Vegetable Lasagne

Dive into the ultimate comfort dish with this hearty and flavorful Vegetable Lasagne, a delightful twist on the classic Italian favorite. Layered with roasted zucchini, red bell peppers, and eggplant, this vegetarian masterpiece bursts with smoky, caramelized flavors. Creamy ricotta cheese, fresh spinach, and a medley of melty mozzarella and Parmesan cheeses create the perfect balance of richness, while a vibrant tomato sauce and fragrant garlic add a zesty kick. Topped with fresh basil for a fragrant finish, this veggie-packed lasagne is not only wholesome but also irresistibly cheesy and satisfying. Perfect for a family dinner or a cozy gathering, it’s a delicious way to savor roasted vegetables in a warm, baked casserole. Ready in just over an hour, this recipe serves six and is sure to impress vegetarians and meat lovers alike!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the zucchini, red bell pepper, and eggplant into thin strips.

Step 3

In a large baking sheet, toss the sliced vegetables with olive oil, salt, and black pepper. Spread them evenly on the sheet.

Step 4

Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized.

Step 5

While the vegetables are roasting, prepare the pasta sheets according to the package instructions.

Step 6

In a large mixing bowl, combine the ricotta cheese, half of the Parmesan cheese, and minced garlic. Mix well and set aside.

Step 7

Once the vegetables are done roasting, lower the oven temperature to 375°F (190°C).

Step 8

In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom.

Step 9

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.

Step 10

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.

Step 11

Sprinkle the remaining Parmesan cheese and chopped basil over the top layer.

Step 12

Cover the dish with foil and bake in the oven at 375°F (190°C) for 25 minutes.

Step 13

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.

Step 14

Allow the lasagne to cool for about 10 minutes before serving.

Nutrition Facts

Serving size	3142.5 grams (3142.5g)

Amount per serving	% Daily Value*
Calories	3833

Total Fat 150.50g	193%
Saturated Fat 69.50g	348%
Polyunsaturated Fat 3.30g
Cholesterol 442mg	147%
Sodium 10208mg	444%
Total Carbohydrate 450.20g	164%
Dietary Fiber 47.10g	168%
Total Sugars 81.90g
Protein 181.40g	363%

Vitamin D 0IU	0%
Calcium 4147mg	319%
Iron 21mg	116%
Potassium 3858mg	82%

*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.

Source of Calories

Fat: 34.9%

Protein: 18.7%

Carbs: 46.4%