Vegetable Lasagna Neomonde
Indulge in the hearty and wholesome flavors of Vegetable Lasagna Neomonde, a delectable twist on the classic comfort food that’s bursting with fresh, vibrant ingredients. Perfectly roasted zucchini, yellow squash, eggplant, and red bell peppers add a caramelized sweetness and smoky depth to each bite, while layers of creamy ricotta blended with fresh spinach provide rich, velvety texture. Tender lasagna noodles embrace the medley of vegetables and cheese, all brought together with a tangy marinara sauce and a golden, bubbly topping of mozzarella and Parmesan. This crowd-pleasing vegetarian dish is not only nourishing but also easy to prepare, making it ideal for weeknight dinners or special gatherings. Garnished with fresh basil for a fragrant finishing touch, this 9x13-inch lasagna serves eight and promises to be a centerpiece everyone will love.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 16 ounces Ricotta cheese
- 1 large Egg
- 4 cups Fresh spinach
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 12 sheets Lasagna noodles
- 4 cups Marinara sauce
- 10 leaves Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Slice the zucchini, yellow squash, and eggplant into thin rounds, and cut the red bell pepper into thin strips.
Toss the sliced vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and garlic powder. Spread them on a baking sheet in a single layer.
Roast the vegetables in the oven for 20 minutes, flipping halfway through, until they are tender and slightly caramelized. Set them aside to cool.
In a medium bowl, mix the ricotta cheese, egg, 1/2 teaspoon of salt, and chopped fresh spinach until thoroughly combined.
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface or parchment paper to prevent sticking.
Lower the oven temperature to 375°F (190°C).
Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping them. Add a layer of roasted vegetables, followed by 1/3 of the ricotta mixture, 1/3 of the mozzarella cheese, and 1/3 of the marinara sauce.
Repeat layers two more times, ending with a layer of sauce and a final sprinkle of mozzarella and Parmesan cheese on top.
Cover the baking dish with foil, making sure it is tented slightly to avoid contact with the cheese.
Bake the lasagna in the oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is golden and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing.
Garnish with fresh basil leaves and serve warm. Enjoy!
Nutrition Facts
Calories |
5272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 13662 mg | 594% | |
| Total Carbohydrate | 661.2 g | 240% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 109.8 g | ||
| Protein | 247.5 g | 495% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4898 mg | 377% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 5144 mg | 109% | |
*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.
