The Best Vegetarian Lasagna with Roasted Vegetables (Print version)
Caramelized roasted vegetables, creamy ricotta, and melted mozzarella layered into the ultimate comfort-food vegetarian lasagna.
# Ingredients:
For the roasted vegetables
01 -
2 medium zucchini, cut into 1-inch chunks
02 -
1 medium eggplant, cut into 1-inch chunks
03 -
2 red bell peppers, seeded and cut into thick strips
04 -
1 large yellow onion, cut into wedges
05 -
3 tablespoons olive oil
06 -
3 cloves garlic, minced
07 -
Salt and black pepper
For the ricotta filling
08 -
15 oz (425 g) whole milk ricotta cheese
09 -
1 large egg
10 -
1/2 cup (50 g) grated parmesan cheese
11 -
1/4 teaspoon ground nutmeg
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
14 -
5 oz (140 g) fresh spinach, wilted and squeezed dry
For assembly
15 -
12 no-boil lasagna sheets (about 10-12 oz / 300 g)
16 -
4 cups (950 ml) marinara sauce
17 -
2 cups (200 g) shredded mozzarella cheese
18 -
1/2 cup (50 g) grated parmesan cheese
# Instructions:
01 -
Preheat the oven to 425°F. Toss zucchini, eggplant, peppers, and onion with olive oil, garlic, salt and pepper. Spread on two large baking sheets in a single layer. Roast for 25-30 minutes, turning once, until browned and tender. Remove and reduce oven to 375°F.
02 -
In a bowl, stir together ricotta, egg, parmesan, nutmeg, salt and pepper until well combined. Fold in the wilted spinach that has been squeezed very dry.
03 -
Spread 1 cup of marinara on the bottom of a 9x13 inch baking dish. Add a layer of lasagna sheets. Top with half the roasted vegetables, half the ricotta mixture, 1/2 cup of mozzarella, and 1 cup of sauce. Repeat the layers once more. Finish with a final layer of noodles, the remaining sauce, and the remaining mozzarella and parmesan.
04 -
Cover the dish tightly with foil and bake at 375°F for 30 minutes. Remove the foil and bake 15-20 minutes more until the cheese is golden and the edges are bubbling. Let the lasagna rest for at least 15 minutes before slicing and serving.
# Good to know:
01 -
Let the lasagna rest at least 15 minutes before slicing so the layers hold together.
02 -
The lasagna can be assembled up to 24 hours ahead and refrigerated before baking.