Deliciously-Creamy-Vegetable-and-Ricotta-Lasagna.

This creamy vegetable and ricotta lasagna is a delightful vegetarian main dish that’s perfect for any occasion. Packed with rich ricotta cheese and seasonal vegetables like spinach, courgettes, and mushrooms, this UK recipe is sure to impress your family and friends. It’s an irresistible combination of textures and flavors, making it a satisfying choice for both vegetarians and meat-lovers alike.

Imagine layers of tender pasta, a smooth béchamel sauce, and a medley of fresh vegetables all baked to perfection. This lasagne is not only comforting but also provides a well-rounded meal that you can feel good about serving. Whether it’s a cozy family dinner or a gathering with friends, this recipe is a crowd-pleaser that showcases the beauty of plant-based cooking.

Deliciously Creamy Vegetable and Ricotta Lasagna

A slice of creamy vegetable and ricotta lasagna with layers of spinach, mushrooms, and courgettes, garnished with basil on a wooden table.

This lasagna features a delightful combination of creamy ricotta, sautéed vegetables, and a velvety béchamel sauce. The layers meld together beautifully, creating a dish that’s rich, satisfying, and bursting with flavor.

Ingredients

9 lasagna sheets
400g ricotta cheese
200g spinach, wilted
1 courgette, thinly sliced
200g mushrooms, sliced
1 onion, finely chopped
2 cloves garlic, minced
500ml béchamel sauce
100g grated mozzarella cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish (optional)

Instructions

Preheat the oven to 180°C (350°F).
Sauté the onion and garlic in olive oil until translucent. Add the mushrooms and courgette, cooking until softened. Stir in the wilted spinach and season with salt and pepper.
In a baking dish, spread a thin layer of béchamel sauce. Layer 3 lasagna sheets, followed by half of the ricotta, half of the sautéed vegetables, and a third of the béchamel sauce. Repeat the layers, ending with a final layer of lasagna sheets topped with béchamel and mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until golden and bubbling.
Allow to cool slightly before slicing. Garnish with fresh basil and serve warm.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Nutrition Information

Servings: 6
Calories: 350kcal
Fat: 20g
Protein: 15g
Carbohydrates: 30g

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Creamy Vegetable and Ricotta Lasagna Recipe