Best Roast Vegetable Lasagne With Spinach And Ricotta Recipes

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TOMATO AND SPINACH LASAGNA



Tomato and Spinach Lasagna image

You're going to love these layers of noodles stuffed with ricotta cheese, sautéed garlicky spinach, and roasted tomatoes with a creamy Bechamel sauce. Try my spinach and tomato lasagna for dinner tonight.

Provided by Chef Dennis Littley

Categories     Entree

Time 2h

Number Of Ingredients 18

12 refrigerated pasta sheets or a box and a half of dry noodles
32 oz ricotta cheese
2 large eggs
¾ cup grated Romano cheese
1 tbsp sugar
¼ tsp black pepper
2 tbsp olive oil
2 cloves garlic -chopped
16 ounces organic baby spinach leaves
6 fresh tomatoes sliced
4 oz shredded mozzarella
4 ounces butter
½ cup all-purpose flour
3 cups vegetable stock
1 cup milk (use more if sauce is too thick)
¼ cup grated Romano cheese
pinch of black pepper
1 tbsp fresh basil -chopped

Steps:

  • Preheat oven to 350 degrees
  • Mix ricotta, grated Romano cheese, eggs, sugar and pepper together until well blended and place in the refrigerator until needed.
  • Slice tomatoes, season with salt pepper and grated romano cheese and roast at 350 degrees for 15 minutes.
  • In a saucepan melt the butter, then add in flour. Stir mixture over low heat until it begins to smell a little like bread (as the flour cooks). Be careful not to let the mixture burn.
  • In another sauce pan heat the vegetable stock until almost boiling, then add it to the butter / flour mixture (roux). Mix well getting all of the roux stuck in the corners blended in.
  • Add in the milk, romano cheese and black pepper. Allow to simmer for 5 minutes, mixture will thicken as it simmers. If needed add additional milk or water to thin out your sauce. Allow sauce to cool but don't refrigerate it!
  • In a large skillet or sauce pan add olive oil, garlic and spinach leaves and allow garlic to saute as spinach reduces.
  • When the spinach is fully cooked place in a colander and let the liquid drain. Squeeze out any remaining liquid and set the spinach aside until needed.

Nutrition Facts : Calories 683 kcal, Carbohydrate 52 g, Protein 31 g, Fat 40 g, SaturatedFat 22 g, Cholesterol 162 mg, Sodium 771 mg, Fiber 4 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

BEEF AND SPINACH LASAGNA



Beef and Spinach Lasagna image

Using no-cook noodles gives you a jump start on assembling this hearty beef and spinach lasagna. It cuts nicely after standing a few minutes, revealing flavorful layers. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 jars (24 ounces each) spaghetti sauce
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles
Minced fresh basil, optional

Steps:

  • Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.

Nutrition Facts : Calories 281 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 3g fiber), Protein 20g protein.

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI



Lasagna With Spinach and Roasted Zucchini image

You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
  • Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
  • Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams

POLENTA LASAGNA WITH SPINACH AND HERBY RICOTTA



Polenta Lasagna With Spinach and Herby Ricotta image

With a dense, creamy texture and sweet corn flavor, this hearty and unexpected variation on the usual lasagna uses layers of Parmesan-topped baked polenta in place of pasta. This meatless recipe is speckled green with baby spinach and lots of parsley and basil. Be sure to get a good brand of marinara sauce, preferably a chunky one with bits of tomato, for the richest flavor and texture. Or even better, if you have homemade marinara sauce tucked away in the freezer, use it here instead.

Provided by Melissa Clark

Categories     dinner, casseroles, main course

Time 2h30m

Yield 8 to 12 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, plus more for greasing the pan
1 tablespoon plus 1/2 teaspoon kosher salt
2 cups polenta (not instant)
5 ounces baby spinach (about 5 cups)
2 cups grated Parmesan
1 pound whole-milk ricotta (about 1 2/3 cups), preferably fresh
3 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh basil (or use more parsley)
1 large egg
1/2 teaspoon black pepper
1/8 teaspoon grated fresh nutmeg
1 (25-ounce) jar good-quality marinara sauce (3 cups)
Large pinch of red-pepper flakes, 1 pinch of dried oregano, 1 grated garlic clove or a drizzle of good extra-virgin olive oil, or a combination (optional)
1 pound shredded mozzarella (about 4 cups)

Steps:

  • Heat oven to 425 degrees and butter an 13-by-18-inch rimmed baking sheet pan. Grease a rubber spatula with butter.
  • Prepare the polenta: In a large pot, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Reduce heat to medium, then slowly pour in polenta, whisking constantly. Cook, whisking often, until polenta thickens, 8 to 12 minutes. Whisk in 4 tablespoons butter until melted. Whisk in spinach until wilted, about 2 minutes. Remove from heat and mix in 1 cup grated Parmesan.
  • Scrape polenta onto the prepared baking sheet. Using the greased rubber spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle 1/2 cup grated Parmesan on top. Bake until polenta is firm and cheese has melted, 12 to 18 minutes. Let cool in the pan on a wire rack until completely cooled, about 1 to 1 1/2 hours, or place in refrigerator until cool to touch, about 40 to 50 minutes. (Polenta can be baked the day before and refrigerated until needed.)
  • When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9-by-13-inch baking dish.
  • Prepare the ricotta filling: In a small bowl, mix ricotta, parsley, basil, egg, black pepper, nutmeg and the remaining 1/2 teaspoon salt. Mix until well combined and set aside.
  • Taste the marinara sauce. If it needs some zip, stir in any or all of the optional ingredients.
  • Assemble the lasagna: Using a knife or pizza cutter, cut cooled polenta in half widthwise, creating 2 pieces roughly 9 by 13 inches each. Using a large spatula, gently place one half in prepared baking dish. (It is important for polenta to be completely cooled and firm; otherwise, the pieces may break when transferring to baking dish. If anything breaks, just reassemble it in the pan. It won't make much of a difference once it's covered in sauce and baked.)
  • Spread about half the ricotta mixture in an even layer on top of polenta. Pour about half of marinara sauce on top of ricotta, sprinkle with about half of the shredded mozzarella. Repeat with remaining polenta, ricotta, marinara and mozzarella. Once assembled, sprinkle the remaining 1/2 cup Parmesan on top.
  • Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
  • Remove from oven and let lasagna stand for about 15 minutes to firm up before serving. Leftovers can be refrigerated for up to 1 week or frozen for up to 3 months.

ROAST VEGETABLE LASAGNA



Roast Vegetable Lasagna image

This version of a traditionally heavy dish is made lighter by roasting vegetables in the oven first, and by using Ricotta instead of a thick and time-consuming Bechamel sauce.

Provided by zetallgerman

Time 2h30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 175 C degrees. Start to defrost the Spinach. If using fresh spinach, wilt it for a few seconds in boiling water, then squeeze out all the liquid and set aside.
  • Chop the onions, zucchini/courgettes, mushrooms and asparagus (and any other vegetables you may choose to use) and toss in a little olive oil in a roasting dish. Season with salt & pepper. Roast for approx. 15min until slightly softened. Set aside.
  • Heat the can of Passata on a low heat and add the garlic, bayleaves, as well as the chopped fresh tomatoes and plenty of herbs. Add the chilli and the paprika powder. Season to taste and simmer.
  • --> TIP: The tomato sauce needs to be seasoned very well, otherwise the entire lasagna will end-up tasting rather bland. Then take off the heat & set aside.
  • In a bowl, mix the Ricotta cheese with the prepared, cooled spinach and season well with nutmeg, salt & pepper.
  • ASSEMBLE!
  • Grease a large, square lasagna dish with some olive oil.
  • Place some of the pasta sheets at the bottom to create a "base". Spoon on a layer of the tomato sauce (remove bayleaves first). This is the time to add the roast vegetables as well.
  • Follow with a layer of pasta sheets. Then spoon on a layer of the spinach-ricotta sauce.
  • Continue with alternating layers of tomato sauce with vegetables, pasta sheets, then white sauce, etc.
  • Make sure the final top layer ends with the ricotta mixture.
  • Then sprinkle the top evenly with the grated cheese.
  • Bake on the centre shelf of the oven for 75min (fan-assisted) to 90min (regular oven), or until cheese on top begins to crisp & brown.
  • Test whether the pasta sheets are cooked by sticking a stick into the middle. If the cheese is browning before the pasta is cooked, cover the lasagne with some aluminium foil to continue baking.

ROAST VEGETABLE, SPINACH AND RICOTTA LASAGNA (MODIFIED)



Roast Vegetable, Spinach and Ricotta Lasagna (Modified) image

The ingredients list for this lasagna may look a little intimidating, but it really is quite easy to make, and so worth the the effort! This is a modified version of the recipe at: http://www.food.com/members/subm/editr2.php?sid=27675044&oc=linkback While that is a good recipe overall, the amount of white sauce is ridiculously small, and I'm not allowed to change it, so I'm submitting a new recipe instead.

Provided by Chris Wilson UK

Categories     Vegetable

Time 2h35m

Yield 6-8 serving(s)

Number Of Ingredients 29

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
250 g ricotta cheese
1 egg
450 g english spinach, washed
200 g feta cheese
1 teaspoon nutmeg
1 tablespoon basil, chopped
50 g butter
50 g plain white flour
1 cup milk
150 g Mature cheddar cheese, grated
tasty cheese, grated
salt and black pepper
18 lasagna sheets
25 g parmesan cheese, finely grated (optional)

Steps:

  • 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.
  • Heat 1 tablespoon oil in a large pan, add onion and garlic and sauté 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake at 200'C for 30-40 minutes, or until golden brown. Allow to rest for 15 minutes before serving, or refrigerate overnight.

Nutrition Facts : Calories 511.9, Fat 34.2, SaturatedFat 15.7, Cholesterol 105.4, Sodium 891, Carbohydrate 36.9, Fiber 9.8, Sugar 12.9, Protein 19.9

ROASTED VEGETABLE LASAGNA



Roasted Vegetable Lasagna image

"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."-Virginia C. Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 9 servings.

Number Of Ingredients 15

1 medium eggplant, peeled and cut into 1/4-inch slices
1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
3 small zucchini, cut lengthwise into 1/4-inch slices
2 sweet red pepper, cut lengthwise into 6 pieces
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup egg substitute
1 jar (26 ounces) chunky meatless spaghetti sauce
12 no-cook lasagna noodles
2 cups shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil

Steps:

  • Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. , Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned., In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 361 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 820mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 19g protein.

ROASTED-VEGETABLE LASAGNE



Roasted-Vegetable Lasagne image

Categories     Cheese     Dairy     Garlic     Herb     Pasta     Pepper     Vegetable     Bake     Roast     Vegetarian     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

1 large eggplant (1 1/2 pounds)
3 tablespoons extra-virgin olive oil
2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices
2 red bell peppers, quartered lengthwise
1/2 teaspoon black pepper
1 3/4 teaspoons salt
2 garlic cloves, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
3 ounces Italian Fontina, coarsely grated (1 cup)
1 ounces finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
5 (6 3/4- by 3 1/2-inch) or 10 (7- by 6 3/4-inch) no-boil lasagne noodles

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  • Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
  • While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
  • Soak noodles in hot water just until pliable, 8 to 10 minutes.
  • Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
  • Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.

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