Vegetable Lasagna

Preheat the oven

Heat your oven to 200°C (180°C fan / gas mark 6). Lightly grease a deep 20×30 cm baking dish and set aside.

Sauté the vegetables

Heat the olive oil in a large frying pan over medium-high heat. Add the courgette and red bell pepper and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden at the edges. Add the spinach in handfuls, stirring until fully wilted, about 2 minutes. Season generously with salt and pepper, then remove from the heat.

Season the ricotta

In a small bowl, stir the ricotta with a pinch of salt, a few grinds of black pepper, and half the dried oregano. This simple step adds flavour to every layer.

Build the first layer

Spread a thin, even layer of marinara sauce across the base of the baking dish — this stops the pasta from sticking. Lay 4 lasagna sheets on top, overlapping slightly if needed. Spoon over half the vegetable mixture, dot with half the seasoned ricotta, scatter over a quarter of the mozzarella, and drizzle with a little marinara.

Add the second layer

Repeat with another 4 lasagna sheets, the remaining vegetables, the remaining ricotta, and another quarter of the mozzarella with a little more marinara.

Finish and top

Lay the final 4 lasagna sheets on top. Pour over the remaining marinara sauce, spreading it to the edges so the pasta is fully covered. Scatter the rest of the mozzarella evenly over the top and sprinkle with the remaining oregano.

Bake covered

Cover the dish tightly with foil and bake for 30 minutes, until the pasta is tender and the sauce is bubbling around the edges.

Uncover and brown

Remove the foil and bake for a further 15 minutes, until the top is golden and bubbling with a few lightly charred spots on the cheese.

Rest and serve

Leave the lasagna to rest uncovered for at least 10 minutes before slicing — this allows the layers to firm up so you get clean, satisfying portions. Serve with a simple green salad and crusty bread.