Roasted Vegetable Lasagna

This vegetarian lasagna recipe is one of my favorite dishes to make for family and friends! Filled with savory roasted vegetables, it’s healthy and delicious.

Ingredients

• 3 zucchinis sliced lengthways
• 1 each red, green, yellow peppers sliced
• 1 pack of sliced mushrooms
• 1 red onion sliced
• 4 cloves of garlic crushed
• 950g ricotta cheese
• 312g baby spinach
• 2 x 700mL jars of your favourite pasta sauce
• 300g vegetarian mince like Beyond Beef
• 12 lasagna sheets (oven-ready or prepare according to package)
• 4 tbsp olive oil
• 630g grated mozzarella cheese
• 1/2 cup of parmesan cheese
• Basil or parsley for garnish

Method

• Wilt spinach, place in a clean tea towel and squeeze out all moisture
• Coat zucchini and peppers in 2 tbsp olive oil, mix in crushed garlic, roast at 400 degrees for 30-40 minutes until soft
• Lightly brown mince in 1 tbsp olive oil, add 1 jar pasta sauce and simmer for 15 minutes
• Sauté mushrooms and onions together until soft
• Mix boiled spinach with ricotta cheese
• Layer
  • Line deep dish with 1 tbsp olive oil then lasagna sheets
  • Vegetarian mince and sauce
  • Further layer of lasagna sheets
  • Ricotta cheese and spinach mixture
  • Roasted zucchini and peppers
  • Cover with mushrooms and onions
  • Further layer of lasagna sheets
  • Spread 1 jar of pasta sauce to cover sheets
  • Smother in grated mozzarella cheese
  • Sprinkle with parmesan cheese
• Bake for 35-40 minutes at 350 degrees F until golden and bubbling

Garnish with basil or parsley, serve on its own or with a green salad and fresh bread. Enjoy!