Description
A delicious and hearty Five-Vegetable Lasagne featuring layers of tender aubergine, mushrooms, roasted red peppers, spinach, ricotta, and tomato passata, baked to perfection with pine nuts and Parmesan topping. Perfect for a comforting vegetarian meal.
Ingredients
Scale
Vegetables
- 1 aubergine, cut into small chunks
- 150g mushrooms, chopped
- 4 roasted red peppers, chopped
- 400g frozen spinach, defrosted
Other Ingredients
- 4 tbsp olive oil
- 700g passata with onions and garlic
- 8–10 lasagne sheets
- 250g tub ricotta
- 25g grated Parmesan (or vegetarian alternative)
- 25g pine nuts
Instructions
- Preheat and prepare aubergine: Heat the oven to 180°C (fan 160°C, gas mark 4). In a large non-stick frying pan, heat 2 tbsp olive oil and fry the aubergine chunks for 5 minutes until softened. Transfer the cooked aubergine to a bowl.
- Cook mushrooms: In the same pan, heat the remaining 2 tbsp olive oil and fry the chopped mushrooms for a few minutes until golden. Combine the cooked mushrooms with the aubergine and chopped roasted red peppers.
- Assemble first layers: Spoon half of the mixed vegetables into a 20 x 30 cm baking dish. Pour half of the passata over the vegetables. Arrange a layer of lasagne sheets on top, covering evenly.
- Assemble second layers: Spread the remaining vegetable mixture over the pasta, then cover with the remaining passata. Add another layer of lasagne sheets on top.
- Prepare spinach and ricotta layer: Drain any excess liquid from the defrosted spinach. Mix the spinach with the ricotta and half of the grated Parmesan cheese. Spoon this mixture evenly over the top layer of pasta.
- Add toppings: Sprinkle the remaining Parmesan cheese and pine nuts over the ricotta and spinach layer.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is browned and bubbling.
- Serve: Allow the lasagne to cool slightly before serving. Pair it with a crisp green salad for a balanced meal.
Notes
- You can substitute Parmesan with a vegetarian alternative or vegan cheese if preferred.
- Make sure to drain the spinach well to avoid excess moisture in the lasagne.
- The pine nuts add a lovely crunch but can be omitted or substituted with walnuts or almonds if desired.
- This lasagne can be prepared in advance and refrigerated before baking.
- For a gluten-free version, use gluten-free lasagne sheets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: five-veg lasagne, vegetarian lasagne, aubergine lasagne, spinach ricotta lasagne, baked pasta dish, Italian vegetarian recipe
