Vegetarian Lasagna
Ingredients:
For the vegetables:
2 medium aubergines
1 medium zucchini (approx. 150g)
6 brown mushrooms (approx. 100g)
1 medium white onion
2 medium tomatoes
1 tsp salt
A pinch of pepper
A handful of fresh spinach
1 tbsp olive oil
For the ricotta mix:
500g ricotta cheese (dairy-free version: swap with cashew ricotta or tofu ricotta)
Juice of 1 lemon
3 cloves garlic, minced
1 tsp Italian herb mix (thyme, oregano, rosemary)
Salt to taste
Other ingredients:
600ml of passata
Pasta sheets (fresh or dry – see note below)
250g fresh mozzarella cheese, torn
100g Parmigiano cheese, grated (can substitute with vegan parmesan)
Breadcrumbs, for topping
Instructions
Preheat the oven to 180°C (350°F).
Prepare the vegetables: Cut the aubergines, zucchini, mushrooms, onion, and tomatoes into small cubes. Toss with 1 tsp of salt, a pinch of pepper, and 1 tbsp olive oil. Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes or until golden brown.
Mix the ricotta filling: In a bowl, combine the ricotta, lemon juice, garlic, Italian herb mix, and a pinch of salt. Stir well until smooth and creamy.
“ Tip: If your oven runs hot, check the vegetables around the 15-minute mark to avoid burning. For cooler ovens, extend the roasting time by 5–10 minutes until the vegetables have a nice brown color.”
Prepare the cheese: Tear apart the mozzarella into bite-sized pieces and grate the Parmigiano.
Assemble the lasagna:
Start with a ladle of passata sauce spread evenly on the bottom of your baking dish.
Add a layer of lasagna sheets (see pasta tips below).
Spread a layer of the ricotta mixture, followed by roasted vegetables and then spinach.
Top with mozzarella and grated Parmigiano.
Repeat the layers until you reach the top of the dish.
Finish with a layer of mozzarella and Parmigiano cheese, and sprinkle breadcrumbs on top for added crunch.
Bake the lasagna: Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake uncovered for an additional 10 minutes to allow the top to brown.
Servings: Makes 6 portions.
“Pasta Tips:
Fresh pasta sheets: Fresh sheets require less baking time. You may want to reduce the covered baking time by 5–7 minutes, as fresh pasta absorbs less moisture.
Dry pasta sheets: No-boil dry lasagna sheets will soak up more sauce. Make sure each layer has enough passata to keep them from drying out. You can also pre-boil the sheets to soften them slightly before assembling.”
“Technique Tips:
Oven temperature variations: If your oven tends to run hotter or cooler than expected, adjust the timing accordingly. A hotter oven may brown the top faster, so keep an eye on it in the last 5 minutes.
Ricotta substitutes: For a dairy-free version, use cashew ricotta or tofu ricotta. You can make your own by blending soaked cashews or silken tofu with lemon juice, garlic, and nutritional yeast for flavor.”
