Vegetable Lasagne
Indulge in the comforting layers of this hearty Vegetable Lasagne, a delicious meatless alternative packed with vibrant flavors and wholesome ingredients. Perfectly roasted zucchini, red bell peppers, and eggplant blend seamlessly with fresh spinach and a creamy ricotta-Parmesan mixture, creating a medley of textures and tastes in every bite. Nestled between tender lasagne sheets and smothered in a rich tomato sauce, this dish is crowned with gooey melted mozzarella and a hint of fragrant basil for a truly satisfying finish. Ideal for family dinners or cozy gatherings, this vegetarian lasagne is easy to prepare, oven-baked to golden perfection, and guaranteed to delight vegetarians and omnivores alike.
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Recipe Information
Ingredients
- 9 Lasagne Sheets
- 2 medium Zucchini
- 2 medium Red Bell Pepper
- 1 medium Eggplant
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1.5 cups Ricotta Cheese
- 0.5 cup Parmesan Cheese, grated
- 2 cups Mozzarella Cheese, shredded
- 4 cups Fresh Spinach
- 3 cups Tomato Sauce
- 0.25 cup Fresh Basil, chopped
- 2 cloves Garlic, minced
Instructions
Preheat the oven to 400°F (200°C).
Slice the zucchini, red bell pepper, and eggplant into thin strips.
In a large baking sheet, toss the sliced vegetables with olive oil, salt, and black pepper. Spread them evenly on the sheet.
Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the pasta sheets according to the package instructions.
In a large mixing bowl, combine the ricotta cheese, half of the Parmesan cheese, and minced garlic. Mix well and set aside.
Once the vegetables are done roasting, lower the oven temperature to 375°F (190°C).
In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom.
Lay three lasagne sheets over the sauce, followed by a layer of roasted vegetables, a handful of spinach, and a layer of the ricotta mixture.
Drizzle more tomato sauce on top, sprinkle with some mozzarella cheese, and repeat the layering process twice more, finishing with a layer of sauce and remaining mozzarella cheese on top.
Sprinkle the remaining Parmesan cheese and chopped basil over the top layer.
Cover the dish with foil and bake in the oven at 375°F (190°C) for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.
Allow the lasagne to cool for about 10 minutes before serving.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 13.8 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1091 mg | 23% | |
*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.
