Vegetarian Lasagna

Vegetable Lasagna is what you make when you want to load up on veggies with something that’s filling, comforting and so moreish, you don’t even think twice about it being Meat Free!

This incredible Vegetarian Lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce. It’s one of my favourite fridge clean out recipes because it can be made with just about any roastable veggies!

Why you’ll love this Vegetable Lasagna

It is hard to top an epic, meat lasagna made with layers of slow cooker ragu, béchamel sauce and oodles of cheese. But if there’s anything that can give it a run for its money, it’s this Vegetarian Lasagna. Here’s why you’ll love this so much:

• Roasted Vegetables –  Roasting trumps stove sautéing when it comes to bringing out flavour in vegetables;

• Jar Roasted Red Peppers – with a touch of smokiness and sweetness, this is an optional extra that I love to add because it adds that extra special touch;

• Customisable – use whatever roast-able veggies you please;

• Spinach and Ricotta layer – It just takes this over the top! But it’s optional – you could easily just double up with another layer of roasted vegetables;

• Simple homemade lasagna sauce – skip the jar, this homemade tomato sauce is simple and so good!

• Cheese – goes without saying that melty cheese is all part of a great lasagna experience!

How to make Veggie Lasagna

There are a few components to putting together a Veggie Lasagna so we love that it makes a BIG batch and that it reheats 100% perfectly!

• Roast vegetables;

• Mix up ricotta and spinach;

• Make the simple tomato lasagna sauce;

• Layer the lasagna as follows:

  1. Smear tomato on base (to stop lasagna sheets from sliding)

  2. Top with lasagna sheets

  3. Roasted vegetables

  4. Some tomato pasta sauce plus cheese

  5. Another layer of lasagna sheets

  6. Spinach and ricotta filling for lasagna

  7. Top with lasagna sheets and pasta sauce

  8. Sprinkle with cheese. Ready to bake!

Vegetarian Lasagna ingredients – vegetables

Roasted Vegetables

I used pumpkin, zucchini and onion as my roasted veggies, but feel free to use whatever you have / want. Anything roastable is fine, just chop it so it cooks in the same time.

I cut mine pretty chunky because otherwise they cook too quickly in the oven – I like to roast veggies for at least 20 minutes minimum to get the maximum benefit of caramelisation.

Roasted Red Peppers

My “special ingredient” – Roasted Red Peppers! Basically, it’s capsicum / bell peppers that have been fire roasted so they have that gorgeous smokey flavour.

It’s sweet, soft and slippery and it adds an awesome extra dimension to this lasagna. Yep, I take the easy route and buy it in a jar but if you’re a keen bean, make your own!

Vegetable lasagna is sensational served fresh out of the oven, but it’s also one of those dishes that are terrific the next day. The flavour of those roasted veggies and that spinach ricotta layer develop overnight, and just a quick reheat in the microwave is all that’s required to bring it back to the original molten state.

So, fellow Carnivores. Have I convinced you to give this a go??? 😜 – Nagi x

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My favourite Meat-Free Comfort Foods

• Chickpea Potato Curry – big curry flavours made with pantry staple spices!

• Cream of Vegetable Soup with Noodles

• One Pot Vegetable Pasta

• French Onion Soup

• Creamy Baked Pumpkin Risotto

• Pasta alla Norma

• Browse the Vegetarian recipes collection

Vegetable Lasagna
Watch how to make it

Sometimes it helps to have a visual, so watch me make this Vegetarian Lasagna recipe!

This Vegetarian Lasagna recipe was originally published February 2018. Updated for housekeeping matters. No change to recipe – I wouldn’t dare!

Life of Dozer

Whenever I go away, I never pack until the night before. Because the sight of a suitcase reduces Dozer to this: