Delicious Vegetable Lasagna

A comforting vegetable lasagna featuring tender layers of roasted vegetables, creamy ricotta, and a well-seasoned tomato sauce.

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Preheat oven to 220°C (425°F). Toss eggplant, zucchini, mushrooms, and bell peppers with olive oil and salt. Roast for 20–25 minutes until caramelized.
In a sauté pan, heat olive oil and cook onion until translucent, about 6–7 minutes. Add garlic and cook until fragrant. Stir in crushed tomatoes, tomato paste, sugar, oregano, salt, and pepper. Simmer for 10–12 minutes until thickened.
In a bowl, combine ricotta, egg, Parmesan, basil, and salt. Stir until smooth.
Preheat oven to 180°C (350°F). Spread a thin layer of tomato sauce in a baking dish. Layer noodles, ricotta mixture, roasted vegetables, and mozzarella. Repeat layers, finishing with sauce and remaining mozzarella and Parmesan.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 12–15 minutes until golden and bubbly. Let rest 15–20 minutes before slicing.

Let the lasagna rest for a few minutes after baking to ensure clean slices. A combination of cheeses adds creaminess and flavor complexity.