Spinach & Ricotta Vegetable Lasagne (Combi Bake)

Layers of roasted veg, spinach and ricotta under a bubbling top. Combination baking trims time without sacrificing comfort.

Table of Contents

🍽️ Overview

🍽️ Ingredients

🍽️ Method

🍽️ Tips & Substitutions

🍽️ Bibliography

Overview

Serves 6 • Prep 25 min • Cook 35–45 min (combi). Use fresh pasta sheets to speed assembly.

Ingredients

• 1 aubergine (300 g), sliced • 1 courgette (250 g), sliced • 1 red pepper, sliced • 2 tbsp olive oil
• 400 g passata • 1 garlic clove, minced • 250 g ricotta • 150 g spinach • 80 g mozzarella • 50 g parmesan • Fresh lasagne sheets

Method

1. Toss veg with oil; microwave 800 W 6–8 min until pliable. Mix passata with garlic, salt.

2. Wilt spinach 800 W 2–3 min; mix with ricotta and a pinch of nutmeg.

3 (Assemble). Layer sauce, pasta, ricotta-spinach, veg. Repeat. Top with mozzarella and parmesan.

4 (Combi Bake). Bake 180 °C + ~300 W for 30–40 min until bubbling and spotty-gold. Rest 10 min.

Tips & Substitutions

For pure convection: 190 °C 35–45 min. Add roast pumpkin for a sweeter layer.

Bibliography

Modern combi-bake practice; home iterations.