Description
A cozy and creamy roasted vegetable lasagna layered with spinach and ricotta cheese, perfect for a comforting yet lighter veggie-packed dinner.
Ingredients
Scale
- 1 medium zucchini (about 7 oz / 200g), sliced into thin rounds
- 1 red bell pepper (about 6 oz / 170g), cut into strips
- 1 small eggplant (about 8 oz / 225g), diced
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 10 oz (280g) fresh spinach, sautéed until just wilted and squeezed dry
- 15 oz (425g) ricotta cheese, whole milk
- 1 ½ cups (150g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 9 lasagna noodles (no-boil or boiled and drained)
- 2 cups (480ml) béchamel sauce (homemade or store-bought)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried Italian herbs (optional)
- Fresh basil leaves for garnish (optional)
- 3 tablespoons unsalted butter (for béchamel)
- 3 tablespoons all-purpose flour (for béchamel)
- 2 cups whole milk (for béchamel)
Instructions
- Preheat oven to 425°F (220°C). Toss zucchini, red bell pepper, eggplant, red onion, and minced garlic with 2 tablespoons olive oil, ½ teaspoon salt, and a pinch of black pepper. Spread on a large baking sheet in a single layer and roast for 30-35 minutes, stirring halfway, until tender and caramelized.
- While veggies roast, heat a skillet over medium heat with a splash of olive oil. Sauté fresh spinach until just wilted (about 2 minutes). Drain and squeeze out excess moisture, then chop roughly and set aside.
- Make béchamel sauce: Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1 minute without browning. Slowly whisk in 2 cups whole milk, cooking until thickened (5-7 minutes). Season with salt, pepper, and 1 teaspoon dried Italian herbs if desired. Remove from heat.
- In a bowl, combine ricotta cheese, sautéed spinach, half of the grated Parmesan, and a pinch of salt and pepper. Blend if ricotta is lumpy for a smooth texture.
- Assemble lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce. Spread one-third of roasted veggies evenly over noodles, then dollop half of the ricotta-spinach mixture over veggies. Spoon more béchamel over ricotta, then sprinkle with one-third of mozzarella. Repeat layers two more times, finishing with béchamel and remaining mozzarella and Parmesan on top.
- Cover dish tightly with aluminum foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake an additional 10-15 minutes until top is golden and bubbly.
- Let lasagna rest for at least 15 minutes before slicing to allow layers to set.
Notes
- This recipe is vegetarian.
- You can add more vegetables as per your preference.
- Garnish with fresh basil for added flavor.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Creamy Roasted Vegetable Lasagna, Vegetarian Lasagna, Spinach Ricotta Lasagna