A feast for both the eyes and the palate, this Rustic Roasted Vegetable Lasagna showcases colorful, tender vegetables tucked between layers of creamy ricotta and robust marinara sauce. Perfect for a family dinner or gathering, this dish brings together the hearty flavors and comforting textures that make every bite a delightful experience. A wholesome, warm, and cozy dinner ready in less than 90 minutes, it’s designed to bring cheer to your table.
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- 2 medium zucchinis, sliced
- 2 medium bell peppers, sliced
- 1 medium eggplant, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 cups marinara sauce
- 9 lasagna lasagna noodles, cooked
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Drizzle sliced zucchinis, bell peppers, and eggplant with olive oil and sprinkle with salt and black pepper. Roast on a baking sheet for 20 minutes until tender.
- In a bowl, mix ricotta cheese, grated Parmesan cheese, large egg, dried basil, and dried oregano until well combined.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- Place 3 lasagna noodles on top of the sauce. Spread one-third of the ricotta mixture over the noodles, then layer with one-third of the roasted vegetables. Sprinkle with some shredded mozzarella cheese.
- Repeat the layers twice more, ending with a final layer of marinara sauce and remaining mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition
Serving: 100g | Calories: 400kcal | Carbohydrates: 45g | Protéines: 20g | Fat: 18g | Sucre: 10g