Is there anything more comforting than a bubbling, cheesy, perfectly layered lasagne fresh from the oven? I think not! This vegetable lasagne is my go-to recipe for a reason. It’s endlessly adaptable, packed with flavor, and proves that you don’t need meat to create a truly satisfying and hearty meal. We’re talking layers of tender pasta, a rich and savory sauce, creamy ricotta, and a golden, cheesy crust. Whether you’re using fresh, homemade pasta sheets (the traditional and most delicious way!) or a clever shortcut like store-bought egg roll wrappers, this recipe will guide you to lasagne perfection. Get ready to create a dish that will have everyone asking for seconds!
Ingredients
• 12 dried lasagne noodles, or 1 recipe fresh pasta sheets
• 2 tbsp / 30 ml extra virgin olive oil or softened butter
• 6 cups / 1.4 L your favorite tomato sauce (try a simple marinara or a robust mushroom sauce)
• 3 cups / 680g cooked spinach, squeezed dry and chopped
• 3 cups / 750g whole milk ricotta cheese
• 2 cups / 200g freshly grated Parmesan cheese, plus more for topping
• Salt and freshly ground black pepper to taste
Instructions
1. Cook the Pasta: Bring a large, salted pot of water to a boil. Cook the lasagne noodles according to package directions, but pull them out when they are still slightly underdone (al dente). They will finish cooking in the oven. For fresh pasta, cook for just a minute. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
2. Prepare for Assembly: Preheat your oven to 400°F / 200°C. Grease a 9×13 inch (or similar size) rectangular baking dish with the butter or olive oil. Spread a thin layer of tomato sauce across the bottom of the dish.
3. Build the First Layer: Arrange a single layer of noodles in the dish, trimming them to fit if necessary. Top with a layer of tomato sauce, one-third of the chopped spinach, and one-fourth of the ricotta (crumble it over with your fingers). Sprinkle with Parmesan, salt, and pepper.
4. Continue Layering: Repeat the process twice more: noodles, sauce, spinach, ricotta, Parmesan, salt, and pepper.
5. Add the Final Layer: Top with the remaining noodles, the rest of the tomato sauce, and the last of the ricotta and Parmesan. Be generous with the cheese on top to ensure a beautiful golden crust.
6. Bake to Perfection: Bake for about 30 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned.
7. Rest and Serve: Remove the lasagne from the oven and let it rest for at least 10 minutes before slicing and serving. This helps the layers set. Enjoy!
Nutritional Information
• (Estimated)
• Serving Size: 1 slice (makes 8)
• Calories: 485 kcal
• Protein: 26g
• Carbohydrates: 42g
• Fat: 24g
• Sodium: 850mg
Pro Tips
• for the Perfect Lasagne
• For an extra-gooey, cheesy pull, substitute half of the ricotta with shredded low-moisture mozzarella.
• In a pinch, store-bought egg roll wrappers make a surprisingly excellent and tender substitute for fresh pasta sheets.
• Assemble the lasagne a day ahead for an easy meal. Cover tightly and refrigerate, then bring to room temperature before baking.
• For a gluten-free twist, try layering with thinly sliced and roasted polenta instead of pasta noodles.
• Don’t overcook your pasta! It will continue to cook in the oven, so pulling it when it’s al dente is key to avoiding a mushy lasagne.
