Introduction

This five-vegetable lasagne is a vibrant and comforting dish packed with layers of tender aubergine, mushrooms, roasted red peppers, spinach, and creamy ricotta. It’s perfect for a hearty family meal or a cozy dinner with friends, offering rich flavors without the heaviness of traditional meat lasagne.

The image shows a white square baking dish on a folded turquoise cloth set on a white marbled surface. The dish contains a layered casserole with a visible portion cut out on the front right side. The bottom layer is a rich red tomato sauce with slices of mushrooms and pieces of red bell pepper. Above that is a savory layer featuring a mix of cooked vegetables in a brownish hue. The top layer is a thick, creamy green spinach mixture, generously sprinkled with golden toasted pine nuts. The texture of the spinach layer looks smooth but slightly chunky, and the pine nuts add a crunchy contrast. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat the oven to 180°C (fan 160°C) or gas mark 4. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat.

Step 2: Add the aubergine chunks to the pan and fry for about 5 minutes until softened. Transfer the aubergine to a bowl.

Step 3: In the same pan, heat the remaining 2 tablespoons of olive oil, then fry the chopped mushrooms for a few minutes until they turn golden. Mix the mushrooms with the aubergine and the chopped roasted red peppers.

Step 4: Spoon half of the mixed vegetables into a 20 x 30cm baking dish. Pour half of the passata over the vegetables. Arrange a layer of lasagne sheets on top.

Step 5: Spread the remaining vegetables over the pasta layer, then cover with the rest of the passata and add another layer of lasagne sheets.

Step 6: Drain any excess liquid from the defrosted spinach, then mix it together with the ricotta and half of the grated parmesan.

Step 7: Spread the spinach and ricotta mixture evenly over the top layer of pasta. Sprinkle with the remaining parmesan and pine nuts.

Step 8: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and slightly browned.

Step 9: Let the lasagne cool slightly before serving. It pairs wonderfully with a crisp green salad.

Tips & Variations

For a nuttier flavor, toast the pine nuts lightly before sprinkling them on top.

Gluten-free lasagne sheets can be used for dietary preferences without compromising taste.

Add fresh herbs like basil or oregano to the vegetable mix to enhance the aroma and depth of flavor.

If you prefer, substitute ricotta with cottage cheese for a lighter texture.

FAQs

Can I prepare this lasagne in advance?

Yes, you can assemble the lasagne a day ahead, keep it covered in the fridge, and bake it when ready. Just add a few extra minutes to the baking time if baking from cold.

Can I use fresh spinach instead of frozen?

Absolutely. Use around 150-200g of fresh spinach, sauté it lightly to remove excess moisture before mixing with the ricotta to prevent a watery lasagne.