ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA

Roast Vegetable Lasagne With Spinach and Ricotta image

A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal. All it needs is a simple side salad and maybe some garlic bread. If you can't get fresh lasagne sheets, dried ones which have been boiled for a few minutes are fine, but you really can't beat fresh pasta. Also, I use homemade pasta sauce (I make it while the vegies are cooking), but you can use store bought. Feel free to substitute whatever vegetables are in season - it's a very flexible recipe

Provided by kate.r.wilson

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 medium carrot, chopped
2 medium zucchini, chopped
1 cup chopped mushroom
1/2 purple onion, chopped
1 green capsicum, chopped
1/2 aubergine, chopped
3 -4 garlic cloves, whole with base sliced off
1 tablespoon olive oil
1 tablespoon brown sugar
3 leaves of torn fresh basil
salt and pepper
250 g frozen chopped spinach
250 g ricotta cheese
100 g cubed feta cheese
30 g finely grated fresh parmesan cheese
salt and pepper
400 g fresh lasagna sheets
750 g pasta sauce
1 1/2 cups grated cheddar cheese
30 g finely grated fresh parmesan cheese

Steps:

Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
Roast at 180C for around 45 minutes.
While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
For the spinach and ricotta mix, defrost the spinach in the microwave.
Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!

Nutrition Facts : Calories 1060.8, Fat 42.6, SaturatedFat 22.7, Cholesterol 115.6, Sodium 1668.3, Carbohydrate 122.3, Fiber 14.2, Sugar 30.7, Protein 48.6

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