Best Spinach And Vegetable Lasagne Recipes

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

Categories One Dish Meal

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

SPINACH AND VEGETABLE LASAGNE

Spinach and vegetable Lasagne image

A good, hearty family recipe for everyone.

Provided by mr_ward2220

Time 1h30m

Yield Serves 6

Number Of Ingredients 18

Ingredients

450g washed spinach
250g roughly chopped asparagus
400g chopped broccoli
Roughly 16 dried lasagne sheets
2 large mozarella balls (about 250g)
1 medium onion finely diced
1 large carrot finely diced
350 halved cherry tomatoes
2 tins of 400g chopped tomatoes
2 celery sticks
Half tsp sugar
1 dessert spoon balsamic vinegar
1 crushed clove of garlic
850ml full fat milk
60g plain flour
75g butter
1 bay leaf
7 peppercorns

Steps:

Fry the onions, carrots, celery and cherry tomatoes in a little oil with the sugar and some salt and pepper until tender. Once tender add all the tinned tomatoes, garlic, balsamic vinegar and bay leaf and leave to simmer for 20 minutes occasionally stiring.
While the tomato sauce is steam the brocolli and asparagus until they are close to being cooked but still crunchy. Once they are ready, stir them into the tomato sauce for the last few minutes of the tomato sauces cooking time.
Meanwhile make the bechamel sauce using this method from the olive magazine recipe http://www.bbcgoodfood.com/recipes/7578/bchamel-sauce... this is listed in step 4 and 5:
Put the milk in a saucepan with the bay leaf and peppercorns and bring to a simmer. Strain into a jug and rinse the pan out. Put the pan back on the heat and gently melt the butter, stir in the flour (use a wooden spoon or mini whisk) and cook for 1 minute, don't let the butter or flour brown at all. Take the pan off the heat and add the milk in 3 stages. At each stage beat or whisk the milk into the flour until it is completely smooth.
Once the flour is all in, bring the mixture back up to a simmer, stirring all the time to stop any lumps forming. Once the mixture looks as if it won't thicken any more, simmer it for 5 minutes, stirring/whisking now and then, until it looks really glossy.
Take out about a quarter of the bechamel sauce and put it aside for the next step. Add the washed spinach to the remaining bechamel sauce and stir in.
Spread the tomato sauce across the bottom of a large baking dish. On top of the tomato sauce add about 8 sheets of lasagne to cover the sauce. On top of this spread out the spinach and bechamel mix evenly and then add another 8 sheets of lasagne to cover the mix. Take the bechamel sauce you put aside early and spread this over the lasagne sheets making sure that all the sheets have a thin layer of the sauce on to help cook the top layer of lasagne. break up the mozarella balls and spread over the top of the lasagne. Put in a preheated oven at 220C/fan 200C/gas 7 for 15 to 20 minutes until golden brown on top. Serve straight away and enjoy.