Description
A rich and comforting vegetarian lasagna layered with roasted vegetables, a thick tomato sauce, and a blend of three cheeses.
Ingredients
Scale
- 250 g (9 oz) dried lasagna sheets or 12 no-boil sheets
- 60 ml (1/4 cup) olive oil
- 1 medium onion (150 g / 5 oz)
- 3 garlic cloves (9 g)
- 400 g (14 oz) zucchini, sliced
- 400 g (14 oz) eggplant, sliced
- 200 g (7 oz) mushrooms, sliced
- 200 g (7 oz) fresh spinach or frozen, squeezed dry
- 800 g (28 oz) tomato passata or crushed tomatoes
- 30 g (2 tbsp) tomato paste
- 2 tsp dried oregano
- 2 tsp dried basil
- 450 g (1 lb) whole-milk ricotta
- 1 large egg (50 g)
- 300 g (10 oz) shredded mozzarella
- 80 g (3 oz) grated Parmesan
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 220°C (425°F). Toss zucchini, eggplant, and mushrooms with olive oil and salt; roast for 18–20 minutes.
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and cook until fragrant. Stir in crushed tomatoes, tomato paste, oregano, and basil; simmer for 12–15 minutes.
- Combine ricotta, egg, Parmesan, salt, and pepper in a bowl; mix until smooth.
- Spread some sauce across the bottom of a baking dish. Layer with lasagna sheets, ricotta mixture, roasted vegetables, mozzarella, and more sauce, repeating layers until finished with sauce and cheese on top.
- Cover with foil and bake at 180°C (350°F) for 30 minutes. Remove foil and bake until golden, about 15–20 minutes. Let rest before slicing.
Notes
For best results, drain ricotta if it’s very wet and don’t over-sauce to prevent sogginess. Consider roasting vegetables in advance for maximum flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 95 mg