Description
A comforting vegetarian lasagna featuring roasted zucchini, spinach, and a creamy ricotta-herb filling, baked to perfection.
Ingredients
Scale
- 9–12 lasagna sheets (no-boil or dried)
- 60 ml (1/4 cup) olive oil
- 400 g (about 2 medium) zucchini, diced
- 300 g (1 medium) eggplant, diced
- 300 g (10 oz) fresh spinach, wilted
- 900 g (about 3 cups) whole-milk ricotta
- 1 large egg
- 100 g (1 cup) grated Parmesan or Pecorino Romano
- 300 g (10½ oz) shredded mozzarella
- 900 ml (3 3/4 cups) tomato sauce
- 240 ml (1 cup) whole milk
- 15 g (1 tbsp) all-purpose flour
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 g (2 tbsp) fresh basil, chopped
- 10 g (2 tsp) fresh oregano
- zest of 1 lemon
- Salt and black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Preheat the oven to 220°C (425°F). Toss zucchini and eggplant with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 5–6 minutes until translucent. Add tomato sauce and simmer for 8–10 minutes.
- Combine ricotta, egg, Parmesan, basil, lemon zest, salt, and pepper in a bowl. Wilt spinach in a skillet for 2–3 minutes, squeeze dry, and fold into ricotta.
- Whisk milk with flour until smooth, then fold into ricotta mixture.
- Spoon a layer of tomato sauce in a baking dish. Layer lasagna sheets, ricotta mixture, roasted vegetables, and mozzarella. Repeat layers, finishing with sauce and mozzarella.
- Cover and bake for 30 minutes. Remove foil and bake another 15–20 minutes until cheese is golden. Broil for 1–2 minutes for a blistered top.
- Let the lasagna rest for 15 minutes before slicing and serving.
Notes
Best served with fresh basil and a drizzle of olive oil. Can be made ahead and refrigerated overnight.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 85mg