Description
This vegetable lasagna features layers of roasted eggplant, zucchini, bell peppers, mushrooms, and creamy ricotta, perfect for weeknights or entertaining.
Ingredients
Scale
- 12 sheets Lasagna noodles
- 60 ml (4 tbsp) Olive oil
- 1 medium Eggplant (~450 g / 1 lb)
- 2 medium Zucchini (~400 g / 14 oz)
- 2 Bell peppers (mixed colors)
- 200 g (7 oz) Mushrooms
- 1 large Onion (200 g)
- 3 cloves Garlic (minced)
- 800 g (28 oz) Canned tomatoes (crushed)
- 30 g (2 tbsp) Tomato paste
- 15 g (1/2 cup) Fresh basil (chopped)
- 15 g (1/2 cup) Fresh parsley (chopped)
- 450 g (1 3/4 cups) Ricotta
- 1 large Egg
- 300 g (10 oz) Mozzarella (shredded)
- 60 g (1/2 cup) Parmesan (grated)
- Salt (to taste)
- Black pepper (to taste)
- Red pepper flakes (to taste)
Instructions
- Preheat the oven to 220°C (425°F). Toss eggplant, zucchini, bell peppers, and mushrooms with olive oil, salt, and pepper. Roast for 20–25 minutes until browned and tender.
- Heat olive oil in a large pan and sauté onion until translucent. Add garlic and cook briefly before stirring in crushed tomatoes, tomato paste, salt, and red pepper flakes. Simmer for 10 minutes.
- Mix ricotta, egg, Parmesan, chopped basil, salt, and pepper in a bowl until just combined.
- Spread sauce in a 9 x 13-inch baking dish, lay noodles, and layer with ricotta, roasted vegetables, and mozzarella. Repeat the layers and finish with noodles, sauce, mozzarella, and Parmesan.
- Cover with foil and Bake at 190°C (375°F) for 30 minutes, then uncover and bake for another 10–15 minutes.
- Rest for 15 minutes before slicing and serving hot with fresh basil.
Notes
Resting ensures the layers hold together for cleaner slices. You can make the lasagna ahead of time and bake it later.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 9g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 95mg