Roast Vegetable Lasagne with Spinach and Ricotta
Elevate your dinner game with this hearty and wholesome Roast Vegetable Lasagne with Spinach and Ricotta—a vegetarian masterpiece that’s bursting with flavor and loaded with nutritional goodness. Layers of tender roasted zucchini, eggplant, and red bell peppers, paired with a creamy ricotta and spinach blend, create a perfect balance of textures and tastes. This dish is beautifully complemented by savory marinara sauce, no-boil lasagne sheets, and a crowning layer of melted mozzarella. Packed with herbs like basil and oregano, it’s a comforting yet elegant option for family meals or entertaining guests. Ready in just 90 minutes, this baked delight serves up to six and makes for impressive leftovers, too. Whether you're catering to vegetarians or simply craving a meatless twist on a classic, this lasagne is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 2 medium (sliced into 1/4 inch rounds) Zucchini
- 1 large (cut into 1-inch cubes) Eggplant
- 2 (cut into 1-inch squares) Red Bell Pepper
- 3 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 375 grams Ricotta Cheese
- 250 grams (thawed and squeezed dry) Frozen Spinach
- 50 grams (grated) Parmesan Cheese
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 12 (no-boil lasagne sheets preferred) Lasagne Sheets
- 700 grams Marinara Sauce
- 250 grams (shredded) Mozzarella Cheese
Instructions
Preheat your oven to 200°C (400°F).
Place the zucchini, eggplant, and red bell pepper on a large baking sheet. Drizzle with olive oil, and season with salt and black pepper. Toss to coat.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are tender and lightly browned. Remove from the oven and set aside.
While the vegetables are roasting, mix the ricotta cheese, thawed spinach, grated Parmesan, dried basil, and dried oregano in a bowl. Set aside.
Reduce the oven temperature to 180°C (350°F).
Spread 1/4 of the marinara sauce on the bottom of a 9x13-inch (or similar) baking dish.
Place a layer of lasagne sheets over the sauce, breaking them to fit if necessary.
Spread 1/3 of the ricotta and spinach mixture over the lasagne sheets, followed by 1/3 of the roasted vegetables, and then another 1/4 of the marinara sauce.
Repeat the layering process (lasagne sheets, ricotta mixture, roasted vegetables, marinara sauce) two more times.
Finish with a final layer of lasagne sheets, the remaining marinara sauce, and the shredded mozzarella cheese evenly sprinkled on top.
Cover the baking dish with aluminum foil, ensuring it does not touch the cheese.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbling.
Remove the lasagne from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 13.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 516 mg | 40% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1025 mg | 22% | |
*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.
