Roasted Vegetable Lasagne

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Servings: 12 pies Difficulty: Advanced
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Layers of caramelized roasted vegetables, creamy ricotta, and rich tomato sauce baked to golden perfection.
Roasted Vegetable Lasagne recipe image

This Roasted Vegetable Lasagne is a comforting, hearty dish that elevates simple ingredients into a restaurant-quality meal. By roasting the zucchini, squash, peppers, and onions beforehand, you concentrate their flavors and remove excess moisture, preventing a soggy lasagna. The layers are built with a creamy spinach-ricotta mixture, tangy spaghetti sauce, and a blend of melted mozzarella and parmesan. It’s an excellent choice for family dinners, potlucks, or meal prep, as it tastes even better the next day.

Roasted Vegetable Lasagne recipe image
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Roasted Vegetable Lasagne

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 pies Calories: 328.5
Dietary:
V Vegan

Description

This Roasted Vegetable Lasagne is a comforting, hearty dish that elevates simple ingredients into a restaurant-quality meal. By roasting the zucchini, squash, peppers, and onions beforehand, you concentrate their flavors and remove excess moisture, preventing a soggy lasagna. The layers are built with a creamy spinach-ricotta mixture, tangy spaghetti sauce, and a blend of melted mozzarella and parmesan. It's an excellent choice for family dinners, potlucks, or meal prep, as it tastes even better the next day.

Directions

  1. Preheat oven to 425°F (220°C).
  2. Coat a shallow metal roasting pan with cooking spray.
  3. Add mushrooms, squash, bell peppers, and onion to the roasting pan.
  4. In a small dish, combine balsamic vinegar, oil, minced garlic, and rosemary; brush evenly over the vegetables.
  5. Roast vegetables for 15 minutes, then toss to ensure even cooking.
  6. Continue roasting for 8 to 10 minutes, or until vegetables are browned and tender. Remove from oven and let cool slightly.
  7. Reduce oven temperature to 375°F (190°C).
  8. In a medium bowl, combine ricotta cheese, thawed spinach, egg white, and hot red pepper flakes.
  9. Spoon 1 cup of spaghetti sauce over the bottom of a 13x9-inch baking dish.
  10. Arrange 4 pieces of uncooked lasagne over the sauce (3 lengthwise, 1 widthwise as needed to cover).
  11. Spread 1 cup of spaghetti sauce over the pasta layer.
  12. Drop half of the ricotta mixture by spoonfuls over the sauce.
  13. Arrange half of the roasted vegetables between the spoonfuls of cheese mixture.
  14. Arrange another 4 pieces of lasagne over the cheese and vegetables, pressing lightly into the sauce.
  15. Top with 1 cup of spaghetti sauce.
  16. Repeat layering with the remaining ricotta mixture, remaining roasted vegetables, remaining 4 pieces of lasagne, and remaining spaghetti sauce.
  17. Cover the baking dish tightly with foil.
  18. Bake for 45 minutes.
  19. Uncover the dish, sprinkle with shredded mozzarella and grated Parmesan cheese.
  20. Bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
  21. Let the lasagne stand for 10 minutes before serving to allow layers to set.

Nutrition Facts

Servings 12 pies

Amount Per Serving
Calories 328.5kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 323.46mg14%
Total Carbohydrate 45.0g15%
Dietary Fiber 2.2g9%
Sugars 18.0g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagne, vegetable, roasted, pasta, ricotta, spinach, baked, layered, comfort food, dinner, family meal, tomato sauce, zucchini, bell pepper, mushrooms, mozzarella, parmesan, oven, vegetarian, meal prep
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