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.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- 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
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 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.
Step 3
Spread the vegetables on a baking sheet and roast for 20 minutes until lightly browned.
Step 4
Meanwhile, cook 250 g lasagna noodles according to package instructions.
Step 5
In a bowl, stir together 250 g ricotta cheese, 1 beaten egg, and a pinch of salt.
Step 6
Lightly grease a baking dish. Spread a thin layer of 400 g tomato sauce on the bottom.
Step 7
Layer noodles, roasted vegetables, a portion of ricotta mixture, some shredded mozzarella, and more sauce. Repeat layers until ingredients are used up.
Step 8
Top with 100 g shredded mozzarella and 50 g grated Parmesan cheese.
Step 9
Bake for 25-30 minutes until the cheese is melted and the lasagna is bubbly.
Step 10
Let the lasagna rest for 10 minutes before slicing and serving.
Cook's Notes
For extra flavor, add a sprinkle of dried basil or oregano between layers.