Heavenly Vegetable Lasagne with Creamy Spinach Surprise

This Vegetable Lasagne features a creamy spinach layer and a hearty mix of vegetables, perfect for satisfying everyone at the dinner table.

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Prep Time 20

Cook Time 40

Resting Time 10

Total Time 1 10

Servings: 8 slices

Course: Dinner

Cuisine: Vegetarian

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Spinach Ricotta Layer

1 cup Ricotta Cheese Cottage cheese can be used for a lighter option.
1 cup Mascarpone Cheese Cream cheese can be used for a similar effect, but with less sweetness.
1 cup Frozen Spinach (thawed) Ensure to squeeze out excess moisture before using.
½ cup Parmesan Cheese Can substitute with grated Pecorino Romano for a stronger taste.

For the Vegetable Sauce

2 cups Tomato Passata Crushed tomatoes or tomato puree can be used.
4 cups Mixed Vegetables (Mushrooms, Red Pepper, Courgette/Zucchini, Aubergine/Eggplant) Variety can include other veggies like butternut squash or sweet potato.
1 cup Celery, diced Essential for a robust flavor base.
1 cup Carrots, diced Essential for a robust flavor base.
1 cup Onion, diced Essential for a robust flavor base.
3 cloves Garlic, minced Essential for a robust flavor base.
1 tablespoon Fresh Basil Italian seasoning can be used in place of oregano.
1 teaspoon Dried Oregano Italian seasoning can be used in place of oregano.

For Assembly

9 sheets Lasagne Sheets Fresh sheets are preferred for texture.
1 cup Mozzarella Cheese, shredded Fresh mozzarella is recommended for best results.

Equipment

large pot
Mixing bowl
baking dish

Method

Vegetable Preparation

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced mixed vegetables and sauté for about 8-10 minutes until softened and slightly charred. Remove and set aside.

Make Soffritto

In the same pot, add another drizzle of olive oil. Sauté diced carrots, celery, onion, and minced garlic for about 5-7 minutes until fragrant and translucent.

Prepare Veggie Sauce

Pour in 2 cups of tomato passata and a splash of water, stirring well. Add fresh basil, dried oregano, sugar, and season to taste. Let simmer uncovered for about 20-25 minutes.

Spinach Ricotta Layer

In a bowl, combine ricotta, mascarpone, egg, ½ cup of Parmesan, salt, pepper, and nutmeg. Mix until creamy, then fold in spinach.

Assemble Lasagne

In a baking dish, layer veggie sauce, lasagne sheets, spinach ricotta, and mozzarella. Repeat until all ingredients are used, finishing with spinach ricotta and mozzarella.

Bake and Serve

Preheat oven to 350°F (180°C). Cover lasagne with foil and bake for 30-35 minutes. Remove foil and bake for an additional 10 minutes until golden.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 15mg

Notes

This lasagne is a crowd pleaser and can be customized based on available vegetables and personal preferences.

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