Description
A cheesy and easy weeknight bake filled with warm tomato, melted cheese, and tender roasted vegetables, perfect for a comforting meal without heaviness.
Ingredients
Scale
- 12 sheets lasagna noodles (no-boil or standard)
- 60 ml (4 tbsp) olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 800 g (28 oz) canned crushed tomatoes
- 30 g (2 tbsp) tomato paste
- 300 g (10.5 oz) eggplant, diced
- 300 g (10.5 oz) zucchini, diced
- 200 g (7 oz) bell peppers, diced
- 200 g (7 oz) mushrooms, diced
- 450 g (2 cups) ricotta cheese
- 1 large egg
- 60 g (½ cup) grated Parmesan cheese
- 300 g (10.5 oz) shredded mozzarella cheese
- Fresh basil, chopped
- 1 tsp dried oregano
- Kosher salt and black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Preheat oven to 220°C (430°F). Toss eggplant, zucchini, bell peppers, and mushrooms with 30 ml (2 tbsp) olive oil and 1 tsp salt on a rimmed sheet. Roast until edges are golden, about 20-25 minutes.
- Heat 30 ml (2 tbsp) olive oil in a large sauté pan over medium heat. Cook onion until translucent, then add garlic and cook 30 seconds.
- Stir in tomato paste and cook 1 minute, then add crushed tomatoes and oregano. Simmer uncovered until slightly thickened, about 15-20 minutes. Season with salt and pepper.
- In a bowl, combine ricotta, egg, Parmesan, salt, pepper, and basil. Stir until just combined.
- Spread 240 ml (1 cup) sauce on the bottom of a baking dish. Lay 3 lasagna sheets across, dollop with half the ricotta mixture, add a third of the roasted vegetables and sprinkle with mozzarella. Repeat layers, finishing with sauce and remaining mozzarella.
- Cover with foil and bake at 180°C (350°F) for 25 minutes. Remove foil and bake until cheese is golden and bubbling, about 15-20 minutes more. Let rest for 15 minutes before slicing.
Notes
For a gluten-free version, use gluten-free lasagna sheets. This recipe can be made ahead and refrigerated 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: 480
- Sugar: 10g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg