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&# 226;ÂÂs an excellent choice for family dinners, potlucks, or meal prep, as it tastes even better the next day. The recipe is adaptable for vegetarians or can be made vegan by swapping the cheeses for dairy-free alternatives.
Roasted Vegetable Lasagne
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.Ingredients
Directions
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Preheat oven to 425ðF (220ðC).
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Coat a shallow metal roasting pan with cooking spray.
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Add mushrooms, squash, bell peppers, and onion to the roasting pan.
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In a small dish, combine balsamic vinegar, oil, minced garlic, and rosemary; brush evenly over the vegetables.
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Roast vegetables for 15 minutes, then toss to ensure even cooking.
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Continue roasting for 8 to 10 minutes, or until vegetables are browned and tender. Remove from oven and let cool slightly.
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Reduce oven temperature to 375ðF (190ðC).
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In a medium bowl, combine ricotta cheese, thawed spinach, egg white, and hot red pepper flakes.
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Spoon 1 cup of spaghetti sauce over the bottom of a 13x9-inch baking dish.
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Arrange 4 pieces of uncooked lasagne over the sauce (3 lengthwise, 1 widthwise as needed to cover).
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Spread 1 cup of spaghetti sauce over the pasta layer.
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Drop half of the ricotta mixture by spoonfuls over the sauce.
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Arrange half of the roasted vegetables between the spoonfuls of cheese mixture.
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Arrange another 4 pieces of lasagne over the cheese and vegetables, pressing lightly into the sauce.
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Top with 1 cup of spaghetti sauce.
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Repeat layering with the remaining ricotta mixture, remaining roasted vegetables, remaining 4 pieces of lasagne, and remaining spaghetti sauce.
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Cover the baking dish tightly with foil.
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Bake for 45 minutes.
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Uncover the dish, sprinkle with shredded mozzarella and grated Parmesan cheese.
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Bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
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Let the lasagne stand for 10 minutes before serving to allow layers to set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 328.5kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 32346.0mg1348%
- 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.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Variations: For a vegan version, use plant-based ricotta and mozzarella alternatives. You can also add other roasted vegetables like eggplant or carrots to customize the flavor profile.
Tips: Ensure the spinach is thoroughly squeezed dry after thawing to prevent the lasagne from becoming watery. Using uncooked lasagne sheets saves time, but be sure to cover with foil to keep them moist during the initial baking phase.
