veggie and ricotta lasagne

Delicious veggie filled lasagne, try as many different veggie combinations as you like! Great with our homemade ricotta recipe.
Vegetarian lasanga

With our delicious veggie filled lasagne, try as many different veggie combinations as you like! The veggie and ricotta lasagne is great with our homemade ricotta recipe.

?Serves: 8
Prep: 15mins  Cook: 80 mins

Ingredients

  • ½ butternut pumpkin (you can leave skin on)
  • 1 medium sweet potato (skin on)
  • 2 zucchinis
  • 3 tablespoons of extra virgin olive oil
  • 1 brown onion
  • 1 teaspoon crushed garlic (fresh or jarred)
  • Handful of mushrooms
  • 1 jar of passata
  • 1 can lentils, drained
  • 2 cups of fresh baby spinach
  • Fresh parsley or tablespoon dried mixed herbs
  • 1 box lasagna sheets
  • 2 cups or 500g ricotta cheese (try our homemade ricotta recipe)
  • ½ cup grated Parmesan

Directions

  1. Preheat oven to 180°C
  2. Slice pumpkin, sweet potato and zucchini into long thin slices
  3. Lay on baking paper (or use a little olive oil to line baking tray instead of baking paper), drizzle with 2 ½ tablespoons oil and roast in oven for 25-30 mins
  4. In the meantime, dice onion and mushrooms
  5. Heat leftover olive oil in a pan and cook mushrooms and garlic for 5 mins on medium heat, stirring often
  6. Add jar of passata, lentils, spinach and herbs
  7. Reduce heat and simmer till roast veggies are ready
  8. Spoon a thin layer of sauce into bottom of baking dish (about 1/3 of sauce)
  9. Layer with lasagne sheets (use 1/3 of the lasagne sheets)
  10. Add a layer of roasted zucchini and cover with another thin layer of sauce
  11. Place of the ricotta on top in little spoonfuls
  12. Cover with layer of lasagne sheets
  13. Layer with pumpkin and sweet potato, remaining sauce and another of ricotta
  14. Add a final layer of lasagne sheets
  15. Finish with final layer of ricotta (this time spread it across lasagne sheets to fully cover them) and sprinkle of parmesan cheese
  16. Cover in foil and place into the oven to bake at 180ºC for 35 minutes
  17. Remove foil and cook for final 5 minutes to get a golden finish on top

Notes

Try different veggies to roast such as broccoli, eggplant and carrots

Try pre-soaking lasagne sheets in boiling water for 5 minutes for softer texture

Other recipes you might like

no cook noodles

no cook noodles

Make your own instant noodles. You can design the flavour! Pre-prepare in jars and just add boiling water. Or make in a flash, when looking for a quick meal or snack.

rice paper rolls

rice paper rolls

We love to make these fun dessert spring rolls with the kids.

thick choc peanut butter smoothie

thick choc peanut butter smoothie

This rich and thick choc peanut butter smoothie makes a great filling snack or perfect as a small meal. So thick you may need to eat it with a spoon. Delicious served topped with some crushed peanuts or cacao nibs.

spinach cheesy pie

spinach cheesy pie

This Greek-inspired spinach cheesy pie with crispy filo pastry would make a tasty family meal. Try serving it with a fresh salad or roast veg for an easy dinner.

#RecipeInspo

Browse Foost's child-friendly and dietitian-approved recipes. Time-tested by real families across Australia.

Fluffy Fruity Pancakes

Quick Breakfast

Banana Mug Cake

Tasty Snacks

Zucchini Chips

Veggie Sides

Sandwich Sushi

Healthy Lunches

Shepards Pie

Easy Dinners

Sign up for the FREE
Calmer Mealtimes email course!

FREE AUS DELIVERY over $69
FREE AUS DELIVERY over $69