I love a veggie packed lasagna and this one from LeaderBrand sounds extra good with the delicious pairing of spinach and ricotta layered between a combination of other yummy vegetables, herbs and pasta.
This recipe makes enough to feed six people, serve alongside a fresh green salad and if you wish swap out the lasagna sheets for an easy gluten-free option.
Spinach and Ricotta Veggie Lasagna
Prep Time: 30mins | Cook Time: 40mins | Servings: 6 people
Ingredients
For the vegetable filling:
180g carrot diced (approx 2 large carrots)
180g celery diced (approx 2 celery sticks)
300g mushrooms
4 cloves garlic
1 onion
1 tsp Italian herbs
2 x tins 400g crushed tomatoes
For the spinach and ricotta filling:
2 x 120g bags LeaderBrand Baby Spinach
15g butter
500g ricotta cheese
1 egg
Pinch of nutmeg
50g Parmesan cheese
¼ cup fresh basil leaves chopped
Salt & pepper
12 no cook lasagna sheets
100g mozzarella cheese
100g tasty cheese
Directions
To make the vegetable filling:
Slice the mushrooms, dice the onions, garlic, and celery, and mince the garlic.
Heat a large pot with oil add the mushrooms and sauté for 2-3 minutes. Add the carrots, celery, onions, and garlic into the pot. Cook for 4 -5 minutes stirring often Add the Italian herbs and tins of tomatoes. Season with salt and pepper. Cook the mixture for a further 5-7 minutes. Remove from the heat and set aside.
To make the spinach and ricotta filling:
Melt the butter in a large frying Pan add the LeaderBrand Spinach, stir and cover with a lid for 1 minute to wilt the spinach.
Remove from the heat. When the spinach has cooled chop the spinach.
In a large bowl add the chopped spinach, ricotta cheese, chopped basil leaves, nut meg, parmesan cheese and egg. Mix to combine. Season with salt and pepper.
To build the lasagna.
In a bowl mix the mozzarella cheese and tasty cheese – Set aside.
In a 40 x 25cm oven proof rectangle dish place 3 lasagne sheets onto the bottom of the dish. This will prevent the filling from falling out when you are serving. Spoon ⅓ of the tomato vegetable mixture into the bottom of the casserole dish. Add ⅓ of the ricotta and spinach mixture on top and spread out evenly. Sprinkle over ⅓ of the cheese mixture. Place 3 more lasagna sheets on top and add the veggie tomato sauce & ricotta and spinach mixture on top. Repeat this step one more time to create 3 layers finishing with the ricotta and spinach on top & top with the remaining cheese on top.
Place in the oven to bake at 180°C for 40 minutes until golden and bubbling.
Remove from the oven and set aside for 10 minutes before serving.
Serve with extra Parmesan cheese if you wish and a crispy LeaderBrand Rocket salad.
About The Author: Katie Brooks
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