Description
A delicious veggie lasagna with roasted vegetables, creamy ricotta, and a rich tomato sauce, perfect for family meals.
Ingredients
Scale
- 250 g Lasagna noodles (about 9–12 sheets, no-boil or boiled)
- 60 ml Olive oil (4 tbsp)
- 1.2 kg Mixed vegetables (eggplant, zucchini, bell pepper, mushrooms)
- 150 g Yellow onion (1 medium)
- 12 g Garlic (3 cloves)
- 800 g Canned crushed tomatoes (28 oz)
- 60 g Tomato paste (2 tbsp)
- Fresh basil (to taste)
- Dried oregano (to taste)
- 650 g Ricotta cheese (2 ¾ cups)
- 1 large Egg
- 80 g Parmesan or Pecorino Romano (¾ cup, grated)
- 400 g Mozzarella (3 cups, shredded)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 220°C (425°F). Toss 1.2 kg mixed vegetables with 30 ml olive oil and kosher salt. Roast for 18–22 minutes.
- Lower oven to 180°C (350°F). In a skillet, heat 30 ml olive oil, cook onion, add garlic, and then stir in tomato paste and crushed tomatoes. Simmer for 10 minutes.
- Combine ricotta, egg, Parmesan, salt, and basil in a bowl until smooth.
- Spread a layer of sauce in a 9 x 13-inch baking dish, add noodles, ricotta mixture, roasted vegetables, and mozzarella. Repeat layers.
- Cover with foil and bake at 180°C for 35 minutes. Uncover and bake for an additional 12–15 minutes.
- Let rest for 15 minutes before slicing. Serve warm.
Notes
Roasting vegetables enhances flavor. Assemble the lasagna up to 24 hours in advance for convenience.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg