Menu

Roasted Vegetable Lasagna with Riccotta

Roasted Vegetable Lasagna with Riccotta
On Tuesday, 22 November 2011 11:44
  • 5 to 6 servings

  • 90 Minutes

Roasted Vegetable Lasagna with Ricotta Recipe is one of the most favourite dishes for dinner at my home. Packed with vegetables and goodness of ricotta and durum wheat pasta make it wholesome, nourishing and absolutely delicious. As with any pasta, I always never fail to make the pasta sauce at home from the basics. Fresh herbs, fresh vegetable, including freshly made Ricotta goes right between the delicate layers of this home baked lasagna.

Rate this item
(25 votes)

Pan UsedLasagna Pan

Ingredients
  • 10 sheets of lasagne (regular size), the one that needs no pre-cooking

  • 4 cloves garlic, finely chopped

  • 3 tablespoons olive oil

  • 200 grams mushrooms, quartered

  • 2 medium carrots, diced small

  • 1 red bell pepper, finely chopped

  • 1 large zuchini, quartered

  • 1 recipe of tomato basil pasta sauce

  • 250 ml fresh cream

  • a handful of basil leaves, finely chopped

  • 200 grams ricotta cheese (or homemade paneer)

  • 1 cup parmesan cheese

  • 1/4 cup grated mozzarella cheese

Directions for Roasted Vegetable Lasagna with Ricotta
  1. To begin making the Roasted Vegetable Ricotta Cheese Lasagne Recipe, do make sure you have all the ingredients ready. From the homemade paneer or ricotta cheese, to the tomato basil sauce and the chopped spinach and basil.

  2. Heat olive oil in a wok; add the garlic, and stir-fry for a few seconds. Next add the vegetables and sprinkle the salt. Stir-fry the vegetables until they get cooked completely and are soft and tender. This takes about 10 minutes on medium-high heat. Finally, stir in the basil to the vegetables.

  3. The next step is to assemble the Lasagna.  Preheat the oven to 180 C.

  4. Whisk the tomato basil sauce and the cream together until well combined. We will spread the sauce and spinach over three layers, so it's good idea to divide them into three portions.

  5. Spread a portion of sauce at the bottom of the pan; Then scatter a portion of the roasted vegetables and ricotta cheese and parmesan over the sauce layer. Place a layer of lasagne sheets over the roasted vegetables layer until all the portions are covered.

  6. Repeat the similar process for another two times. Finally, sprinkle the mozzarella cheese and torn basil leaves evenly over the top covering the entire Lasagna.

  7. Tightly wrap with foil and place in the preheated oven and bake for 45 minutes.

  8. Remove from the oven and allow the Roasted Vegetable Lasagna with Riccotta to sit for at least five minutes before serving.

Last modified on Monday, 23 March 2015 17:28
Archana Doshi

I am the Founder of Archana's Kitchen that focuses on healthy vegetarian recipes and cooking techniques. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family. Please do take a little time to comment on the recipes, as your feedback means a lot to me. And dont forget to share the recipes on your favourite social networks.

Website: plus.google.com/+ArchanaDoshi

Saffola FitFoodie Recipes

Subscribe