Luscious Vegetarian Lasagna
Indulge in layers of flavor with this Luscious Vegetarian Lasagna, a hearty, cheesy masterpiece perfect for vegetarians and pasta lovers alike. Featuring roasted zucchini, eggplant, and red bell pepper, this recipe brings a medley of caramelized vegetables to every bite. Combined with a creamy spinach-infused ricotta filling, tangy marinara sauce, and a trio of gooey mozzarella, Parmesan, and ricotta cheeses, this lasagna is packed with robust Italian flavors. Made with easily accessible ingredients and baked to golden perfection, this dish is as satisfying as it is comforting. Whether you're preparing a family dinner or looking for impressive vegetarian main courses for the holidays, this recipe promises to please every palate. Easy to prepare, freezer-friendly, and perfect for meal prep, this vegetarian lasagna is destined to become a household favorite.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles (uncooked)
- 2 medium-sized Zucchini
- 1 medium-sized Eggplant
- 1 large Red bell pepper
- 3 tablespoons Olive oil
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 large Egg
- 3 cups Spinach (fresh, chopped)
- 4 cups Marinara sauce
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Slice the zucchini, eggplant, and red bell pepper into thin, even slices.
Toss the sliced vegetables with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes until tender and lightly caramelized.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions, drain, and lay them flat on a clean towel to prevent sticking.
In a bowl, mix the ricotta cheese, egg, 1 cup of mozzarella cheese, 0.25 cups of Parmesan cheese, chopped spinach, garlic, 0.5 teaspoons of dried oregano, and 0.5 teaspoons of dried basil. Stir until well combined.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles on top of the sauce, overlapping slightly. Spread 1/3 of the ricotta mixture over the noodles, then arrange 1/3 of the roasted vegetables on top, followed by 1 cup of marinara sauce. Repeat the layers twice more, ending with a layer of marinara sauce.
Sprinkle the remaining 1 cup of mozzarella cheese and 0.25 cups of Parmesan cheese over the top layer.
Cover the dish with aluminum foil, ensuring the foil does not touch the cheese to prevent sticking. Bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.3 g | 271% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 11903 mg | 518% | |
| Total Carbohydrate | 654.7 g | 238% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 84.4 g | ||
| Protein | 260.0 g | 520% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5038 mg | 388% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4999 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
