Spring Veggie Lasagne
A delicious and wholesome vegetarian lasagne layered with roasted eggplant, zucchini, red capsicum, spinach, and peas between sheets of lasagne, enriched with arrabbiata sauce and ricotta, then topped with more sauce, mozzarella and baked until golden and bubbling.
Ingredients 9
1 pkt fresh lasagne sheets, latina, cut to fit dish if needed
2 pkts arrabbiata sauce, divided, plus extra for topping
3 eggplants, thinly sliced, roasted with salt and oil
2 zucchinis, sliced lengthways, roasted with salt and oil
2 red capsicums, cut into strips, roasted with salt and oil
1 bunch english spinach, chopped, stems removed
1 cup frozen peas, thawed if preferred
1 1⁄2 cups fresh ricotta, divided for layering
1 cup mozzarella, grated, for topping
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Method 4
Prep Veggies Cut And Roast Veggies
Preheat oven to 200°C. Arrange the sliced , , and cut on baking trays. Drizzle with oil and sprinkle with salt. Roast for about 30 minutes, turning once, until golden and tender.
Layer Your Lasagne
Spread a thin layer of on the base of a baking dish. Add a layer of , then top with roasted , , and , followed by chopped , , and dollops of . Repeat the layers, finishing with a final layer of lasagne sheets.
Top with extra over the remaining (cover it completely) + . Ensure you have a lot of mozzarella on top!
Bake
Bake uncovered at 180°C for about 40 minutes, or until golden and bubbling. Allow to rest for 10 minutes before slicing and serving.
Estelle Rose Rehayem's tips
Serve it up with a fresh green salad and an extra drizzle of extra virgin olive oil.
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Notes
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