Vegetable & Ricotta Lasagne

Vegetable lasagne

Lasagne is my idea of comfort food and this vegetable lasagne is sure to hit the spot. Taking the time to prep the different layers is truly worth it – you won’t be disappointed! This recipe also makes enough for 6 and stores beautifully in the fridge for up to 3 days.

For those following a dairy-free or vegan diet, see the Notes section at the end of the recipe for some simple swaps.

Happy Cooking!

Vegetable & Ricotta Lasagne


For the tomato sauce

  • 1 tbsp extra virgin olive oil
  • 1 brown onion, finely diced
  • 2 carrots, finely diced
  • 2 garlic cloves, minced
  • 3 cups mushrooms, sliced
  • sea salt
  • black pepper
  • 1 x 400 g tin tomatoes (no added salt)

For the cheese sauce 

  • 2 eggs, whisked
  • 300 g ricotta
  • ¼ cup milk of choice 

To assemble the lasagne

  • lasagne pasta sheets
  • 2 zucchinis, peeled into thin strips
  • 4 large handfuls baby spinach
  • ½ bunch basil leaves, picked
  • 2 tbsp grated parmesan


Preheat the oven to 180°C or 350°F.

To make the tomato sauce

Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the diced onion, carrot and garlic and sauté for 2-3 minutes. Add the sliced mushrooms, season with sea salt and pepper and cook for 3-4 minutes or until browned. Pour in the tinned tomatoes and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. 

To make the cheese sauce

Meanwhile, prepare the cheese layer by combining the whisked eggs, ricotta and milk in a food processor. Blend until the eggs are incorporated. Season to taste with sea salt and black pepper. 

To make the lasagne

In a large baking dish, build your lasagne in layers as follows: 

Layer 1: Thin layer of tomato sauce 

Layer 2: Lasagne sheets 

Layer 3: Half of the cheese sauce

Layer 4: Zucchini, spinach and basil

Layer 5: Lasagne sheets 

Layer 6: Tomato sauce 

Layer 7: Zucchini, spinach and basil 

Layer 8: Lasagne sheets

Layer 9: Remaining cheese sauce 

Layer 10: Zucchini and grated parmesan cheese 

Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the pasta is cooked through. 


For a dairy-free and vegan alternative: Omit the parmesan and eggs, and replace the ricotta with 2 cups cauliflower mash or 2 x 400 g tins white beans, drained and rinsed. To create a cheese-like flavour, you can also add in some nutritional yeast flakes.


You can find plenty more delicious, quick and easy dinner ideas in the JSHealth App. You can download the app on iTunes for less than $3 a week.

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