veggie and ricotta lasagne

Vegetarian lasanga
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With our delicious veggie filled lasagne, try as many different veggie combinations as you like! The veggie and ricotta lasagne is great with our homemade ricotta recipe.

🍴Serves: 8
🕒 Prep: 15mins  Cook: 80 mins


  • ½ butternut pumpkin (you can leave skin on)
  • 1 medium sweet potato (skin on)
  • 2 zucchinis
  • 3 tablespoons of extra virgin olive oil
  • 1 brown onion
  • 1 teaspoon crushed garlic (fresh or jarred)
  • Handful of mushrooms
  • 1 jar of passata
  • 1 can lentils, drained
  • 2 cups of fresh baby spinach
  • Fresh parsley or tablespoon dried mixed herbs
  • 1 box lasagna sheets
  • 2 cups or 500g ricotta cheese (try our homemade ricotta recipe)
  • ½ cup grated Parmesan


  1. Preheat oven to 180°C
  2. Slice pumpkin, sweet potato and zucchini into long thin slices
  3. Lay on baking paper (or use a little olive oil to line baking tray instead of baking paper), drizzle with 2 ½ tablespoons oil and roast in oven for 25-30 mins
  4. In the meantime, dice onion and mushrooms
  5. Heat leftover olive oil in a pan and cook mushrooms and garlic for 5 mins on medium heat, stirring often
  6. Add jar of passata, lentils, spinach and herbs
  7. Reduce heat and simmer till roast veggies are ready
  8. Spoon a thin layer of sauce into bottom of baking dish (about 1/3 of sauce)
  9. Layer with lasagne sheets (use 1/3 of the lasagne sheets)
  10. Add a layer of roasted zucchini and cover with another thin layer of sauce
  11. Place of the ricotta on top in little spoonfuls
  12. Cover with layer of lasagne sheets
  13. Layer with pumpkin and sweet potato, remaining sauce and another of ricotta
  14. Add a final layer of lasagne sheets
  15. Finish with final layer of ricotta (this time spread it across lasagne sheets to fully cover them) and sprinkle of parmesan cheese
  16. Cover in foil and place into the oven to bake at 180ºC for 35 minutes
  17. Remove foil and cook for final 5 minutes to get a golden finish on top


Try different veggies to roast such as broccoli, eggplant and carrots

Try pre-soaking lasagne sheets in boiling water for 5 minutes for softer texture


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