Description
A comforting and flavorful vegetarian lasagna with roasted vegetables, herbed ricotta, and a thin, seasoned tomato sauce.
Ingredients
- Lasagna noodles (250 g / 8–9 sheets)
- Olive oil (45 ml / 3 tbsp)
- Zucchini (250 g / 1 medium)
- Eggplant (250 g / 1 medium)
- Bell peppers (200 g / 2 medium)
- Onion (150 g / 1 medium)
- Garlic (9 g / 3 cloves)
- Canned tomatoes (800 g / 28 oz)
- Tomato paste (30 g / 2 tbsp)
- Dried oregano (1 tsp)
- Dried basil (1 tsp)
- Bay leaf (1)
- Ricotta (450 g / 2 cups)
- Egg (50 g / 1 large)
- Grated Parmesan (75 g / 3/4 cup)
- Shredded mozzarella (300 g / 3 cups)
- Fresh basil (15 g / 1/2 cup packed)
- Salt (to taste)
Instructions
- Preheat oven to 220°C (425°F). Chop vegetables and roast for 18–20 minutes.
- Heat olive oil in a skillet, sauté onion for 5 minutes, add garlic, then the canned tomatoes, tomato paste, oregano, and bay leaf; simmer for 10–12 minutes.
- Stir together ricotta, egg, Parmesan, fresh basil, and black pepper.
- Boil noodles in salted water for 6–8 minutes if using regular; otherwise, ensure your sauce is looser for no-boil noodles.
- Assemble the lasagna with layers of sauce, noodles, ricotta mixture, roasted vegetables, and cheese.
- Bake covered with foil for 30 minutes, uncover and bake additional 12–15 minutes until golden.
Notes
Let lasagna rest for 15–20 minutes before slicing for better structure.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg