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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!
Prep
25 min
Cook
50 min
Total
1h 15m
Serves
8
Instructions
- 01
Preheat oven to 200C/390F.
- 02
Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
- 03
Roast for 25 minutes, turning at 15 minutes, until tender and browned.
- 04
Remove from oven, loosen from tray with spatula while warm (can stick when cools).
- 05
Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
- 06
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.*
- 07
Remove from stove and let cool for 5 minutes before using.
- 08
Place ingredients in a bowl and mix until combined.
- 09
Preheat oven to 160C/320F.
- 10
Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
- 11
Cover with lasagna sheets, tearing as required to fit.
- 12
Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
- 13
Cover with lasagna sheets. Spread over Ricotta mixture.
- 14
Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
- 15
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.
- 16
Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!
Nutrition
per serving · 1 serving
- Calories
- 524
- Protein
- 27g
- Carbs
- 48g
- Fat
- 25g
- Fiber
- 4g
- Sugar
- 11g
- Sat. fat
- 12g
- Sodium
- 1175mg
- Cholesterol
- 121mg
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