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Roast Vegetable Lasagna

Roast Vegetable Lasagna Recipe

  • For the Tomato Sauce:
  • Olive Oil
  • 2 large onions, sliced
  • 4 cloves of garlic, crushed
  • 2 bay leaves
  • 1/2 tsp chilli powder
  • 1 tsp sweet/smokey paprika powder
  • 2 small zucchini/courgettes
  • 1 tin of chopped tomatoes in juice / Passata
  • 2 large tomatoes, skinned and diced
  • 1 packet of "baby" green asparagus
  • approx. 200g of fresh or canned mushrooms
  • salt and freshly ground pepper
  • Plenty of fresh or dried herbs such as Basil, Thyme and Oregano
  • For the White Sauce:
  • 2 packets (500g) of Ricotta cheese
  • approx. 250g frozen or fresh spinach (defrosted/wilted)
  • 1/2 teaspoon of ground nutmeg
  • a handful of chopped, fresh parsley
  • Plenty of salt and pepper
  • approx. 400g of no-cook lasagne sheets
  • approx. 250g of grated parmesan or mixed pizza cheese (mozzarella & cheddar, for example)
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