Description
A hearty and wholesome five-vegetable lasagne layered with aubergine, mushrooms, roasted red peppers, spinach, ricotta, and a flavorful passata sauce, topped with parmesan and pine nuts. Perfect for a comforting vegetarian meal baked to golden perfection.
Ingredients
Scale
Vegetables & Sauces
- 1 aubergine, cut into small chunks
- 150g mushrooms, chopped
- 4 roasted red peppers, chopped
- 700g passata with onions and garlic
- 400g frozen spinach, defrosted
Cheese & Nuts
- 250g tub ricotta
- 25g grated parmesan (or vegetarian alternative)
- 25g pine nuts
Other Ingredients
- 4 tbsp olive oil
- 8–10 lasagne sheets
Instructions
- Preheat and prepare aubergine: Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 minutes until softened, then tip into a bowl.
- Cook mushrooms and mix vegetables: Fry the mushrooms in the remaining 2 tbsp olive oil for a few minutes until golden. Mix the mushrooms with the aubergine and chopped roasted red peppers.
- Assemble first layers: Spoon half of the mixed vegetables into a 20 x 30cm baking dish, then spoon half the passata sauce over the vegetables. Arrange a layer of lasagne sheets on top.
- Second vegetable and pasta layers: Spread the remaining vegetables over the lasagne sheets, pour over the remaining passata, and add another layer of lasagne sheets.
- Prepare ricotta-spinach mixture: Drain any excess liquid from the defrosted spinach and mix it with the ricotta cheese and half of the grated parmesan.
- Top the lasagne: Spoon the ricotta-spinach mixture over the final layer of pasta. Sprinkle with the remaining parmesan and pine nuts.
- Bake the lasagne: Cover the dish with foil and bake in the preheated oven for 20 minutes. Then uncover and bake for an additional 10 minutes until the top is browned and bubbling.
- Serve: Remove from the oven and serve warm with a crisp green salad.
Notes
- Make sure to drain excess liquid from spinach to prevent the lasagne from becoming watery.
- The pine nuts add a lovely crunchy texture on top but can be omitted or substituted with walnuts if preferred.
- Vegetarian Parmesan alternatives are suitable for vegetarians who avoid animal rennet.
- For a vegan version, substitute ricotta and parmesan with plant-based cheeses and omit pine nuts if allergic.
- Lasagne sheets can be fresh or dried; adjust quantity accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: five-vegetable lasagne, vegetarian lasagne, aubergine lasagne, spinach ricotta, baked pasta dish, Italian vegetarian recipes
