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5 from 1 vote

Vegetarian Lasagna with Roasted Red Pepper & Artichoke

This healthy vegetarian lasagna includes lots of fresh spinach, roasted red pepper, jarred artichokes, ricotta and homemade tomato sauce..
Servings 6 people
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins

Equipment

  • Philips HR7629 Food Processor

Ingredients

For the roasted red peppers

  • 1 big red bell pepper Cut in the length into 6 pieces
  • 1 tbsp olive oil mixed with pepper and salt

For the tomato sauce

  • 2 cans of cut tomatoes preferably a good Italian brand like Mutti
  • 1 tbsp tomato paste/ pulp
  • 3 garlic cloves
  • 1 onion
  • pepper and salt
  • 1 tsp cayenne/ chili powder
  • cup basil teared in small pieces with the hands

For artichoke, spinach and ricotta filling

  • 2 cups ricotta cheese
  • 2 tbsp olive oil
  • 1 chopped red onion
  • 4 garlic cloves
  • 1 cup jarred artichoke
  • 350 gram baby spinach
  • pepper and salt

Remaining ingredients

  • 10-12 lasagna sheets
  • 2 cups shredded mozzarella cheese
  • garnish with basil

Instructions

Roasted Red Pepper

  • Cut the red pepper through the length in 6 pieces. Grease the peppers with the olive oil with pepper and salt with the use of a brush.
    This healthy vegetarian lasagna includes lots of fresh spinach, roasted red pepper, jarred artichokes, ricotta and homemade tomato sauce..
  • There is a few ways to grill peppers, on the BBQ, in the oven or in a grill pan. We choose a grill pan cause it's the quickest way. Heath up a grill pan on the stove and wait till it's hot. Add the peppers on the grill and let it grill for a few minutes on high heath. Flip them to grill on both sides, you can lower the heath a little bit. Let it grill until soft. Set aside on a plate.
    This healthy vegetarian lasagna includes lots of fresh spinach, roasted red pepper, jarred artichokes, ricotta and homemade tomato sauce..

The tomato sauce

  • Chop the onion and fry it in 1 tbsp of olive oil in a saucepan. Add the pressed garlic and let it fry for about 1-2 minutes. Add the chili/cayenne powder and mix. Let all the spices and flavors infuse with each other. Open the tomato cans and first let out some excess juices (otherwise the sauce can get too watery). Pour the tomatoes into the sauce pan and add 1 tbsp of tomato pulp. Mix it all well and bring to a boil. Add the basil leaves and transfer to a kitchen aid. Pulse a few times to make a smooth sauce. Transfer into a bowl and set aside. Rinse the bowl of the kitchen aid, you will use it for the artichoke and spinach mixture.

Spinach, artichoke and ricotta mixture

  • Pour half of the ricotta cheese in the kitchen aid bowl and blend until smooth. Transfer the mixture to a large mixing bowl, set aside
  • Heath up 2 tbsp olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped red onion and salt. Fry the onion while stirring often, until the onion is translucent. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach until all the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan. Season with pepper and salt.
  • Transfer the spinach and artichoke to the bowl of the kitchen aid and pulse until both finely chopped (but not puréed). Transfer the mixture to the bowl of whipped ricotta cheese. Top with remaining ricotta cheese and mix well. Season to taste with salt and pepper. Now it’s time to assemble the lasagna!

Assembling the lasagna

  • Preheat the oven for 220 °C. Spread one layer of tomato sauce evenly over the bottom of a square baker (we used 32 by 19 cm). Layer three lasagna sheets on top, if necessary break some in two to fit the whole bakes. Spread half of the spinach mixture evenly over the noodles. Top 3 roasted peppers and cover with tomato sauce, then sprinkle with shredded cheese on top. Add a second layer the same way. Add a third layer with only the artichoke spinach mixture, tomato sauce and shredded mozzarella.
  • Cover the lasagna with aluminium foil and transfer in the pre-heated oven. Cook for 18 minutes. Take off the aluminium foil and rotate the baker by 180 degrees and continue cooking for about 12 more minutes.
    This healthy vegetarian lasagna includes lots of fresh spinach, roasted red peppe, jarred artichokes, ricotta and homemade tomato sauce..
  • Remove from oven and let the lasagna cool for 10 minutes before sprinkling with chopped basil and slicing. Serve with a simple green salad with a lemon and olive oil dressing!
    This healthy vegetarian lasagna includes lots of fresh spinach, roasted red pepper, jarred artichokes, ricotta and homemade tomato sauce..
Course: Main Course
Cuisine: Italian
Keyword: Pasta, vegetables, vegetarian