Roasted Vegetable Lasagna
A hearty lasagna layered with roasted zucchini, bell peppers, onions, and a rich tomato sauce, topped with melted mozzarella and Parmesan cheese.
This roasted vegetable lasagna is a flavorful twist on the classic. Slices of zucchini, bell peppers, and onions are roasted until tender, then layered with tomato sauce, lasagna noodles, and a mix of mozzarella and ricotta cheese. After baking until golden and bubbly, this dish becomes a comfort-food favorite ideal for family gatherings or a simple weeknight meal.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Ricotta Cheese - 250 g
- Red Bell Pepper - 1 pc
- Zucchini - 1 pc
- Tomato Sauce - 400 g
- Onion - 1 pc
- Mozzarella - 100 g
- Salt - 0.5 tsp
- Pepper - 0.25 tsp
- Bell Peppers - 1 pc
- Eggs - 1 pc
- Olive Oil - 15 ml
- Parmesan Cheese - 50 g
- Lasagna Noodles - 250 g
Direcciones
Paso 1
Preheat the oven to 200°C (400°F).
Paso 2
Slice 1 large zucchini, 1 red bell pepper, 1 yellow bell pepper, and 1 medium onion. Toss them in a bowl with 15 ml olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.
Paso 3
Spread the vegetables on a baking sheet and roast for 20 minutes until lightly browned.
Paso 4
Meanwhile, cook 250 g lasagna noodles according to package instructions.
Paso 5
In a bowl, stir together 250 g ricotta cheese, 1 beaten egg, and a pinch of salt.
Paso 6
Lightly grease a baking dish. Spread a thin layer of 400 g tomato sauce on the bottom.
Paso 7
Layer noodles, roasted vegetables, a portion of ricotta mixture, some shredded mozzarella, and more sauce. Repeat layers until ingredients are used up.
Paso 8
Top with 100 g shredded mozzarella and 50 g grated Parmesan cheese.
Paso 9
Bake for 25-30 minutes until the cheese is melted and the lasagna is bubbly.
Paso 10
Let the lasagna rest for 10 minutes before slicing and serving.
Notas del cocinero
For extra flavor, add a sprinkle of dried basil or oregano between layers.