Description
A comforting vegetarian lasagna filled with roasted vegetables and a creamy ricotta mixture, perfect for weeknight dinners.
Ingredients
Scale
- 300 g lasagna noodles
- 400 g eggplant, sliced
- 300 g zucchini, sliced
- 200 g bell peppers, charred and peeled
- 800 g marinara sauce (canned crushed tomatoes)
- 450 g whole-milk ricotta
- 1 large egg
- 60 g grated Parmesan cheese
- 300 g shredded mozzarella
- 45 ml olive oil
- 1 medium onion, chopped
- 3 cloves garlic
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 1 tsp dried oregano
Instructions
- Preheat oven to 220°C (425°F). Toss eggplant, zucchini, and bell peppers with olive oil and salt; roast for 20–25 minutes.
- Heat olive oil in a pan over medium heat and sauté onion until translucent. Add garlic, then crushed tomatoes, tomato paste, sugar, salt, and oregano. Simmer for 12–15 minutes.
- Stir ricotta, egg, Parmesan, salt, and pepper in a bowl until smooth. Chill briefly if too loose.
- Bring salted water to boil and blanch lasagna noodles for 6–7 minutes if using dried noodles; drain.
- Spread some sauce in a pan, layer noodles, ricotta mixture, roasted vegetables, and mozzarella. Repeat layers, finishing with sauce and mozzarella on top.
- Cover with foil and bake for 35 minutes, then uncover and bake an additional 10–12 minutes until golden. Let rest for 15 minutes before slicing.
Notes
Roasting the vegetables concentrates their flavors and prevents a watery lasagna. Make ahead and refrigerate for up to 24 hours.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 9g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 95mg