Description
A comforting roasted vegetable lasagne layered with caramelised zucchini, bell pepper, cherry tomatoes, red onion, and broccoli, creamy spinach-ricotta filling, rich marinara sauce, melted mozzarella, and Parmesan. Fresh basil adds a bright finishing touch.
Ingredients
For the Roasted Vegetables:
2 cups zucchini, chopped (250 g)
1 red bell pepper, chopped (150 g)
1 cup cherry tomatoes, halved (150 g)
1 small red onion, sliced (100 g)
1 cup broccoli florets (100 g)
2 tbsp olive oil (30 ml)
1 tsp Italian seasoning (3 g)
½ tsp garlic powder (2 g)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For the Creamy Ricotta Filling:
15 oz ricotta cheese (425 g)
2 cups fresh spinach, finely chopped (60 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 cloves garlic, minced (6 g)
½ tsp Italian seasoning (1.5 g)
¼ tsp salt (1 g)
¼ tsp black pepper (0.5 g)
For the Lasagne:
9 lasagne sheets (225 g)
3 cups marinara sauce (720 ml)
2 cups shredded mozzarella cheese (200 g)
½ cup grated Parmesan cheese (50 g)
2 tbsp fresh basil, chopped (8 g)
Instructions
1. Preheat the oven to 425°F (220°C). Spread the chopped zucchini, red bell pepper, cherry tomatoes, red onion, and broccoli evenly over a large baking sheet.
2. Drizzle the vegetables with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss until evenly coated.
3. Roast the vegetables for 20–25 minutes, stirring once halfway through, until tender and lightly caramelised.
4. While the vegetables roast, prepare the ricotta filling. Combine the ricotta, finely chopped spinach, Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper in a large bowl. Mix until creamy and evenly combined.
5. Reduce the oven temperature to 375°F (190°C). If using regular lasagne sheets, cook them according to the package directions. Drain well and lay the sheets flat to prevent them from sticking together.
6. Spread a thin layer of marinara sauce over the bottom of a 9×13-inch (23×33 cm) baking dish.
7. Arrange a layer of lasagne sheets over the sauce. Add some of the ricotta-spinach mixture, roasted vegetables, marinara sauce, and shredded mozzarella.
8. Continue layering the lasagne sheets, ricotta-spinach mixture, roasted vegetables, marinara sauce, and mozzarella until the ingredients are used.
9. Finish with a final layer of lasagne sheets, marinara sauce, shredded mozzarella, and grated Parmesan.
10. Cover the baking dish tightly with foil and bake at 375°F (190°C) for 25 minutes.
11. Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, bubbling, and lightly golden around the edges.
12. Remove the lasagne from the oven and let it rest for 10–15 minutes before slicing. Garnish with freshly chopped basil and serve warm.
Notes
Spread the vegetables in an even layer when roasting so they caramelise rather than steam. If using regular lasagne sheets, drain them well and keep them flat to prevent sticking. Distribute the ricotta mixture, roasted vegetables, sauce, and mozzarella evenly so every serving has a good balance of ingredients. Do not skip the 10–15 minute resting time, as it helps the layers settle and makes the lasagne easier to slice. Keep an eye on the lasagne during the final uncovered bake and remove it once the cheese is bubbling and lightly golden. You can substitute mushrooms, aubergine, yellow squash, or extra bell peppers for some of the roasted vegetables. Frozen spinach can be used instead of fresh spinach. Thaw it completely and squeeze out excess moisture before adding it to the ricotta mixture. No-boil lasagne sheets can be used according to the package instructions. Make sure there is enough marinara sauce throughout the layers. The lasagne can be assembled ahead of time and kept covered until ready to bake. If chilled, allow extra baking time so the centre is completely hot. Serve with a simple green salad or steamed vegetables and extra fresh basil. Allow leftovers to cool before covering and refrigerating. Store in an airtight container and reheat thoroughly before serving.
- Prep Time: 25 minutes
- Cook Time: 60–65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian