Vegetarian Lasagna

Vegetarian Lasagna

What a way to get your veggie fix!! Layers of roasted vegetables, spinach and ricotta, and a homemade tomato lasagna sauce, this Vegetarian Lasagna is one of those foods that is fantastic made fresh and reheats extremely well. It’s Meat Free for Carnivores!

It is hard to top an epic, meat lasagna made with layers of slow cooker ragu, topped with béchamel sauce and oodles of cheese. But if there’s anything that can give it a run for its money, it’s this Vegetarian Lasagna.

This from a self confessed meat lover – that’s a big statement!!

But this is so much more than just the usual vegetable lasagna. It’s the roasted vegetables – hands down, roasting brings out better flavour in vegetables than any other method of cooking (except maybe char grilling). It’s that spinach and ricotta layer. I’m a sucker for spinach and ricotta anything, but woah when you have with those roasted veggies, that homemade lasagna sauce and layers of lasagna sheets…

It’s so good. SO GOOD. There are no words. (And regular readers know what a carnivore I am!)


I used pumpkin, zucchini and onion as my roasted veggies, but feel free to use whatever you have / want. Anything roastable is fine, just chop it so it cooks in the same time. I cut mine pretty chunky because otherwise they cook too quickly in the oven – I like to roast veggies for at least 20 minutes minimum to get the maximum benefit of caramelisation.

Also, my “special ingredient” – Roasted Red Peppers! Basically, it’s capsicum / bell peppers that have been fire roasted so they have that gorgeous smokey flavour. It’s sweet, soft and slippery and it adds an awesome extra dimension to this lasagna. Yep, I take the easy route and buy it in a jar but if you’re a keen bean, make your own!

Vegetarian lasagna is made for serving fresh out of the oven, but it’s also one of those dishes that are terrific the next day. The flavour of those roasted veggies and that spinach ricotta layer develop overnight, and just a quick reheat in the microwave is all that’s required to bring it back to the original molten state.

So, fellow Carnivores. Have I convinced you to give this a go???  – Nagi x

Vegetarian Lasagna

Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores! Recipe VIDEO below.

Roasted Vegetables (Note 1):

500 g / 1 lb pumpkin (, 2cm / 4/5" cubes)

2 large zucchinis (, cut into 2cm / 4/5" chunks)


  • 2 large zucchinis (, cut into 2cm / 4/5" chunks)
  • 2 tbsp olive oil
  • 1 garlic clove (, minced)
  • 1 egg
  • 1 garlic clove (, minced)
  • 1/8 tsp grated nutmeg, optional (fresh or powder)
  • 1/2 tsp each Salt and pepper
  • 1 tbsp olive oil
  • 1 garlic
Read the whole recipe on RecipeTin Eats