Roast Vegetable Spinach and Ricotta Lasagna
Indulge in the ultimate comfort food with this Roast Vegetable Spinach and Ricotta Lasagna, a wholesome twist on the classic Italian favorite. Packed with layers of roasted zucchini, eggplant, and sweet red bell pepper, combined with creamy ricotta and wilted baby spinach, this hearty dish is as flavorful as it is nutritious. The rich tomato sauce and gooey melted mozzarella tie everything together for a perfectly balanced bite, while Parmesan adds a nutty finish. Perfect for a family dinner or a special gathering, this satisfying lasagna features easy-to-follow steps and bold Mediterranean-inspired flavors. Plus, it’s ideal for meal prepping or leftovers, making it a go-to recipe for busy weeknights. Try this oven-baked masterpiece for a delicious and wholesome way to elevate your lasagna game!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 1 large Red bell pepper
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Baby spinach
- 16 ounces Ricotta cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Dried oregano
- 12 sheets Lasagna noodles
- 3 cups Tomato sauce
- 2 cups Shredded mozzarella cheese
- 2 cloves Garlic
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Slice the zucchini and eggplant into 1/4-inch thick rounds. Chop the red bell pepper into strips. Toss the vegetables with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them evenly on the prepared baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from the oven and set aside.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Mince the garlic and add it to the pan, cooking for 1 minute until fragrant. Add the baby spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine the ricotta cheese, 3/4 cup of Parmesan cheese, egg, sautéed spinach, remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and dried oregano. Stir until well mixed.
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Reduce the oven temperature to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread 1/2 cup of tomato sauce evenly across the bottom of the dish. Lay 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the roasted vegetables, and 3/4 cup of tomato sauce. Sprinkle with 1/2 cup of mozzarella cheese.
Repeat the layering process two more times: noodles, ricotta mixture, roasted vegetables, tomato sauce, and mozzarella cheese.
For the final layer, top with lasagna noodles, the remaining tomato sauce, the remaining mozzarella cheese, and the remaining 1/4 cup of Parmesan cheese.
Cover the dish with aluminum foil and bake in the oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 11384 mg | 495% | |
| Total Carbohydrate | 649.1 g | 236% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 95.4 g | ||
| Protein | 252.9 g | 506% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4886 mg | 376% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 4419 mg | 94% | |
*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.
