Description
A flavorful vegetable lasagna with roasted veggies, creamy ricotta, and a light béchamel, perfect for busy families and weeknight menus.
Ingredients
Scale
- 12 no-boil lasagna sheets or 12 regular lasagna noodles
- 1 medium eggplant (about 400 g / 14 oz)
- 2 medium zucchini (300 g / 10.5 oz)
- 2 bell peppers
- 200 g (7 oz) baby spinach
- 700 ml (3 cups) high-quality marinara or passata
- 500 g (17.5 oz / about 2 cups) whole-milk ricotta
- 1 large egg
- 30 g (1/3 cup) grated Parmesan
- 15 g (3 tbsp) chopped fresh basil
- 300 g (10.5 oz / 3 cups) shredded part-skim mozzarella
- 50 g (1/2 cup) grated Parmesan for topping
- 30 g (2 tbsp) unsalted butter (for béchamel)
- 30 g (2 tbsp) all-purpose flour (for béchamel)
- 360 ml (1.5 cups) whole milk (for béchamel)
- Pinch of nutmeg (for béchamel)
- Olive oil, salt, pepper, and dried oregano to season
Instructions
- Preheat oven to 200°C (400°F).
- Cut eggplant into 1 cm (1/2 inch) rounds and zucchini into 1 cm (1/2 inch) slices. Toss with olive oil, salt, and pepper; roast for 20-25 minutes.
- In a skillet, wilt the spinach in olive oil for 1-2 minutes, then squeeze out excess moisture.
- For the béchamel, melt butter, whisk in flour, then gradually add milk, cooking until thickened. Season with nutmeg and a pinch of salt.
- Mix ricotta, egg, Parmesan, basil, and salt until smooth.
- To assemble, spread tomato sauce in a baking dish, layer noodles, ricotta, roasted vegetables, more sauce, and mozzarella. Repeat, finishing with sauce and cheese on top.
- Cover and bake at 180°C (350°F) for 35 minutes, then uncover and bake another 15-20 minutes until golden. Let rest for 15 minutes before slicing.
Notes
For make-ahead, assemble and refrigerate for up to 24 hours before baking. Increase bake time by 10-15 minutes if baking cold.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 9g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 95mg