Ingredients
For the sauce:
- 1 tablespoon olive oil
- 3 large garlic cloves, minced
- 2 small yellow onions, finely chopped
- 1 medium carrot, grated
- 1 x 680 g jar tomato passata (pureed strained tomatoes), plain or with basil
- 60 ml water (use to rinse jar)
- 1 large bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes, or to taste
- Sea salt and freshly ground pepper, to taste
For the vegetable layer:
- 2 tablespoons olive oil
- 200 g cremini mushrooms, sliced
- 2 bell peppers (red and yellow), cut into 2,5 cm dice (approx 300g)
- 1 medium zucchini, cut into 2,5 cm dice
- Sea salt and freshly ground pepper, to taste
For the spinach-ricotta layer:
- 100 g spinach, blanched and chopped (see tips below)
- 250 g Ricotta
- 50 g freshly grated Parmesan
- Sea salt and freshly ground pepper, to taste
To assemble the lasagne:
- 9 no-boil lasagne sheets (145 g) - see tips below
- 3-4 tablespoons freshly grated parmesan, divided
- 2 x 100 g package fresh mozzarella, thinly sliced
Instructions
Prepare the sauce:
- In a medium saucepan, heat 1 tablespoon oil over medium heat and sauté the onions, garlic and carrots until softened (5-6 minutes). Add the tomato passata, water, bay leaf, thyme, and oregano. Season with salt and pepper and bring to a simmer. Reduce the heat to a low simmer and cook for 20-25 minutes, in oder for the flavours to deepen and develop, stirring occasionally, until thickened. Taste and adjust seasoning with more salt, if needed. Discard bay leaf.
Prepare the vegetable filling:
- Meanwhile, using a large non-stick skillet, heat 2 tablespoons olive oil. Add the mushrooms, bell peppers and zucchini. Cook on medium-high to high heat for 8-10 minutes, stirring often, until vegetables are tender and moisture has cooked off. Season with salt and pepper.
Prepare the spinach-ricotta filling:
- In a bowl, mix together the blanched spinach, ricotta, and parmesan. Set aside until ready to use.
Assemble the lasagna:
- Preheat oven to 430°F / 220°C (200°C fan-assisted).
- Brush the base and sides of a large baking dish (28 cm x 22 cm or 2.2 liter) with olive oil. Spoon 1,5 ladleful of the sauce (1/2 cup / 125 ml) over the base and spread it out into an even layer. Layer 3 lasagna sheets on top (overlap their edges as necessary).
- Spread spinach-ricotta mixture evenly over the noodles. Top with 3 more lasagna sheets.
- Add the sautéed vegetables and spread them out in an even layer. Add 3 ladles of sauce (about 1 cup / 250 ml, or a little more than half of the remaining sauce) and spread it over the vegetables. Sprinkle with 2 tablespoons grated parmesan. Top with 3 more lasagna sheets.
- Add the remaining sauce on top (there should be 2 ladles full left) and spread it out evenly on top, making sure the whole surface is covered. Scatter over the mozzarella and sprinkle with a little grated parmesan.
- Bake for about 30 minutes until bubbling and cheese is golden. You can check if it is done by sticking a knife in the middle — there should be no resistance. If it needs longer, place back in the oven for 5 more minutes (covering with foil, if needed).
- Rest for 5-10 minutes before cutting and serving. Enjoy!
Nutrition
Video
Notes
- Using frozen spinach: If you are using frozen spinach, make sure to thaw it fully and squeeze out all the water before using.
- Using fresh spinach: If using baby spinach, place it in a colander, pour boiling water over it, then rinse with cold water. Gently press out excess water. For leaf spinach, place the leaves in a pot of boiling water for 30-60 seconds, then transfer to a bowl of ice cold water. Drain and gently squeeze any remaining water out before using.
- Lasagne noodles: If you prefer even more pasta in your lasagne simply overlap 4 sheets of lasagne noodles for each layer rather than 3 sheets.
- Make ahead: You can assemble the lasagna and refrigerate it for 2-3 hours prior to baking it.
- Storing: The lasagna keeps well, covered, in the refrigerator for 3-4 days. Simply reheat in the oven at 350°F / 180°C for 15-20 minutes before serving.
- For more tips, see above.