Description
A hearty and delicious Roasted Vegetable Bolognese Lasagna packed with flavors and nutrients.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 1 cup mushrooms, sliced
- 1 medium carrot, diced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the diced zucchini, bell pepper, mushrooms, and carrot with olive oil, salt, and pepper. Spread them out in an even layer and roast for about 20-25 minutes.
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside, tossing with a little olive oil.
- In a large skillet over medium heat, add a splash of olive oil and sauté the diced onion until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, and a pinch of salt and pepper. Let simmer for about 10 minutes.
- Fold the roasted veggies into the tomato sauce mixture.
- In a separate bowl, mix together the ricotta cheese, egg, and a pinch of salt and pepper.
- In a 9×13-inch baking dish, spread a thin layer of the vegetable Bolognese sauce on the bottom. Place three lasagna noodles on top, then spread half of the ricotta mixture over the noodles. Add a layer of the vegetable Bolognese sauce, followed by a sprinkle of mozzarella cheese. Repeat this layering process.
- Finish with a final layer of noodles, the remaining Bolognese sauce, and top with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes.
- Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired.
Notes
- Serve with a side salad or crusty bread for a complete meal.
- Feel free to add other vegetables of your choice.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Roasted Vegetable Bolognese Lasagna, Vegetarian Lasagna, Healthy Lasagna