Description
A cozy, oven-baked Vegetable Lasagna with crisp roasted zucchini and sweet caramelized onions, layered with creamy ricotta and melty mozzarella.
Ingredients
Scale
- 250 g (9 oz) Lasagna noodles (12 sheets)
- 60 ml (1/4 cup) Olive oil
- 600 g (1.3 lb; about 3 medium) Zucchini
- 400 g (14 oz; 1 medium) Eggplant
- 200 g (7 oz; packed) Spinach
- 450 g (1 lb) Ricotta cheese
- 300 g (10.5 oz) Mozzarella, shredded
- 80 g (3 oz) Parmesan, grated
- 1 large Egg
- 800 g (28 oz; 2x14 oz cans) Canned crushed tomatoes
- 3 cloves Garlic
- 1 medium Onion
- Fresh basil (handful)
- 1 tsp Dried oregano
- Salt and black pepper (to taste)
Instructions
- Preheat the oven to 220°C (425°F). Toss zucchini and eggplant with olive oil, salt, and pepper. Roast for 18–22 minutes until caramelized and tender.
- Heat olive oil in a large skillet. Sauté onion and garlic until translucent. Add crushed tomatoes and herbs, simmer for 15–20 minutes until thickened.
- Combine ricotta, egg, Parmesan, salt, and pepper in a bowl. Stir until smooth.
- Spoon a layer of sauce in the baking dish. Layer noodles, ricotta mixture, mozzarella, and roasted vegetables. Repeat layers, finishing with sauce and mozzarella.
- Lower oven to 180°C (350°F) and Bake for 35–40 minutes until bubbling and golden. Let rest for 15 minutes before slicing.
Notes
Roasting the vegetables prevents a watery lasagna. To keep leftovers fresh, store in an airtight container for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 9g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg