Description
Hearty “roasted vegetable lasagne” brings Mediterranean warmth to classic Italian comfort food. Layers of caramelized vegetables, creamy bechamel, and melted cheese create a satisfying meal you’ll savor with pure culinary joy.
Ingredients
Scale
Vegetables:
- 1 small zucchini
- 1 small red pepper
- 1/2 cup button mushrooms
Cheeses and Dairy:
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 1 egg
Seasonings and Extras:
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 3 lasagna noodles
- 1/2 cup marinara sauce
Instructions
- Heat oven to 400°F, preparing a baking sheet with parchment paper for roasting vegetables.
- Distribute zucchini, peppers, and mushrooms evenly across the baking sheet, ensuring a single layer without overcrowding. Drizzle generously with olive oil and season with salt and pepper.
- Roast vegetables for 12-15 minutes until edges become slightly caramelized and vegetables soften, then remove from oven and set aside.
- In a mixing bowl, combine ricotta cheese, beaten egg, and grated Parmesan, whisking until smooth and well-incorporated.
- Grease another baking sheet and lay down first lasagna noodle as the foundation for the stack.
- Spread a thin layer of tomato sauce over the noodle, covering surface completely.
- Arrange roasted vegetables evenly across the sauce, ensuring balanced distribution.
- Dollop portions of ricotta mixture over vegetables, then sprinkle mozzarella cheese.
- Place second noodle atop the layer and repeat sauce, vegetable, ricotta, and mozzarella process.
- Complete final layer with remaining noodle, pour remaining tomato sauce, and top with final mozzarella cheese.
- Bake in preheated oven for 10-12 minutes until cheese melts and turns golden brown.
- Remove from oven, allow to rest for 5 minutes to set, then slice stack diagonally and serve immediately.
Notes
- Roast vegetables at high heat to enhance their natural sweetness and caramelize edges for deeper flavor profiles.
- Drain excess moisture from roasted vegetables using paper towels to prevent soggy lasagne layers and maintain structural integrity.
- Experiment with alternative cheese options like goat cheese or dairy-free alternatives for lactose-intolerant or vegan dietary needs.
- Allow lasagne to rest after baking, which helps layers set and makes cutting and serving easier without falling apart.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 110 mg