Inside-Out Roasted Vegetable Lasagne

Inside-Out Roasted Vegetable Lasagne

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    • Cook Time
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So called because the spinach and ricotta layer is on top! By assembly the lasagne this way, you can really taste the spinach – it doesn’t get suffocated by the usual tomato and cheese sauces. As a result the lasagne tastes fresher and less heavy than the traditional kind!

You need to roast the vegetables before you assemble the lasagne, so pre- heat the oven to 200c.

You will also need an oven proof dish measuring approx. 23 x 23 x 5cm

Ingredients

  • 6 sheets lasgagne, fresh or no pre-cook kind
  • roasted vegetables:
  • 1 small aubergine, cut into 2cm cubes
  • 1 onion, diced
  • 1 lb tomatoes, skinned and quarted
  • 2 cloves garlic, crushed
  • 2 courgettes, cut into 2cm cubes
  • 1 red & 1 yellow pepper in 2cm cubes
  • 20 ml olive oil
  • topping:
  • 11/2lb spinach, washed and chopped
  • 250g ricotta
  • 50g vegetarian parmesan, grated
  • 1 bunch basil leaves, torn
  • 1 tbsp pinenuts
  • sliced tomato to decorate
  • nutmeg, salt and pepper to tatse
  • 150g vegetarian mozzerella grated for assembly

Instructions

  1. In a large roasting tin place the oil and aubergine, season with salt and pepper and place in hot oven for 10 minutes before adding the remaining prepare vegetables. Stir to evenly coat with the oil. Cook for about 20 - 30 minutes until roasted and vegetables are soft.
  2. Melt the butter in a large pan and add the chopped spinach, stirring until just cooked. Remove from the heat and drain in a colander or sieve and press with back of a spoon to squeeze out as much moisture as possible.
  3. In a bowl beat the ricotta until smooth, add the cheese. Season and add grated nutmeg and the spinach.
  4. To assemble: butter the oven proof dish and place 3 sheets of lasagne on the bottom. Spoon over the roasted vegetables, mozzarella and torn basil. Cover with remaining 3 sheets of lasagne. Finally layer the spinach and ricotta mixture on the top, sprinkle over the pine nuts and sliced tomatoes. Place back in oven for about 30 minutes. if topping begins to brown too much cover with foil.
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