Description
This vegetarian lasagna, filled with roasted vegetables and creamy ricotta, is warm, comforting, and perfect for a busy weeknight dinner.
Ingredients
Scale
- 12 sheets Lasagna noodles (no-boil or regular)
- 60 ml Extra-virgin olive oil (4 tbsp)
- 450 g Eggplant (1 lb)
- 300 g Zucchini (2 medium)
- 200 g Mushrooms (7 oz), optional
- 800 g Crushed tomatoes (28 oz can)
- 30 g Tomato paste (2 tbsp)
- 3 cloves Garlic, minced
- 1 medium Onion (150 g), finely chopped
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 600 g Ricotta cheese (2 1/2 cups)
- 1 large Egg
- 250 g Mozzarella, grated (9 oz)
- 60 g Parmesan cheese, grated (1/2 cup)
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 220°C (425°F). Toss eggplant and zucchini with olive oil and salt, then roast for 18–22 minutes.
- Lower oven to 180°C (350°F). In a sauté pan, heat olive oil, sauté onion and garlic until translucent. Add tomato paste and crushed tomatoes, simmer for 12–15 minutes.
- In a bowl, mix ricotta, egg, Parmesan, salt, and pepper until combined.
- If using regular noodles, boil for 6–8 minutes until pliable; drain.
- Spread sauce on the bottom of the baking pan. Layer with noodles, ricotta mixture, vegetables, and mozzarella. Repeat layers and finish with mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 12–15 minutes until the top is golden.
- Let the lasagna rest for 15 minutes before slicing and serving.
Notes
For a lighter option, substitute ricotta with cottage cheese, and adjust recipe as needed if you want an egg-free version.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 9g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 80mg