The one thing that I think takes this meal to the next level is the addition of the spinach and ricotta layer within the lasagna. It gives a extra dimension, more texture and that little kick it needed to turn this veggie lasagna into something people will never forget.
All in all from start to finish this doesn't take that long to put together, I'd say around 45 mins. Which makes it the perfect midweek meal, it's great as leftovers the next day to and can keep in the fridge for up to a week as its all veggies. Making it also great to pop into a Tupperware and take to work for lunch for the week.
The veggies you decide upon are completely up to you, I tend to mix it up each time, this time I made it with zucchini, onion, roast capsicum and pumpkin, which I would say is a pretty great combo and you can't go wrong with these veggies.
So let's get into it.
Ingredients:
Veggies -
- Zucchini x2
- White onion
- Pumpkin (half)
Spinach & Ricotta layer -
- 1 box frozen spinach
- 500g feta cheese
- 500g ricotta cheese
Sauce -
- 2 tins chopped tomatoes
- 1/2 jar passata
- 4 garlic cloves
- 1 white onion
- oregano
- basil
- chili flakes
- salt
- pepper
1 packet dry lasagna sheets (you can use fresh if you like )
method:
1. Chop the veggies, like i said i used pumpkin, onion and zucchini for my veggies, but that doesn't mean you have to do the same, this is your meal so throw whatever veggies you want in there by all means. Or follow my recipe, either way it will turn out delicious.
2. Once all chopped throw then into a baking dish and sprinkle with seasonings and a little bit of olive oil.
3. Roast the veggies in the oven for about 20-30 mins on 200 degrees.
4. Whilst the veggies are roasting, lets turn to the spinach and ricotta layer, nice and simple, all your going to do here is combine the cheeses and the spinach into a bowl and give it a good old mix up, then set it aside for later.
5. Next we are going to make the sauce, really simple and easy and its so versatile ( i use if for loads of other dishes too). Start by browning the garlic and onion, after a few minutes add in the tinned tomatoes, the passata and the dried herbs and bring to the boil, then leave it to simmer for about 10 mins, and that's it, your sauce is ready!
6. Now its a simple case of starting to layer your lasagna, I tend to put a little sauce on the bottom of the baking dish just to prevent anything from sticking, its also great as it gets absorbed into the bottom layer of lasagna sheets and adds great flavor.
7. So as i said start with a little sauce, then the first layer of sheets, ontop of that we are going to add the roasted veggies and roasted peppers, sprinkles some cheese onto op this if you like, i do because nobody can ever have enough cheese.
8. Then its onto another layer of sheets, and the ricotta and spinach layer we made earlier spread that evenly over the lasagna sheets, and another layer of sheets then top with the rest of the sauce and the rest of the cheese (making sure the cheese is evenly spread as we want a nice even golden brown color)
9. I would suggest covering the lasagna with foil for the first 30 mins of baking then remove the foil for the last 15 minutes to get a nice color and just so it doesn't burn. After about 45 minutes your veggie lasagna should just about be ready to come out of the oven, and i usually let it stand for about 10-15 mins before serving it as to let all the flavors absorb with one another.
And there you have it, one of the easiest recipes that is so versatile and tastes even better the next day as leftovers (if there are any) to take to work and impress your co workers.
Thanks again and i look forward to seeing your takes on my hearty veggie lasagna.
Rachel.
