Heavenly Vegetable Lasagne: Your Cozy Comfort Food Fix

This Heavenly Vegetable Lasagne is a comforting and hearty dish packed with fresh vegetables and creamy layers that everyone will love.

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Prep Time 20

Cook Time 40

Resting Time 10

Total Time 1 10

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Creamy Spinach Layer

3 tubs Ricotta Primary cheese for creaminess; substitute with cottage cheese for a lighter option.
1 tub Mascarpone Adds rich creaminess; can be replaced with cream cheese if unavailable.
10.5 oz Frozen Spinach Thawed; fresh spinach can be used but needs to be cooked and squeezed dry.
1 cup Parmesan Provides flavor and saltiness; Pecorino Romano can work as an alternative.
1 Egg Binds the spinach ricotta mix; can be omitted for a vegan version.

For the Flavorful Veggie Sauce

4 cups Tomato Passata The base of the veggie sauce for a rich tomato flavor; canned crushed tomatoes also work.
4 cups Finely Diced Veggies Mushrooms, red pepper, courgette, and aubergine are ideal; substitute as desired.
2 ribs Celery Adds crunch and flavor; can be replaced with leeks.
2 small/medium Carrots Provides natural sweetness; feel free to adjust the amount.
1 large Onion Essential for depth of flavor; shallots are a lovely alternative.
3 cloves Garlic Brings a robust aroma; roasted garlic can be a sweeter substitute.

For Seasoning

½ tsp Salt Enhances flavor; always adjust according to preference.
¼ tsp Black Pepper Adds a hint of spice; freshly cracked for the best taste.
⅛ tsp Ground Nutmeg A dash enhances the creamy spinach layer; skip if preferred.
1 small bunch Fresh Basil Offers freshness; swap for dried basil if necessary.
2 tsp Dried Oregano Herbaceous notes that complement the dish; thyme works well too.
½ tsp Sugar Balances acidity in the sauce; omit for a less sweet flavor.
½ tsp Chilli Flakes Adds heat if desired; optional for milder dishes.

For Assembly

Olive Oil The primary cooking medium; consider vegetable oil as a substitute.
12 oz Fresh Lasagne Sheets Provides the best texture; adjust cooking time if using dried sheets.
3 cups Mozzarella For melting and stretching; cheddar can be swapped.

Equipment

Large pot
Mixing bowl
Baking dish
cooking spoon

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add finely diced mushrooms, courgette, aubergine, and red pepper, sautéing for 8–10 minutes until soft and slightly charred.
Using the same pot, add an extra splash of olive oil if necessary, and sauté the finely diced carrots, celery, onion, and garlic for 5–7 minutes until soft and golden.
Return the charred vegetables to the pot with the sofritto, mixing well for about 2 minutes over low heat to incorporate all flavors.
Pour in 4 cups of tomato passata and 1 cup of water, stirring to combine. Add the freshly diced basil, dried oregano, salt, black pepper, sugar, and chili flakes. Simmer on low for 20–25 minutes.
In a mixing bowl, blend 3 tubs of ricotta, 1 tub of mascarpone, 1 egg, and 1 cup of grated parmesan until smooth. Gently fold in the thawed spinach.
Preheat oven to 350°F (180°C). In a baking dish, layer veggie sauce, lasagne sheets, spinach ricotta, and sprinkle mozzarella. Repeat layers, finishing with pasta sheets and topping of mozzarella and parmesan.
Bake for 30–40 minutes until the top is golden and crispy. Let rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 450mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 1200IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Tips for best results include cooling the sauce, draining spinach properly, finely dicing vegetables, and resting the lasagne before serving.

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