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Vegetable Lasagne
A classic Australian vegetarian lasagne with spinach, ricotta and béchamel. Layering the sauce, pasta, ricotta and béchamel in the same order each time keeps every layer distinct and lets the lasagne hold its shape when sliced.
Total time
75 min
Prep
30 min
Cook
45 min
Difficulty
medium
Cuisine
Australian
vegetarian
Ingredients
12lasagne sheets
500gricotta
300gspinach, wilted and chopped
2 tinscrushed tomatoes
1onion, diced
3 clovesgarlic, minced
1 tspItalian herbs
50gbutter
50gflour
500mlmilk
150gmozzarella, grated
50gparmesan, grated
salt and pepperto taste
2 tbspolive oil
Instructions
1
Make tomato sauce: sauté onion and garlic, add tomatoes and herbs.
2
Mix ricotta with spinach. Season.
3
Make béchamel: butter, flour, milk. Stir until thick.
4
Layer: sauce, lasagne, ricotta mix, béchamel. Repeat. Top with mozzarella and parmesan.
5
Bake at 190°C for 40-45 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
690
Protein
37.9g
Fat
47.9g
Carbs
29.3g
Fiber
3.2g
Sodium
650mg
Reviews
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★★★★★
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