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Vegetable Lasagna with Spinach

A comforting vegetarian lasagna made with layers of flavorful tomato sauce, sautéed vegetables, creamy ricotta, and melty mozzarella, perfect for a weeknight or relaxed weekend dinner.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tomato Sauce
  • 1 clove 1 Zehe Knoblauch (1 garlic clove)
  • 2 tbsp 2 EL Olivenöl (2 tbsp olive oil)
  • 1/4 tsp 1/4 TL Chiliflocken (1/4 tsp chili flakes — optional) Optional for spice
  • 400 g 400 g stückige Tomaten aus der Dose (400 g canned chopped tomatoes)
  • 50 ml 50 ml Weißwein (50 ml white wine — or use vegetable stock) Replace with vegetable stock if preferred
  • 2 sprigs 2 Zweige Thymian (2 sprigs thyme)
  • 2 sprigs 2 Zweige Oregano (2 sprigs oregano)
  • Salz (Pfeffer) (salt & pepper)
For the Vegetables
  • 1 small 1 kleine rote Zwiebel (1 small red onion)
  • 1 large 1 große Karotte (1 large carrot)
  • 125 g 125 g frischer Baby-Blattspinat (125 g baby leaf spinach)
  • 1 1 Paprika (rot oder gelb) (1 red or yellow bell pepper)
  • 1 1 Zucchini (1 zucchini)
  • 2 tbsp 2 EL Olivenöl (extra 2 tbsp olive oil for veg)
  • 3 sprigs 3 Zweige frisches Basilikum (3 sprigs fresh basil)
For the Ricotta Layer
  • 150 g 150 g Ricotta
For the Lasagna Assembly
  • 9 sheets 9 Platten Lasagne (I used green spinach lasagne sheets; use regular or gluten-free if needed)
  • 100 g 100 g geriebener Mozzarella (100 g grated mozzarella)

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. Make the tomato sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Add finely chopped garlic and 1/4 tsp chili flakes (optional) and sauté for 30 seconds until fragrant.
  3. Add chopped red onion and grated carrot; cook until softened, about 6–8 minutes.
  4. Deglaze with 50 ml white wine and let it reduce by half. Stir in the canned chopped tomatoes, thyme and oregano sprigs. Simmer gently, uncovered, for 15–20 minutes until thickened. Season with salt and pepper; remove thyme/oregano stems.
  5. Cook the vegetables: In a skillet heat 2 tbsp olive oil over medium-high. Add diced bell pepper and sliced zucchini; cook 5–7 minutes until just tender. Add the baby spinach in batches and cook until wilted. Season with salt and pepper. Remove from heat and stir in chopped basil.
  6. Prepare the ricotta layer: In a bowl, mix 150 g ricotta with a pinch of salt, pepper and a few chopped basil leaves.
Assembly and Baking
  1. Assemble the lasagna: Spread a thin layer of tomato sauce in the bottom of a 20×30 cm (8×12 in) baking dish.
  2. Place 3 lasagna sheets (slightly overlap if needed).
  3. Spread a third of the ricotta, top with a third of the sautéed vegetables and spoon over sauce. Repeat two more layers, finishing with sauce and sprinkle grated mozzarella on top.
  4. Cover the dish with foil and bake for 25–30 minutes.
  5. Remove the foil and bake another 8–12 minutes until the top is bubbly and golden.
  6. Rest the lasagna for 10–15 minutes before cutting — this helps it set and slice cleanly.

Notes

Best served warm with a simple green salad. Can be made ahead and frozen for up to 3 months.