Delicious Vegetarian Lasagna

A weeknight hero with warm cheese, sweet roasted tomatoes, and layers of tender pasta, delivering a meatless lasagna with real depth.

Scale

12 sheets lasagna noodles (250 g / 8.8 oz dry) or one 500 g (17.6 oz) package of no-boil noodles
45 ml (3 tbsp) olive oil
300 g (2 medium) zucchini, sliced
400 g (1 medium) eggplant, cubed
200 g (7 oz) mushrooms, sliced
150 g (1 medium) yellow onion, diced
3 cloves garlic, minced
800 g (28 oz) crushed tomatoes
30 g (2 tbsp) tomato paste
120 ml (1/2 cup) red wine (or vegetable stock)
15 g (1/2 cup) fresh basil, chopped
1 tsp dried oregano
Salt and black pepper, to taste
500 g (2 cups) ricotta cheese
1 large egg (50 g), beaten
340 g (12 oz) shredded mozzarella
60 g (1/2 cup) grated Parmesan
200 g (7 oz) fresh spinach (optional), wilted and squeezed dry

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Preheat the oven to 200°C (400°F). Toss zucchini, eggplant, and mushrooms with olive oil and salt, then roast for 20–22 minutes until tender.
Heat olive oil in a skillet over medium heat, sauté onion for 5 minutes, then add garlic and tomato paste. Cook for 1 minute, then stir in crushed tomatoes and wine/stock. Simmer for 10–12 minutes.
Combine ricotta, beaten egg, Parmesan, salt, and basil in a bowl until smooth.
Reduce the oven temperature to 190°C (375°F). In a greased 9 x 13-inch baking dish, layer sauce, noodles, ricotta mixture, roasted vegetables, mozzarella, and repeat layers. Top with remaining mozzarella and Parmesan.
Cover with foil and bake for 25 minutes, then remove foil and bake for 15–20 minutes until golden.
Let the lasagna rest for 30 minutes before slicing into 8 pieces.

Roasting vegetables first prevents a soggy lasagna. The recipe can be made ahead and stored in the refrigerator.