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Roast Vegetable Lasagne with Spinach, Ricotta, Vodka Tomato Sauce and Bocconcini

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Ingredients Method

Ingredients
  

Roast vegetables
  • 500 g pumpkin peeled and cut into small cubes
  • 2 carrots peeled and cut into small cubes or thin slices
  • 2 zucchinis sliced
  • 1 eggplant cut into small cubes
  • 1 red capsicum deseeded and chopped
  • 250 g mushrooms sliced
  • 1 red onion cut into wedges
  • 4 garlic cloves left in their skins
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 pinch of salt
  • Freshly cracked black pepper
Vodka tomato sauce
  • 700 g tomato passata
  • 2 tablespoons tomato paste
  • 2 tablespoons vodka
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 5–6 fresh basil leaves torn
  • 1 pinch of salt
  • Freshly cracked black pepper
Spinach and ricotta layer
  • 400 g ricotta
  • 200 g baby spinach
  • 1 egg
  • ¼ cup finely grated parmesan
  • 1 pinch of salt
  • Freshly cracked black pepper
Creamy parmesan sauce
  • 60 g butter
  • 60 g plain flour
  • 750 mL milk
  • 150 mL thickened cream
  • ¾ cup finely grated parmesan
  • 1 pinch of ground nutmeg
  • 1 pinch of salt
  • Freshly cracked black pepper
To assemble
  • 9–12 lasagne sheets
  • 2 cups mixed grated cheeses such as mozzarella, tasty cheese and parmesan
  • 200 g bocconcini drained and torn into pieces
  • Extra fresh basil leaves to serve

Method
 

  1. Preheat the oven to 220°C, or 200°C fan forced.
  2. Place the pumpkin and carrots on a baking tray, drizzle with a little olive oil and roast for 10 minutes.
  3. Add the zucchini, eggplant, capsicum, mushrooms, red onion and whole garlic cloves. Drizzle with the remaining olive oil and season with oregano, salt and pepper.
  4. Roast for another 25–30 minutes, turning halfway, until the vegetables are tender and lightly caramelised. Use two trays if necessary to avoid overcrowding.
  5. Squeeze the roasted garlic from its skins and mash.
  6. Add the roasted garlic and tomato paste to a saucepan over medium heat. Stir briefly, then add the vodka and allow it to bubble for 1–2 minutes.
  7. Add the passata, oregano, sugar, salt and pepper. Simmer for 10–15 minutes, until slightly thickened, then stir through the torn basil leaves.
  8. Wilt the spinach in a frying pan over medium heat. Allow it to cool slightly, squeeze out any excess moisture and roughly chop.
  9. Combine the spinach with the ricotta, egg, parmesan, salt and pepper.
  10. For the creamy sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk for 1–2 minutes.
  11. Gradually whisk in the milk until smooth. Continue stirring until thickened, then add the cream, parmesan, nutmeg, salt and pepper.
  12. Reduce the oven temperature to 190°C, or 170°C fan forced.
  13. Spread a thin layer of vodka tomato sauce over the base of a large baking dish and add a layer of lasagne sheets.
  14. Add roasted vegetables, more tomato sauce, spinach and ricotta, creamy parmesan sauce and a scattering of mixed cheeses.
  15. Repeat the layers, finishing with lasagne sheets, the remaining creamy sauce and a generous layer of mixed cheeses.
  16. Cover loosely with foil and bake for 30 minutes.
  17. Remove the foil and scatter the torn bocconcini over the top. Bake for a further 15–20 minutes, until the cheeses are melted, golden and bubbling.
  18. Rest for 10–15 minutes before serving. Finish with a few fresh basil leaves.