Vegetarian Ricotta Lasagna with Roasted Mediterranean Vegetables
A hearty Vegetarian Ricotta Lasagna layered with tender roasted Mediterranean vegetables, creamy ricotta, zesty marinara, and bubbling mozzarella, perfect for any night of the week.
Ingredients
Vegetables
- 2 cups mixed Mediterranean vegetables (zucchini, bell peppers, eggplant) Can substitute with other vegetables like spinach or mushrooms.
Cheeses
- 2 cups ricotta cheese Can substitute with cottage cheese.
- 2 cups shredded mozzarella cheese Provolone can be used as an alternative.
- 1/2 cup grated Parmesan cheese
Sauces and seasonings
- 2 cups marinara sauce A good quality store-bought or homemade is recommended.
- 1 large egg Acts as a binder in the cheese mixture.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to preference.
- to taste Olive oil For roasting vegetables.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Toss mixed vegetables with olive oil, salt, and pepper; roast for about 20-25 minutes.
- In a bowl, combine ricotta, egg, Italian seasoning, and a pinch of salt and pepper.
Assembly
- In a baking dish, layer roasted vegetables, marinara sauce, ricotta mix, and mozzarella cheese.
- Cover with foil and bake for 25-30 minutes, then uncover and bake for an additional 10-15 minutes until the top is golden.
- Let cool slightly before serving.
Notes
Can be made ahead of time and stored in the fridge. Freezes well; take care to wrap tightly. Enhance flavors with side dishes like salads or garlic bread.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 32gProtein: 18gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 6g
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