Veggie lasagna is what you make when you want to load up on veggies with something filling, comforting, and so much more, you don’t even think twice before it’s meatless!
This incredible vegetarian lasagna is made with a creamy ricotta and spinach filling plus layers of roasted vegetables and a homemade tomato lasagna sauce. It’s one of my favorite fridge cleaning recipes because it can be made with just about any roasting vegetable!
Why You’ll Love This Vegetable Lasagna
It’s hard to top an epic, meat lasagna made with layers of slow cooker stew, bechamel sauce and heaps of cheese. But if there’s anything that can give him a hard time, it’s this vegetarian lasagna. Here’s why you’ll love it so much:
Grilled vegetables – Roasting trumps sautéing when it comes to bringing out the flavor of vegetables;
Jar of Roasted Red Peppers – with a hint of smoke and sweetness, this is an optional extra that I like to add as it adds that extra special touch;
Customizable – use whatever roastable vegetables you want;
Layer of spinach and ricotta – It just takes that over! But that’s optional – you can easily double it with another layer of roasted vegetables;
Simple homemade lasagna sauce – skip the pot, this homemade tomato sauce is simple and so good!
Cheese – goes without saying that melted cheese is part of a great lasagna experience!
How to make vegetable lasagna
There are a few components to putting together a vegetarian lasagna, so we like that it makes a big batch and reheats 100% perfectly!
Combine ricotta and spinach;
Prepare the Simple Tomato Lasagna Sauce;
Spread the lasagna as follows:
Coat the tomato base (to prevent the lasagna sheets from slipping)
Garnish with lasagna sheets
A little tomato pasta sauce and cheese
Another layer of lasagna sheets
Spinach and ricotta filling for lasagna
Garnish with lasagna sheets and pasta sauce
Sprinkle with cheese. Ready to cook!
Vegetarian Lasagna Ingredients – Vegetables
I used pumpkin, zucchini, and onions for the roast vegetables, but feel free to use whatever you have/want. Anything that can be roasted is good, just chop it up so it cooks at the same time.
I cut mine quite large because otherwise they cook too quickly in the oven – I like to roast the vegetables for at least 20 minutes minimum to get the most caramelization.
Roasted red peppers
My “Special Ingredient” – Roasted Red Peppers! Basically, these are bell peppers/peppers that have been fire roasted so they have that wonderful smoky flavor.
It’s soft, soft and slippery and adds an awesome extra dimension to this lasagna. Yes, I take the easy route and buy it in a jar, but if you’re a bean junkie, make your own!
The vegetable lasagna is sensational served fresh from the oven, but it’s also one of those dishes that are great the next day. The flavor of those roasted veggies and spinach ricotta layer builds overnight, and just a quick reheat in the microwave is enough to bring it back to its original melted state.
So, dear Carnivores. Did I convince you to give it a try??? 😜 –Nagi x
My Favorite Meatless Comfort Foods
Watch how to do it
Sometimes it helps to have a visual, so watch me make this vegetarian lasagna recipe!
Preperation: 25 minutes
To cook: 50 minutes
Total: 1 time 15 minutes
Servings8 – 12 people
Tap or hover to scale
VIDEO recipe above. Topped with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you like, this great vegetarian lasagna warms up brilliantly. Epic meatless food for carnivores!
Roasted vegetables (Note 1):
Preheat the oven to 200C/390F.
Place the vegetables on the plate, drizzle with oil, sprinkle with garlic, salt and pepper. To throw.
Roast for 25 minutes, turning at 15 minutes, until tender and golden brown.
Remove from oven, loosen from tray with spatula while warm (may stick when cool).
Heat the oil in a skillet over medium-high heat. Add garlic and onion, cook 3 minutes until golden.
Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer over medium-low heat for 20 minutes. Adjust the salt at the end. *Add a little sugar if it’s a little sour, it depends on the quality of the tomatoes used.*
Remove from heat and allow to cool for 5 minutes before use.
Preheat the oven to 160C/320F.
Spread a ladle of tomato sauce on the bottom of a large baking dish (Note 5).
Cover with lasagna sheets, tearing as needed to fit.
Garnish with roasted vegetables, sprinkle with red peppers. Pour 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 the rest of the sauce and sprinkle with the rest of the cheese.
Bake for 25 to 30 minutes or until the cheese is golden. If you’re using dried lasagne sheets, stick a knife in the middle to make sure they’re cooked – if they need more time, cover and put them back in the oven.
Rest 5 minutes before cutting and serving. Store leftovers by notes – brilliant warmed up!
Pumpkin: 600g / 1.2lb unpeeled weight.
2. Ricotta – It’s better to get ricotta over the counter at the deli, even in supermarkets, rather than buying in jars unless it’s a brand you know is good like Paesanella. Harris Farms brand ricotta is also good. I find ricotta in supermarket bins to be generally grainy and a bit powdery – even the “big” brands (like Perfect Italiano).
3. Tomato Pasta is a tomato purée, just plain tomatoes without flavorings. It’s so good for making sauces like this because it’s smooth even without cooking it for ages, i.e. without tomato chunks. It comes in large bottles and is better value than canned tomato (by weight). Found in the pasta aisle of supermarkets in Australia – it is becoming increasingly popular. I like to use a combination of passata and crushed tomatoes for texture and flavor.
If you can’t find passata, use the same weight of crushed tomatoes.
America – if you can’t find tomato passata, use tomato puree or what you call tomato sauce.
4. Roasted red peppers – optional, adds sweetness and an extra dimension of flavor. I use Always fresh. You can simply add chopped bell peppers/bell peppers to the roasted vegetables.
5. LASAGNA SHEETS: I like to use fresh lasagne sheets sold in the fridge section. If you can only be dried out, use no-boil sheets for convenience, or if needed before cooking, cook the lasagna sheets according to package directions.
If using dry instant / no-boil lasagne sheets, add an extra 1/2 cup of water to your sauce (because lasagna sheets absorb liquid during cooking). Note that sometimes dried instant lasagna sheets usually end up with a curled surface, but do not affect the flavor.
I prefer fresh lasagna because it doesn’t absorb liquid during cooking, so the lasagna stays really nice and crispy.
UNDER: Believe it or not, tortillas are a great substitute for lasagna sheets! Ideal gluten-free option – use corn tortillas.
6. My baking dish measures 33 x 22 x 7cm / 13 x 9 x 2.5″.
7. STORAGE: It keeps both in the fridge and in the freezer. Let cool before covering, then refrigerate or freeze. Thaw before reheating. I just reheat in the microwave, but you can also reheat in the oven.
Prepare in advance: The best way is to assemble then refrigerate or freeze, then cook (thaw) as needed according to the recipe.
8. Food per serving, assuming 10 servings.
calories: 524callus (26%)Carbohydrates: 48g (16%)Protein: 27g (54%)Fat: 25g (38%)Saturated fat: 12g (75%)Cholesterol: 121mg (40%)Sodium: 1175mg (51%)Potassium: 996mg (28%)Fiber: 4g (17%)Sugar: 11g (12%)Vitamin A: 6390UI (128%)Vitamin C: 30.4mg (37%)Calcium: 475mg (48%)The iron: 4.7mg (26%)
This vegetarian lasagna recipe was originally posted in February 2018. Update for household matters. No change in recipe, I wouldn’t dare!
The life of the bulldozer
Every time I leave, I only pack my bags the night before. Because the sight of a suitcase reduces Dozer to this: