Vegetarian Lasagna with Marrows, Carrots, and Spinach – Italian Style
Summary
- This vegetarian lasagna features layers of tender marrow and carrot slices, a rich tomato sauce, and a creamy ricotta and spinach filling, all baked to golden perfection. It's a hearty and flavorful dish perfect for a family meal.
All Ingredients - Main Ingredients
- Marrows (Zucchini) 4
- Carrots 2
- Spinach 200 g
- Onion 1 medium
- Garlic 3 cloves
- Olive oil a little
- Tomato polpa 400 g
- Salt to taste
- Pepper to taste
- Fresh basil a few leaves
- Ricotta 400 g
- Fresh milk 250 g
- Lasagna sheets 9
- Parmesan cheese for sprinkling
Tools You'll Need
- Pan
- Pot
- Oven
- Bowl
- Peeler
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Marrows
Slice the marrows into approximately 0.5 cm thick rounds. Heat a pan with a little olive oil and fry the marrow slices until lightly golden on both sides. Remove them from the pan and set aside in a bowl.
Step 2: Prepare Carrots
Peel the carrots. Using a vegetable peeler, slice the carrots into thin, ribbon-like layers. Heat the same pan with a little olive oil and cook the carrot slices until soft. Remove them from the pan and set aside in a bowl.
Step 3: Prepare Spinach
Add 200g of fresh spinach to the hot pan. Cook until the spinach is completely wilted, stirring occasionally. Remove the wilted spinach from the pan and set aside in a bowl.
Step 4: Prepare Garlic and Onion
Finely chop the 3 cloves of garlic and 1 medium onion.
Step 5: Prepare Tomato Sauce
Heat a pan with olive oil. Add the finely chopped onion and garlic and until they are softened and translucent. Season with salt and pepper to taste. Add 400g of tomato polpa to the pan. Stir well and the sauce for about , stirring occasionally, until it thickens. Stir in a few fresh basil leaves at the end.
Step 6: Prepare Ricotta-Spinach Filling
In a bowl, mash 400g of ricotta with a fork until creamy. Add the cooked spinach and 250g of fresh milk to the ricotta. Mix all ingredients well until combined.
Step 7: Cook Lasagna Sheets
Bring a pot of water to a boil and add 1 teaspoon of salt. Cook the lasagna sheets one at a time for about each, until they are . Carefully remove them from the water and set aside.
Step 8: Assemble Lasagna (Layer 1)
Drizzle a little olive oil on the bottom of a lasagna dish (approximately 20x20 cm). Spread a thin layer of the prepared tomato sauce. Place 3 cooked lasagna sheets over the sauce. Arrange a layer of the fried marrow slices on top of the lasagna sheets. Sprinkle generously with Parmesan cheese.
Step 9: Assemble Lasagna (Layer 2)
Spread half of the ricotta-spinach mixture evenly over the marrow layer. Add another layer of tomato sauce. Place 3 more cooked lasagna sheets. Arrange the cooked carrot slices on top of the lasagna sheets. Sprinkle with Parmesan cheese.
Step 10: Assemble Lasagna (Layer 3)
Spread the remaining half of the ricotta-spinach mixture over the carrot layer. Add the remaining tomato sauce. Place the final 3 cooked lasagna sheets. Arrange the remaining marrow slices on top. Sprinkle generously with Parmesan cheese.
Step 11: Final Touches and Bake
Drizzle olive oil over the top layer of Parmesan cheese. Bake the lasagna in a preheated oven at 200°C (approximately 390°F) (392°F (approximately 200°C)) for , or until it is golden brown and bubbly.
Step 12: Serve
Let the lasagna rest for a few minutes after baking before slicing and serving. Garnish with fresh basil leaves for an extra touch of flavor and presentation. Bon appetit!
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