Description
Warm and comforting, this vegetarian lasagna is layered with roasted vegetables, ricotta cheese, and bright tomato sauce, perfect for entertaining or a weeknight meal.
Ingredients
Scale
- 12 no-boil lasagna sheets or 300 g dried lasagna noodles
- 60 ml olive oil (4 tbsp)
- 300 g zucchini (2 medium, sliced 5 mm)
- 300 g eggplant or mushrooms (cut into 1–2 cm pieces)
- 1 medium onion (150 g, finely chopped)
- 3 garlic cloves (minced)
- 800 g canned crushed tomatoes (28 oz)
- 30 g tomato paste (2 tbsp)
- 10 g fresh basil (a handful)
- 500 g ricotta (2 cups)
- 1 large egg
- 300 g mozzarella (shredded)
- 60 g Parmesan (1/2 cup, grated)
- Salt to taste
- Black pepper and red pepper flakes (optional)
Instructions
- Preheat oven to 220°C (425°F). Toss zucchini and mushrooms with 30 ml olive oil, salt, and pepper, then spread on a baking sheet. Roast for 15–18 minutes, turning once.
- Reduce oven to 180°C (350°F). In a skillet over medium heat, warm 30 ml olive oil and cook onion for 5–6 minutes until translucent. Add garlic and cook 30 seconds; stir in tomato paste and cook 1 minute, then add crushed tomatoes and simmer for 10–12 minutes.
- Combine ricotta, egg, Parmesan, salt, and pepper in a bowl. Stir until smooth.
- If using dried noodles, boil for 6–8 minutes until pliable; drain and rinse. No precook needed for no-boil sheets.
- Spread 180 ml sauce evenly over the bottom of a baking dish. Arrange 3–4 lasagna sheets to cover the base.
- Spoon one-third of the ricotta mixture over the noodles. Add one-third of the roasted vegetables and 100 g mozzarella. Spoon sauce to moisten.
- Repeat layers two more times, finishing with noodles, remaining sauce, and mozzarella. Press gently.
- Cover with foil and bake at 180°C for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is golden. Let rest for 15–20 minutes before slicing.
Notes
For a dairy-free option, substitute ricotta with blended tofu. You can prepare this dish a day in advance and refrigerate before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 8g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 80mg