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Roasted Vegetable Lasagne


Delicious layers of roasted vegetables and ricotta make this the perfect roasted vegetable lasagne

Prep time:30 mins

Cook time:45 mins

Serves: 8


  • 1 cup Leggo’s Tomato Paste
  • 2 large tomatoes, skin removed and chopped
  • 1½ cups water
  • ¼ cup chopped fresh basil leaves
  • 400g pumpkin, peeled and cut into 1cm slices
  • 1 red capsicum, cut into 2cm strips
  • 2 medium eggplant, thinly sliced
  • 4 flat mushrooms, sliced
  • Spray oil
  • 250g packet curly lasagne sheets
  • 2 cups grated mozzarella cheese
  • 250g fresh ricotta cheese
  • 1 egg, lightly beaten
  • 2 tablespoons chopped fresh basil, extra
  • 2 cups baby spinach leaves


Step 1

In a bowl, combine Leggo’s Tomato Paste, tomatoes, water and basil.

Step 2

Place pumpkin, capsicum, eggplant and mushrooms onto baking paper lined baking trays. Spray with oil and season to taste. Bake in a preheated oven at 200ºC for 20 minutes.

Step 3

Spoon ¼ cup of the tomato sauce over base of a greased 25cm x 30cm lasagne dish. Cover with a layer of lasagne sheets and sprinkle with ½ cup mozzarella cheese.

Step 4

Arrange pumpkin and mushrooms over cheese and spoon over ¾ cup of the tomato sauce.

Step 5

Place a second layer of lasagne sheets on top and sprinkle with ½ cup mozzarella cheese then a layer of eggplant and red capsicum. Spoon over ¾ cup of the tomato sauce.

Step 6

Top with a third layer of lasagne sheets and spread evenly with combined ricotta cheese, egg and extra basil. Place spinach leaves on top, drizzle with remaining sauce and sprinkle with remaining mozzarella cheese.

Step 7

Bake in a preheated oven at 190ºC for 45 minutes or until cooked through. Allow to sit for 5 minutes before cutting.

Tasty Tip!

Lasagne can be made with fresh lasagne sheets. When using dry instant lasagne sheets place 2 sheets at a time in a large pan of boiling water for 1-2 minutes to soften for a more tender pasta texture.

Roasted Vegetable Lasagne
Average user rating:
  • 3

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