Ingredients
Tomato Sauce
- 30 ml olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 800 g canned crushed tomatoes
- 30 ml tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- 5 ml sugar
Vegetable Filling
- 300 g zucchini, diced
- 300 g bell pepper (red or yellow), diced
- 250 g mushrooms, finely chopped
- 150 g spinach, roughly chopped
- 40 ml olive oil
- ½ tsp salt
- ½ tsp black pepper
Spinach-Ricotta Layer
- 500 g ricotta cheese
- 1 large egg
- 100 g grated Parmesan cheese
- 200 g fresh spinach, finely chopped
- 30 g fresh parsley, chopped
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg
Assembly
- 300 g lasagna sheets (9-12 sheets)
- 250 g mozzarella cheese, shredded
Method
Make Tomato Sauce
Heat 30ml olive oil in a large saucepan over medium heat.
Add diced onion and sauté for 4-5 minutes until softened, stirring occasionally.
Stir in minced garlic and cook for 1 minute until fragrant.
Add tomato paste and stir constantly for 2 minutes to caramelize slightly.
Pour in crushed tomatoes, oregano, basil, salt, pepper, and sugar.
Bring to a simmer and reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally. Sauce should thicken slightly but remain generous and saucy. Set aside.
Prepare Generous Vegetable Filling
Preheat oven to 200°C.
Toss diced zucchini, bell pepper, and mushrooms with 40ml olive oil, salt, and pepper on a large baking sheet (use two baking sheets if needed for even roasting).
Spread in a single layer and roast for 15-18 minutes until softened and lightly golden, stirring halfway through.
Remove from oven and stir in chopped spinach. Let cool for 2-3 minutes (residual heat will wilt the spinach). Set aside. You should have an abundant, generous amount of vegetables.
Make Spinach-Ricotta Mixture
In a mixing bowl, combine ricotta, egg, Parmesan, parsley, 200g fresh spinach (finely chopped), salt, pepper, and nutmeg.
Stir until well combined, creamy, and evenly flecked with spinach. Set aside.
Assemble Lasagna
Reduce oven temperature to 190°C.
Spread 150ml of tomato sauce on the bottom of a 9x13 inch baking dish (be generous with sauce).
Arrange 3-4 lasagna sheets in a single layer over the sauce, overlapping slightly if needed.
Spread half of the roasted vegetable mixture evenly over the sheets (generous layer).
Spread half of the spinach-ricotta mixture over the vegetables.
Drizzle 250ml of tomato sauce over the ricotta layer, ensuring good coverage.
Repeat layers: 3-4 lasagna sheets, remaining vegetables (use all of them for a thick layer), remaining spinach-ricotta mixture, and 280ml sauce.
Top with final layer of 3-4 lasagna sheets.
Spread remaining tomato sauce (approximately 150ml) over the top, making sure to coat completely.
Sprinkle shredded mozzarella cheese evenly over the entire surface.
Bake and Rest
Cover baking dish with foil (spray foil lightly with cooking spray to prevent sticking).
Bake at 190°C for 25 minutes covered.
Remove foil and bake for an additional 15-20 minutes until cheese is melted and bubbly, and edges are golden and slightly caramelized.
Remove from oven and let rest for 10 minutes before cutting. This allows layers to set and makes serving easier.
