Description
Bright, bubbling, and warmly spiced, this veggie lasagna is layered with tender zucchini, roasted bell pepper, and spinach, topped with a golden cheese crust.
Ingredients
Scale
- 12 oven-ready lasagna sheets, no-boil
- 300 g (2 medium) zucchini, sliced 6 mm (1/4 inch)
- 300 g (2 medium) eggplant, cubed 2 cm (3/4 inch)
- 300 g (3 bell peppers), mixed colors, sliced into strips
- 200 g (6 cups) fresh spinach
- 800 g (28 oz) canned crushed tomatoes
- 1 small onion, finely chopped (about 100 g / 1 cup)
- 2 garlic cloves, minced
- 15 ml (1 tbsp) balsamic vinegar
- 450 g (2 cups) whole-milk ricotta
- 200 g (2 cups) shredded mozzarella, divided
- 60 g (1/2 cup) grated Parmesan or Pecorino Romano
- 60 ml (4 tbsp) extra-virgin olive oil
- 10 g (2 tsp) kosher salt
- 5 g (1 tsp) black pepper
- 5 g (1 tbsp) dried oregano or 15 g (1/4 cup) fresh basil, chopped
Instructions
- Preheat the oven to 220°C (425°F). Toss zucchini, eggplant, and bell peppers with olive oil and kosher salt, spread on a rimmed sheet, and roast for 18–22 minutes, turning once.
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add minced garlic and cook briefly. Add crushed tomatoes, balsamic vinegar, and salt, and simmer for 10–12 minutes.
- In a bowl, combine ricotta, mozzarella, Parmesan, oregano or basil, and black pepper. Stir until smooth.
- Spread a thin layer of sauce across the bottom of the baking dish. Layer with lasagna sheets, ricotta mix, roasted vegetables, and more sauce, repeating twice.
- Cover with foil and bake at 190°C (375°F) for 30 minutes. Remove foil and bake for an additional 10–15 minutes until golden. Let rest before slicing.
Notes
Use low-moisture mozzarella to prevent a watery lasagna.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg