Roast Vegetable, Spinach And Ricotta Lasagna (Modif

Name: Roast Vegetable, Spinach And Ricotta Lasagna (Modified)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the roast vegetable sauce; 1 eggplants or 1 butternut squash, cubed small; 1 courgette, cubed small; 3 carrots, cubed small; 2 parsnips, cubed small; 1 cauliflower, cubed small; 1 red pepper, deseeded and cubed small; 1 chili pepper, deseeded and thinly sliced (optional); 5 tablespoons oil; salt and black pepper; 1 onion, chopped; 4 garlic cloves, minced; 400 ml passata or 400 ml chopped tomatoes; 1 teaspoon oregano; 1 tablespoon basil, chopped; 1 tablespoon thyme, chopped; For the ricotta and spinach layer; 250 g ricotta cheese; 1 egg; 450 g english spinach, washed; 200 g feta cheese; 1 teaspoon nutmeg; 1 tablespoon basil, chopped; For the cheese sauce; 50 g butter; 50 g plain white flour; 1 cup milk; 150 g Mature cheddar cheese, grated; tasty cheese, grated; salt and black pepper

Servings: persons

For the roast vegetable sauce
1 eggplants or 1 butternut squash, cubed small
1 courgette, cubed small
3 carrots, cubed small
2 parsnips, cubed small
1 cauliflower, cubed small
1 red pepper, deseeded and cubed small
1 chili pepper, deseeded and thinly sliced (optional)
5 tablespoons oil
salt and black pepper
1 onion, chopped
4 garlic cloves, minced
400 ml passata or 400 ml chopped tomatoes
1 teaspoon oregano
1 tablespoon basil, chopped
1 tablespoon thyme, chopped
For the ricotta and spinach layer
250 g ricotta cheese
1 egg
450 g english spinach, washed
200 g feta cheese
1 teaspoon nutmeg
1 tablespoon basil, chopped
For the cheese sauce
50 g butter
50 g plain white flour
1 cup milk
150 g Mature cheddar cheese, grated
tasty cheese, grated
salt and black pepper
To put it all together
18 lasagna sheets
25 g parmesan cheese, finely grated (optional)

1
Preheat oven to 180'C/350'F Grease a large baking dish. Cube the vegetables, place them in the dish, coat with 4 tablespoons of oil. Season with salt and pepper, and bake for 25-30 minutes or until they start to soften but still have some bite.
2
Heat 1 tablespoon oil in a large pan, add onion and garlic and saute until onion is translucent. Add passata (or chopped tomatoes) and herbs and simmer for 10-30 minutes until thick. Remove from heat and stir through roasted vegetables.
3
In a large bowl mash ricotta and feta cheese with a fork, and mix in the egg, nutmeg and basil. Blanch spinach in a pot of boiling water for 30 secs or until wilted. Drain and add to ricotta mixture. Leave aside.
4
For the cheese sauce melt butter in a saucepan over a medium heat, add flour and stir until mixture becomes frothy. SLOWLY add milk, whisking as you go. Remove from heat, stir in the grated cheese and season with salt and pepper.
5
Grease a large, deep baking dish. Spread half of the roast vegetable sauce over the bottom, and cover with a layer of lasagna noodles, trimming noodles to fit dish if needed.
6
Spread the ricotta mix on top, followed by another layer of noodles. Spoon over remaining roast vegetable sauce, followed by a layer of noodles. Spread the cheese sauce on top, and sprinkle with extra grated cheese and parmesan.
7
Bake at 200'C for 30-40 minutes, or until golden brown. Allow to rest for 15 minutes before serving, or refrigerate overnight.

1305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: For the roast vegetable sauce, 1 eggplants or 1 butternut squash, cubed small, 1 courgette, cubed small, 3 carrots, cubed small, and more.

Yes, Roast Vegetable, Spinach And Ricotta Lasagna (Modified) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Vegetable, Spinach And Ricotta Lasagna (Modified)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions