Vegetable Lasagna
Lasagna isn't just a beef-filled dish. It can be made vegetarian while being just as delicious! This recipe packs roasted eggplant, pepper, carrot, and mushroom into the comforting entrée. A homemade sauce and ricotta, basil, and Parmesan cheese filling create additional layers to this dish, forming a hearty lasagna that will quickly become a household classic!
Servings 15 servings
Calories 330kcal
Ingredients
For the roasted vegetables
- 8 oz cremini mushrooms quartered
- 1 bell pepper diced
- 2 carrots sliced in ½-inch pieces
- 1 eggplant cubed (about 2 cups)
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the sauce
- 1 tbsp olive oil
- 1 onion finely diced
- ¼ tsp kosher salt
- 4 cloves garlic sliced
- 3 tsp dried Italian seasoning
- ¼ tsp red pepper flakes
- 4 cups tomato puree
For the ricotta filling
- 30 oz ricotta cheese
- 2 large eggs beaten
- ½ cup chopped fresh basil
- ¼ tsp kosher salt
- ½ cup grated Parmesan cheese
For the lasagna
- 12 oz (10 large) lasagna noodles
- 20 oz frozen spinach thawed and squeezed dry
- 16 oz (4 cups) shredded mozzarella cheese
Instructions
- Preheat the oven to 425℉.
- On a large parchment-lined sheet pan, combine the prepared mushrooms, bell pepper, carrots, and eggplant. Drizzle with olive oil and spread into an even layer. Sprinkle with kosher salt and black pepper. Roast in the preheated oven until the vegetables are tender and beginning to caramelize, 20-25 minutes. Remove from the oven and set the pan aside.
- Reduce the oven temperature to 350℉.
- While the vegetables are roasting, prepare the sauce. Heat the oil in a 4-quart saucepan. Add the prepared onion and kosher salt. Sauté until they are soft and translucent, 4-6 minutes. Add the garlic, Italian seasoning, and red pepper flakes, and stir until it is fragrant, 1 minute. Pour in the tomato purée. Bring to a boil and reduce to a simmer. Simmer for 20 minutes and remove from the heat.
- In a large bowl, combine the ricotta cheese, eggs, basil, kosher salt, and Parmesan cheese. Whisk until smooth and set aside.
- Grease a 9 x 13-inch baking dish. Add ¾ cup of sauce to the bottom and spread it into a thin layer. Place 4 noodles, overlapping slightly, over the sauce. Break one noodle to fit into the gap at the end. Top with half of the roasted vegetables and half of the drained frozen spinach. Dollop on half of the ricotta mixture and spread into an even layer, followed by half of the remaining sauce. Sprinkle with half of the shredded mozzarella cheese. Repeat these layers one more time, ending with the shredded cheese. The pan will be full.
- Set the prepared lasagna on a parchment-lined baking sheet. Bake in the preheated 350℉ oven until the cheese is browned and the noodles are tender, 55-65 minutes.
Video
Notes
Use two baking sheets for roasting the vegetables. This gives more space for the vegetables to roast consistently on the baking sheets.
Beat the eggs before adding them to the ricotta mixture. This allows them to combine with the other ingredients a bit easier, forming a more cohesive mixture.
Place small dollops of the ricotta mixture across the surface when layering. This makes it easier to spread into an even thickness around the dish.
Nutrition
Serving: 1serving | Calories: 330kcal
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