Description
A delicious vegetable lasagna layered with roasted veggies, ricotta, and a flavorful tomato sauce, perfect for dinner parties or meal prep.
Ingredients
Scale
- 9–12 lasagna noodles (no-boil or regular)
- 2 medium zucchini, sliced
- 1 medium eggplant, sliced
- 3 bell peppers, sliced
- 30 ml (2 tbsp) olive oil
- 5 g (1 tsp) salt
- 800 g (28 oz) canned crushed tomatoes
- 150 g (5 oz) onion, finely chopped
- 3 garlic cloves, minced
- 5 g (1 tsp) sugar
- 5 g (1 tsp) dried oregano
- 450 g (16 oz) whole-milk ricotta
- 1 large egg
- 60 g (1/2 cup) grated Parmesan
- 10 g (2 tbsp) fresh basil, chopped
- 2 g (1/2 tsp) black pepper
- 120–150 g (1–1¼ cups) shredded mozzarella
Instructions
- Preheat oven to 220°C (425°F). Slice vegetables and roast with olive oil and salt.
- Heat olive oil in a skillet, sauté onion and garlic until translucent.
- Add canned crushed tomatoes, sugar, oregano, salt and pepper; simmer until thickened.
- Combine ricotta, egg, Parmesan, basil, and black pepper in a bowl.
- Assemble the lasagna in a baking dish with layers of sauce, noodles, ricotta, vegetables, and mozzarella.
- Bake covered for 30 minutes, then uncover and bake until cheese is golden.
- Rest for 10–15 minutes before slicing. Enjoy!
Notes
For a vegan option, substitute the ricotta and egg with blended firm tofu, lemon juice, and nutritional yeast.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg