Description
Bright, bubbling tomato and ricotta meet tender roasted vegetables in this homey baked dish, perfect for a comforting meal.
Ingredients
Scale
- 30 ml (2 tbsp) olive oil
- 900 g (2 lb) eggplant, zucchini, and bell peppers
- 150 g (1 medium) onion
- 3 cloves garlic
- 800 g (28 oz) canned crushed tomatoes
- 30 g (2 tbsp) tomato paste
- 2 tsp dried oregano
- 2 tsp dried basil
- 500 g (17.6 oz) ricotta
- 1 large egg
- 75 g (¾ cup) grated Parmesan or Pecorino
- 300 g (10.5 oz) mozzarella
- 9–12 no-boil lasagna sheets
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 220°C (425°F). Toss vegetables with olive oil and salt, then roast for 20–25 minutes.
- Warm olive oil in a skillet, sauté onions until translucent, add garlic and cook briefly, then stir in tomato paste and crushed tomatoes, seasoning, and simmer for 12–15 minutes.
- In a bowl, combine ricotta, egg, Parmesan, salt, and black pepper until even.
- Spread ragù in the baking dish, layer no-boil lasagna sheets, and dollop ricotta mixture.
- Spoon half the mozzarella and half the roasted vegetables; repeat layers.
- Finish with a final layer of lasagna sheets, remaining ragù, mozzarella, and some Parmesan on the top.
- Bake covered for 30 minutes, then uncover and bake until golden, about 15–20 minutes.
- Rest for 15–20 minutes before slicing and serving.
Notes
For a gluten-free version, use gluten-free no-boil sheets. This dish can be made ahead of time and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 10g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 95mg