Description
Roasted Vegetable Lasagna is a modern twist on the classic Italian dish, perfect for those seeking a hearty yet wholesome meal. Combining the richness of traditional lasagna with the natural sweetness of roasted vegetables, this recipe offers a nutritious and delicious alternative to meat-based lasagnas.
Ingredients
Units
Scale
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 yellow squash, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Ricotta Mixture:
- 2 cups ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Other Ingredients:
- 9 lasagna noodles (traditional or no-boil)
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
Instructions
- Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Toss zucchini, eggplant, bell pepper, mushrooms, and squash with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine ricotta cheese, egg, Parmesan, and Italian seasoning. Mix until smooth and set aside.
- Assemble the Lasagna:
- Spread 1/2 cup of marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3 lasagna noodles on top, followed by 1/3 of the roasted vegetables, 1/3 of the ricotta mixture, and 1/3 of the marinara sauce. Repeat layers twice more.
- Top the final layer with shredded mozzarella cheese.
- Bake the Lasagna:
- Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbling.
- Rest and Serve:
- Allow the lasagna to rest for 10-15 minutes before slicing. Serve warm with your favorite sides.