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Vegetarian Lasagna That Melts in Your Mouth

  • Author: anna
  • Total Time: 120 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This vegetarian lasagna features tender noodles, a silky ricotta béchamel, and caramelized roasted vegetables for a delicious weeknight dinner.

Ingredients

  • Lasagna noodles (12 sheets)
  • Olive oil (60 ml / 4 tbsp)
  • Eggplant (400 g / 14 oz)
  • Zucchini (300 g / 10½ oz)
  • Bell peppers (2 medium, about 300 g / 10½ oz)
  • Onion (150 g / 5 oz, about 1 medium)
  • Garlic (3 cloves)
  • Canned tomatoes, crushed (800 g / 28 oz total)
  • Tomato paste (30 g / 2 tbsp)
  • Fresh basil (20 g / 3/4 cup packed)
  • Ricotta (500 g / 2 cups)
  • Whole milk (240 ml / 1 cup)
  • Unsalted butter (60 g / 4 tbsp)
  • All-purpose flour (40 g / 1/3 cup)
  • Grated mozzarella (300 g / 2½ cups)
  • Grated Parmesan (80 g / 3/4 cup)
  • Salt (to taste)
  • Black pepper (to taste)
  • Red pepper flakes (optional)

Instructions

  1. Preheat the oven to 220°C (425°F). Toss eggplant, zucchini, and bell peppers with olive oil and salt; spread on a sheet pan and roast for 20–25 minutes.
  2. Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, add minced garlic and tomato paste, and cook for 1 minute. Stir in canned tomatoes, salt, and simmer for 10–12 minutes.
  3. Melt unsalted butter in a saucepan, whisk in flour and cook for 1 minute. Gradually whisk in whole milk and cook until thickened. Remove from heat and fold in ricotta, grated Parmesan, salt, and pepper.
  4. Cook lasagna noodles according to package instructions if using regular noodles; drain.
  5. Spread some tomato sauce in the bottom of a baking dish. Layer noodles, ricotta-béchamel, roasted vegetables, tomato sauce, and mozzarella. Repeat layers.
  6. Cover with foil and bake at 180°C (350°F) for 30 minutes. Remove foil and bake for an additional 12–15 minutes until golden.
  7. Let rest for 15 minutes before slicing.

Notes

Letting the lasagna rest before slicing is crucial for clean cuts and to prevent it from being watery. You can also make it ahead and refrigerate before baking.

  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 9g
  • Sodium: 650mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 22g
  • Cholesterol: 65mg

Find it online: https://chroka.com/delicious-vegetarian-lasagna-2/