Description
A comforting vegetarian lasagna filled with sweet roasted eggplant, zucchini, and creamy ricotta, perfect for weeknight dinners.
Ingredients
Scale
- 1 large eggplant (about 600 g / 1.3 lb), cut into 1 cm (1/2-inch) slices
- 2 medium zucchinis (about 400 g / 14 oz), sliced 0.5 cm (1/4-inch)
- 800 g (28 oz) canned crushed tomatoes
- 1 small onion, finely chopped (120 g / 4 oz)
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 680 g (24 oz) whole-milk ricotta
- 150 g (1 1/2 cups) grated Pecorino Romano or Parmesan
- 1 large egg
- 300 g (3 cups) shredded mozzarella
- 12 lasagna noodles
- 2 tsp kosher salt
- 2 tbsp olive oil
Instructions
- Preheat oven to 220°C (425°F). Toss eggplant and zucchini with olive oil and a pinch of salt; spread on a baking sheet and roast 18–22 minutes, flipping once.
- Warm olive oil in a saucepan over medium heat and sauté onion for 4–5 minutes. Add garlic and cook 30 seconds. Stir in crushed tomatoes, oregano, and basil, and simmer 15–20 minutes until thickened.
- Combine ricotta, grated cheese, egg, and a pinch of black pepper in a bowl. Mix until just combined.
- Spread 200 ml of sauce in the bottom of a baking dish. Layer 3 lasagna noodles, one-third ricotta mixture, one-third vegetables, 100 g mozzarella, and spoon 150 ml sauce. Repeat twice, finishing with mozzarella and Parmesan.
- Cover loosely with foil and bake at 180°C (350°F) for 25 minutes. Remove foil and bake an additional 10–15 minutes. Let rest for 15–20 minutes before slicing.
Notes
This lasagna can be assembled ahead of time and refrigerated up to 24 hours.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 9g
- Sodium: 840mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 120mg