Roasted Vegetable Lasagne

Now I do have an old recipe for Vegetarian lasagne from many MANY moons ago but I have started to make a different version that I thought I better get onto the blog. This one is an easy/almost cheat version that I can whip up on a week night that makes everyone happy. I have a reel on Insta you can check out here too. This is also kind of a variation of the cannelloni recipe that I use here. When the weather is cold this is pure comfort food plus there’s lots of different veggies packed in so you can smugly enjoy all that cheesy goodness!

Roasted Vegetable Lasagne

1-2 zucchinis (all veggies roughly chopped into chunks)
Sweet potato
1-2 Red onions
1/2 leeks
Bunch silverbeet
Head garlic
Dried oregano or thyme
Olive Oil
2 tubs ricotta (around 500 grams needed)
Parmesan cheese
Fresh lasagne sheets
Bottle tomato passata
Mozzarella cheese
Bacon (optional but can be fried up and added into the spinach & ricotta mixture)

1. Onto a roasting tray (lined with baking paper) add in the vegetables roughly chopped with a head a garlic with the top chopped off it (kept whole though) and drizzle with dried herbs and olive oil, salt & pepper and roast in a hot oven until golden brown (around 40 mins)

2. Once the vegetables are done squeeze out the roasted garlic into a hot frypan with some olive oil and then add in the silverbeet or English spinach or whatever leafy green you can find. If you wanted to add in bacon or pancetta to your mix you can do that here. Wait till the spinach has wilted and add in the ricotta with a handful of grated parmesan and mix through checking seasoning.

3. Now start layering your lasagne. I pour tomato passata straight into the dish then add in some vegetables, add lasagne sheers and then the spinach, ricotta mix then lasagne sheets. On the top I add some extra mozzarella and dried herbs and bake in the oven (covered with foil) for 40 mins and then take off foil until bubbly and golden.

Hope you guys enjoy this one as much as my kids do – Rob is not a huge fab but hey…thems the breaks!

Roasted Vegetable Lasagne

This is a delicious way to make vegetarian lasagne with the roasted flavours that come from the vegetables and a cheat ricotta to replace the bechemel.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Servings 6 people

Ingredients
  

  • 1-2 zucchinis chopped into large chunks
  • 1 sweet potato roughly chopped into chunks
  • 1-2 red onions roughly chopped into chunks
  • 1-2 leeks roughly chopped into chunks
  • 1 bunch silverbeet
  • 1 head garlic top chopped off
  • 1 tbsp dried herbs
  • Olive oil
  • 2 tubs ricotta around 500grams needed
  • 1 handful parmesan
  • 1 packet fresh lasagne sheets
  • 1 bottle tomato passata
  • 1-2 handfuls mozzarella cheese
  • 3-4 rinds bacon or pancetta finely diced

Instructions
 

  • Onto a roasting tray (lined with baking paper) add in the vegetables roughly chopped with a head a garlic with the top chopped off it (kept whole though) and drizzle with dried herbs and olive oil, salt & pepper and roast in a hot oven until golden brown (around 40 mins)
  • Once the vegetables are done squeeze out the roasted garlic into a hot frypan with some olive oil and then add in the silverbeet or English spinach or whatever leafy green you can find. If you wanted to add in bacon or pancetta to your mix you can do that here. Wait till the spinach has wilted and add in the ricotta with a handful of grated parmesan and mix through checking seasoning.
  • Now start layering your lasagne. I pour tomato passata straight into the dish then add in some vegetables, add lasagne sheers and then the spinach, ricotta mix then lasagne sheets. On the top I add some extra mozzarella and dried herbs and bake in the oven (covered with foil) for 40 mins and then take off foil until bubbly and golden.

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