Vegetable Lasagna
While this lasagna is a vegetarian option, it’s definitely not lacking in any flavor! Layers of mushrooms, spinach, carrots, ricotta, and noodles come together with melted cheese to form the perfect dinner recipe. You’re going to love this cozy and filling dinner idea!
INGREDIENTS
For the roasted vegetables:
– 8 oz cremini mushrooms, quartered
– 1 bell pepper, diced
– 2 carrots, sliced in 1/2-inch pieces
– 1 eggplant, cubed (about 2 cups)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the sauce:
– 1 tbsp olive oil
– 1 onion, finely diced
– 1/4 tsp kosher salt
– 4 cloves garlic, sliced
– 3 tsp dried Italian seasoning
– 1/4 tsp red pepper flakes
– 4 cups tomato purée
For the ricotta filling:
– 30 oz ricotta cheese
– 2 large eggs, beaten
– 1/2 cup chopped fresh basil
– 1/4 tsp kosher salt
– 1/2 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 9×13 baking dish. Add 3/4 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.
