Italian · Lunch · Dinner
Vegetable Lasagna
Lasagne alle verdure
Layers of whole-wheat pasta, a garlicky tomato sauce packed with zucchini, mushrooms, peppers and spinach, and creamy herbed ricotta, baked under a golden blanket of mozzarella. A comforting family bake that is lighter than the classic but just as satisfying.
- Prep
- 30 min
- Cook
- 65 min
- Total
- 95 min
- Serves
- 8
Calories come from: Carbs 47% · Fat 30% · Protein 23%
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Ingredients
For 8 servings- 12 sheets340 gwhole-wheat lasagna noodles
- 4 litres4,000 gwater, for boiling the noodles
- 1 tbsp13 golive oil
- 1 medium150 gonion, diced
- 4 cloves12 ggarlic, minced
- 2 medium400 gzucchini, diced
- 8 oz225 gmushrooms, sliced
- 1 large165 gred bell pepper, diced
- 5 packed cups150 gbaby spinach
- 1 can (28 oz)800 gcrushed tomatoes
- 1 tspdried oregano
- 1 tspdried basil
- 1 tsp6 gsalt
- 1/2 tspblack pepper
- 1 3/4 cups (15 oz)425 gpart-skim ricotta cheese
- 1 large50 gegg
- 1 1/2 cups170 gpart-skim mozzarella, shredded (made with vegetarian rennet)
- 1/2 cup50 gItalian-style hard cheese, grated (made with vegetarian rennet)
- 1 small handful10 gfresh basil leaves, for garnish (optional)
Steps
- 1
Heat the oven to 190 °C / 375 °F.
- 2
Bring the water to a boil in a large pot.
- 3
Cook the lasagna noodles for about 2 minutes less than the packet time, about 8-10 minutes.
- 4
Drain the noodles and lay them flat on a lightly oiled tray so they do not stick.
- 5
While the noodles cook, heat the olive oil in a large deep pan over medium heat.
- 6
Add the onion and cook for 5 minutes until soft.
- 7
Add the garlic and cook for 1 minute until fragrant.
- 8
Add the zucchini, mushrooms and bell pepper and cook for 8 minutes, stirring, until the mushrooms release their liquid and it mostly evaporates.
- 9
Stir in the spinach until just wilted.
- 10
Add the crushed tomatoes, oregano, dried basil, half the salt and the black pepper.
- 11
Simmer the sauce for 10 minutes until slightly thickened.
- 12
In a bowl, mix the ricotta, egg, half the grated hard cheese and the remaining salt.
- 13
Spread about 1 cup of the vegetable sauce over the bottom of a 23 x 33 cm (9 x 13 in) baking dish.
- 14
Lay 4 noodles over the sauce, then spread with half the ricotta mixture and a third of the remaining sauce.
- 15
Repeat with 4 more noodles, the rest of the ricotta mixture and another third of the sauce.
- 16
Top with the last 4 noodles, the remaining sauce, the mozzarella and the rest of the grated hard cheese.
- 17
Cover the dish with foil and bake for 25 minutes.
- 18
Remove the foil and bake for 15 minutes more, until bubbling and golden and the centre reaches 74 °C / 165 °F.
- 19
Let the lasagna rest for 10 minutes before cutting so the layers set.
- 20
Scatter with fresh basil, if using, and serve.
Swaps, storage and make-ahead
Swaps
- Use gluten-free lasagna noodles instead of whole-wheat ones, and check the cheeses and crushed tomatoes are labelled gluten-free, to make the dish gluten-free.
- Swap the ricotta, egg and cheeses for a seasoned crumbled firm tofu filling and shredded vegan mozzarella, and use egg-free noodles labelled vegan, for a vegan version.
- Replace the zucchini, mushrooms and bell pepper with a 16 oz bag of frozen mixed vegetables, thawed and well drained, for easier shopping.
- Use cottage cheese blended until smooth in place of the ricotta for a lighter, tangier filling.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating portions until steaming hot all the way through. Cooled slices can also be wrapped well and frozen for up to 3 months, then thawed in the fridge before reheating.
Make ahead
Make the vegetable sauce and ricotta mixture up to 2 days ahead and keep them covered in the fridge. You can also assemble the whole lasagna a day ahead, cover and refrigerate it, then add about 10 to 15 minutes to the covered baking time.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (870 g) | Per 100 g | |
|---|---|---|
| Calories | 402 kcal | 46 kcal |
| Protein | 24.2 g | 2.8 g |
| Carbohydrates | 50 g | 5.7 g |
| of which sugars | 9.8 g | 1.1 g |
| Fiber | 7.9 g | 0.9 g |
| Fat | 14.1 g | 1.6 g |
| of which saturated | 6.7 g | 0.8 g |
| Sodium | 802 mg | 92 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
