigerate or freeze. Defrost before warming. I just reheat in the microwave, but you can also reheat in the oven'.
So if you are looking for a meat free lasagna alternative, this one is really nice.
I really enjoyed this, it's packed full of flavour, and really delicious. This lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce.
Now this is much lighter than the traditional meat lasagna, but it is a great alternative to a meat lasagna, especially on those days when you feel like going meat free or you have a guest coming over that doesn't eat meat.
Now the recipe is from another website, and the video to the recipe can be found here I find I always watch a video of how something is made if I can.
Leftovers are great the next day, just reheat in the microwave and lunch or dinner is done.
With the roasted vegetables you can use any vegetables you want, just cut them so they roast in around 20 to 25 minutes. Cauliflower, broccoli, carrots, squash could also work.
With the ricotta, I don't like ricotta in the tubs, it has a weird texture, for me. I like to buy the fresh ricotta that comes in strainers from fruit shops or fresh from delicatessans.
With the lasagna sheets I used fresh lasagna sheets from the fridge section of your supermarket. If you can only find dried lasagna sheets, just add an extra 1/2 cup water to the sauce, as dried sheets absorb more liquid, while cooking. If you can't find lasagna sheets at all, but you still want to make this, tortillas make an excellent substitute for lasagna sheets, I've used them before.
I haven't tried this, but recipe tin eats states 'this keeps well in both the fridge and freezer. Bake, then cool before covering, then refrigerate or freeze. Defrost before warming. I just reheat in the microwave, but you can also reheat in the oven'.
So if you are looking for a meat free lasagna alternative, this one is really nice.
Recipe
Recipe adapted from www.recipetineats.com/
Serves 8-12
Roasted Vegetables:
600 g pumpkin, peeled, cut into 2cm cubes
2 large zucchinis, cut into 2cm chunks
2 red onions, peeled, cut into wedges
2 tablespoons olive oil
1 garlic clove, finely chopped
Salt and pepper, to taste
Sauce:
1 tablespoon olive oil
1 garlic clove, finely chopped
1 small brown onion, finely chopped
700g bottle tomato passata
400g tin crushed tomato
125ml (1/2 cup) water
3/4 teaspoon each dried thyme and oregano
1/2 teaspoon dried chilli flakes, to taste
Salt and pepper
Spinach and Ricotta:
250g frozen chopped spinach, thawed
500 g fresh ricotta
50g (1/2 cup) grated parmesan or 3/4 cup shredded tasty cheese
1 egg
1 garlic clove, finely chopped
1/8 teaspoon grated nutmeg, optional (fresh or powder)
1/2 teaspoon each Salt and pepper
Lasagna:
330g jar roasted red pepper strips, drained
375 g fresh lasagne sheets
300g (3 cups) shredded mozzarella, or more, to taste
Serves 8-12
Roasted Vegetables:
600 g pumpkin, peeled, cut into 2cm cubes
2 large zucchinis, cut into 2cm chunks
2 red onions, peeled, cut into wedges
2 tablespoons olive oil
1 garlic clove, finely chopped
Salt and pepper, to taste
Sauce:
1 tablespoon olive oil
1 garlic clove, finely chopped
1 small brown onion, finely chopped
700g bottle tomato passata
400g tin crushed tomato
125ml (1/2 cup) water
3/4 teaspoon each dried thyme and oregano
1/2 teaspoon dried chilli flakes, to taste
Salt and pepper
Spinach and Ricotta:
250g frozen chopped spinach, thawed
500 g fresh ricotta
50g (1/2 cup) grated parmesan or 3/4 cup shredded tasty cheese
1 egg
1 garlic clove, finely chopped
1/8 teaspoon grated nutmeg, optional (fresh or powder)
1/2 teaspoon each Salt and pepper
Lasagna:
330g jar roasted red pepper strips, drained
375 g fresh lasagne sheets
300g (3 cups) shredded mozzarella, or more, to taste
Bake the Roasted Vegetables: Preheat oven to 200C/180C fan forced.
Place vegetables on a baking tray that will fit everything in one layer, 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).
Place vegetables on a baking tray that will fit everything in one layer, 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).
Make the sauce: Heat oil in a frying pan over medium-high heat. Add garlic and onion, cook for 3 minutes until golden.
Add passata, crushed tomato, water, thyme, oregano, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. You can add 1/2 teaspoon of sugar if the sauce is a bit sour, depends on quality of tomatoes used.
Remove from stove and let cool for 5 minutes before using.
Add passata, crushed tomato, water, thyme, oregano, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. You can add 1/2 teaspoon of sugar if the sauce is a bit sour, depends on quality of tomatoes used.
Remove from stove and let cool for 5 minutes before using.
Make the spinach and ricotta mix: Place spinach, ricotta, parmesan (or tasty cheese), egg, garlic, nutmeg, salt and pepper in a bowl and mix until combined.
Assemble the lasagna: Preheat oven to 160C/140C fan forced.
Spread a ladle of tomato sauce on the base of a large baking dish, about 36cm x 24cm x 5cm.
Cover with lasagna sheets, tearing as required to fit.
Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of the sauce, then sprinkle with half of the shredded mozzarella.
Cover with lasagna sheets. Spread over Ricotta mixture.
Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining shredded mozzarella 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.
Spread a ladle of tomato sauce on the base of a large baking dish, about 36cm x 24cm x 5cm.
Cover with lasagna sheets, tearing as required to fit.
Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of the sauce, then sprinkle with half of the shredded mozzarella.
Cover with lasagna sheets. Spread over Ricotta mixture.
Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining shredded mozzarella 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.
Enjoy!