Delicious Vegetable Lasagna

A classic oven-baked vegetable lasagna with layers of roasted zucchini, eggplant, spinach, and creamy herbed ricotta.

Scale

250 g (9 oz) no-boil lasagna noodles or 12 regular lasagna sheets, cooked al dente
60 ml (1/4 cup) extra-virgin olive oil
400 g (14 oz) zucchini
300 g (10 oz) eggplant
250 g (9 oz) bell peppers
200 g (7 oz) mushrooms
200 g (7 oz) fresh spinach
1 large yellow onion (200 g / 7 oz)
4 cloves garlic
1.2 kg (42 oz) canned whole tomatoes
400 ml (1 2/3 cups) passata or strained tomatoes
900 g (2 lb) whole-milk ricotta
2 large eggs
60 g (1/2 cup) grated Parmesan
15 g (1 tbsp) chopped fresh basil
80 g (3/4 cup) finely grated Parmigiano-Reggiano
Salt and pepper to taste
Optional: Red pepper flakes, 15 ml (1 tbsp) balsamic vinegar

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Preheat the oven to 220°C (425°F). Toss zucchini, eggplant, bell peppers, and mushrooms with olive oil and salt, then roast for 18–22 minutes.
Heat olive oil in a skillet over medium heat. Sauté chopped onion for 5–6 minutes, then add minced garlic and cook until fragrant.
Add canned tomatoes, passata, balsamic vinegar, salt, and pepper; simmer for 20 minutes until slightly reduced.
In a bowl, combine ricotta, eggs, grated Parmesan, basil, salt, and black pepper. Stir until smooth.
Spread some sauce across the bottom of a baking dish, layer with noodles, ricotta mixture, roasted vegetables, and more sauce. Repeat layers and finish with mozzarella and Parmesan.
Cover with foil and bake at 180°C (350°F) for 35 minutes, then uncover and bake for an additional 10–12 minutes until golden.
Let the lasagna rest for 15 minutes before slicing.

For a vegan version, replace ricotta with blended firm tofu and use tofu for mozzarella. Gluten-free noodles may need extra baking time.