Ultimate Vegetarian Lasagna
This Ultimate Vegetarian Lasagna combines roasted vegetables, creamy ricotta, and rich tomato sauce for a dish that’s hearty, flavorful, and perfect for sharing.
Equipment
- Large baking sheet (for roasting vegetables)
- Large pot (for sauce)
- Mixing bowls (for ricotta mixture)
- 9×13-inch baking dish
- Foil (for covering while baking)
Ingredients
For the Roasted Vegetables:
- 2 medium zucchinis sliced into thin rounds
- 1 medium eggplant sliced into thin rounds
- 2 red bell peppers sliced
- 2 tbsp olive oil
- Salt and pepper to taste
For the Sauce:
- 2 tbsp olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 cans 28 oz each crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
For the Cheese Layers:
- 2 cups ricotta cheese
- 3 cups spinach chopped
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
For Assembly:
- 12 sheets lasagna noodles cooked according to package instructions
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C). Toss zucchini, eggplant, and red bell peppers with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
- "Roasting vegetables unlocks their natural sweetness—don’t skip this step."
Step 2: Make the Sauce
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.
Step 3: Prepare the Ricotta Mixture
- In a mixing bowl, combine ricotta cheese, chopped spinach, egg, half the grated Parmesan, and a pinch of salt and pepper. Mix until well combined.
Step 4: Cook the Noodles
- Cook lasagna noodles according to package instructions. Drain and lay flat on a clean towel to prevent sticking.
Step 5: Assemble the Lasagna
- Spread a thin layer of tomato sauce on the bottom of the baking dish.
- Add a layer of lasagna noodles, overlapping slightly.
- Spread half the ricotta mixture evenly over the noodles.
- Layer with half the roasted vegetables.
- Sprinkle with shredded mozzarella and a bit of Parmesan.
- Repeat the layers, finishing with a generous layer of mozzarella and Parmesan on top.
Step 6: Bake the Lasagna
- Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Step 7: Rest and Serve
- Let the lasagna rest for 10–15 minutes before slicing. This step allows the layers to set, making serving easier and cleaner.
Notes
You can prepare the lasagna a day in advance and bake it when ready to serve.
Swap ricotta with vegan cashew cream for a plant-based version.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Swap ricotta with vegan cashew cream for a plant-based version.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.