Description
Layers of roasted vegetables, creamy ricotta, and melted mozzarella in a classic vegetable lasagna. Hearty, comforting, and packed with flavor.
Ingredients
Scale
- 1 large (450g), cubed Eggplant
- 2 medium, sliced Zucchini
- 2, diced Red bell peppers
- 300g (10 oz) Fresh spinach
- 2 cups (450g) Ricotta cheese
- 3 cups (340g) Mozzarella, shredded
- 1 cup (100g) Parmesan, grated
- 12 sheets Lasagna noodles
- 4 cups (900ml) Marinara sauce
- 3 tbsp Olive oil
- 4, minced Garlic cloves
- 1 large Egg
- 2 tsp Italian seasoning
Instructions
- Roast the Vegetables (15 Minutes) — Preheat oven to 425°F (220°C). Toss eggplant, zucchini, and bell peppers with olive oil, salt, and pepper on two sheet pans — don’t overcrowd or they’ll steam instead of roast. Single layer, spaced apart. Roast 15 minutes until edges are golden and caramelized. Meanwhile, wilt the spinach in a hot skillet for 2 minutes, then squeeze out all excess water using a clean kitchen towel. This step is critical — wet spinach will make your lasagna watery.
- Make the Ricotta Filling (5 Minutes) — In a large bowl, combine ricotta, egg, half the Parmesan (½ cup), Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until smooth. The egg helps the ricotta set during baking so it slices cleanly. For extra richness, fold in ¼ cup of the shredded mozzarella — it creates little pockets of melted cheese throughout the ricotta layer.
- Build the Layers (10 Minutes) — Reduce oven to 375°F (190°C). Spread ¾ cup sauce in the bottom of a 9×13 dish. Then layer in this order: noodles → ricotta mixture → roasted vegetables → spinach → sauce → mozzarella. Repeat 3 times. Finish with noodles → sauce → remaining mozzarella and Parmesan on top. The top layer of cheese should be generous — this is what creates the golden, bubbly crust everyone fights over.
- Bake Covered, Then Uncovered (45 Minutes) — Cover tightly with aluminum foil (spray the underside with cooking spray so the cheese doesn’t stick). Bake 25 minutes covered — this steams the noodles and melts everything together. Remove foil and bake 15–20 minutes more until the top is golden brown and bubbling. If you want extra browning, broil for 2 minutes at the end (watch carefully — it goes from golden to burnt in seconds).
- Rest Before Slicing (15 Minutes) — This is the step most people skip and then wonder why their lasagna falls apart. Let it rest 15 minutes after removing from the oven. The cheese firms up, the sauce thickens, and the layers set. Cut with a sharp knife, not a spatula. The first piece always looks messy — the rest will be Instagram-worthy. For the perfect dinner spread, serve alongside our perfect garlic bread.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 22g