Delicious Vegetarian Lasagna

This Vegetarian Lasagna features roasted vegetables and a creamy spinach-ricotta filling, perfect for weeknights or small celebrations.

Scale

600 g (1.3 lb) mixed vegetables (2 medium zucchini, 1 large eggplant, 2 red bell peppers)
30 ml (2 tbsp) olive oil
1 tsp kosher salt
250 g (8.8 oz) mushrooms
15 ml (1 tbsp) olive oil
1 large onion (150 g / 5.3 oz)
4 minced garlic cloves
10 g (2 tsp) olive oil
300 g (10.6 oz) fresh spinach
500 g (about 2 cups) ricotta
1 large egg
100 g (1 cup) grated Parmesan
2 tbsp chopped fresh basil
240 ml (1 cup) marinara sauce
400 g (14 oz) shredded mozzarella
4 lasagna sheets (about 125 g / 4.4 oz)
½ tsp red pepper flakes
Black pepper to taste

Cook Mode Prevent your screen from going dark

Preheat the oven to 190°C (375°F). Toss the mixed vegetables with olive oil and salt; roast for 25–30 minutes.
Meanwhile, roast the mushrooms until brown; sauté onion and garlic until translucent, then combine with mushrooms and roasted veggies.
Wilt the spinach in a skillet, then squeeze out excess water.
In a bowl, mix ricotta, egg, Parmesan, basil, and drained spinach; season.
In a baking dish, layer marinara, lasagna sheets, ricotta mixture, roasted vegetables, and mozzarella. Repeat layers, finishing with sauce and grated Parmesan.
Cover with foil and bake for 30 minutes, then uncover and bake for another 10–15 minutes until golden.
Let rest for 15–20 minutes before slicing and serving.

For best results, do not skip the resting step after baking to help layers set.