Recipe – Vegetarian Lasagne

Vegetarian Lasagne - Food-Wine-Travel with Roberta Muir
I love this vegetarian twist on a classic lasagne – full of spring greens. It’s a bit messy to make, but delicious to eat; the ricotta mixture is much thicker than the béchamel sauce used in a traditional lasagne, so don’t worry that it doesn’t form a perfectly smooth layer … it all evens out in the oven. I use Vannella ricotta and buffalo mozzarella and Mutti passata. Pesto is quick to whizz up (see my recipe) or cheat and use a good commercial one. Barilla lasagne sheets don’t need to be pre-cooked, the moisture from the sauce softens them as they bake, just be sure it says ‘no pre-cook’ (or similar) on the pack. You can assemble the dish and refrigerate it for a few hours or overnight before cooking, and leftovers keep refrigerated for up to 5 days … in fact it’s even better reheated, so don’t be afraid to double the quantities and make two dishes. Charteris chardonnay from New Zealand is a great match for the cheese in this recipe, it walks the line between a new world chardonnay and a French Chablis.

Serves 6

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 500g baby spinach leaves
  • Salt flakes and freshly ground black pepper, to taste
  • 500g ricotta
  • 1½ cups freshly grated parmesan
  • 1 egg, lightly beaten
  • 9 sheets lasagne 
  • 2 zucchini, thinly sliced on the diagonal
  • ½ cup basil pesto
  • 1 ball buffalo mozzarella, torn

Tomato Sauce

  • ¼ cup extra virgin olive oil
  • 1 red onion, finely diced
  • Salt flakes, to taste
  • 1½ cups tomato passata 

Here’s all you need to know about cooking pasta perfectly (scroll down to Q&A).

Method
  1. Make Tomato Sauce: place oil in a saucepan over medium heat, stir in onion and salt, cover and cook for about 10 minutes, until soft. Stir in passata, bring to the boil, reduce heat and simmer for 5 minutes then set aside.
  2. Heat oil in a large, high-sided frying pan over low heat. Add spinach and salt, cover and cook for about 5 minutes, stirring frequently, until spinach is just wilted. Depending on the size of your pan, you may need to add spinach in batches as each lot wilts a little to make room for more. Tip into a strainer to drain.
  3. Combine ricotta, 1 cup of parmesan, egg and plenty of pepper. Set aside.
  4. Smear a little Tomato Sauce on the base of a baking dish large enough to hold 3 lasagne sheets.
  5. Top with 3 lasagne sheets, almost half of the remaining Tomato Sauce and a layer of zucchini slices.
  6. Sprinkle with salt, drizzle with half the pesto and scatter half the spinach over the top.
  7. Top with half the ricotta mixture, smoothing it out as much as possible.
  8. Repeat the layering of 3 lasagne sheets, remaining Tomato Sauce (except for about ¼ cup), zucchini, salt, pesto and ricotta mixture.
  9. Add remaining lasagne sheets, smear remaining Tomato Sauce over them and top with mozzarella and remaining parmesan and press down gently.
  10. Set lasagne aside for at least 30 minutes.
  11. Meanwhile, preheat oven to 200°C.
  12. Bake for 30-35 minutes, until well coloured.
  13. Slice and serve.

Click Here For Print Friendly Version >

Share page on:

Order a Recipe Kit

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Previous
Next