Vegetable Lasagna
The classic problem with vegetable lasagna is a puddle of water in the bottom of the dish, and we know how to avoid it: roast the vegetables hard first, until they give up their moisture and brown at the edges. Ricotta with Parmesan stands in for béchamel, so it’s lighter but every bit as satisfying. It cuts into neat slices with every layer on show.
- Prep
- 35 min
- Cook
- 1 h 15 min
- Rest
- 15 min
- Total
- 2 h 5 min
- Servings
- 8
- Level
- Medium
- Per serving
- 390 kcal
Ingredients
For the vegetables
For the tomato sauce
For the cheese layer and assembly
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What to use instead
No ricotta? Stir ready-made smooth farmer’s cheese (tvorog) with 2 tbsp sour cream.
Makes: 20 × 30 cm dish, 8 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
190 °C · top and bottom heat, no fan
With a fan: 170 °C
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Step 1: Roast the vegetables
Heat the oven to 220 °C (425 °F). Cut the zucchini, aubergine and peppers into 1.5 cm cubes, toss with 2 tbsp oil and the salt and spread in a single layer over two trays. Roast for 25 minutes, stirring once, until browned at the edges and visibly shrunk.
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Step 2: Wilt the spinach
Toss the hot vegetables with the spinach straight away; their heat will wilt it in a few minutes. Lower the oven to 190 °C (375 °F).
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Step 3: Make the tomato sauce
Finely chop the onion and garlic and cook in the remaining oil for 5 minutes until soft. Add the passata, oregano and salt and simmer for 10 minutes. Stir in the torn basil at the end.
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Step 4: Mix the ricotta
Mash the ricotta with the egg and 30 g Parmesan until smooth and creamy.
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Step 5: Assemble the lasagna
Spread a quarter of the sauce over the base of the dish and cover with sheets. Repeat three times: a third of the ricotta, a third of the vegetables, some sauce, a handful of mozzarella, then sheets. Finish with the remaining sauce, mozzarella and 20 g Parmesan.
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Step 6: Bake under foil
Cover with foil and bake for 25 minutes, then uncover and bake for another 15–20 minutes, until the cheese is golden and bubbling and a knife slides easily through the pasta.
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Step 7: Let it rest
Leave the lasagna for 15 minutes so the layers set, then slice and scatter with basil leaves.
Tips & variations
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Tip
Don’t skip roasting the vegetables: raw zucchini and aubergine release their juice straight into the lasagna and make it watery.
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Swap
No ricotta? Stir ready-made smooth farmer’s cheese (tvorog) with 2 tbsp sour cream.
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Variation
Add 250 g sliced mushrooms to the roasting trays for a deeper, almost meaty flavour.
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Storage
Keeps in the fridge for up to 4 days and freezes well in portions for up to 3 months.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 390 kcal | 3,120 kcal |
| Protein | 20 g | 160 g |
| Fat | 19 g | 152 g |
| Carbohydrates | 34 g | 272 g |
Approximate values calculated from standard ingredient data.
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