Hearty Vegetable Lasagna

This is the vegetable lasagna that converts skeptics. Roasting the zucchini, eggplant, and peppers first concentrates their flavor and prevents a watery filling, while a creamy ricotta layer and plenty of mozzarella make every bite feel indulgent.

Ingredients

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss the eggplant, zucchini, peppers, and onion with olive oil, salt, and pepper. Spread on two baking sheets and roast for 25 minutes, stirring once.

2. 2

   Reduce oven to 375°F (190°C). If using regular noodles, cook in salted water until just al dente, then drain and lay flat on a sheet pan.

3. 3

   In a bowl, mix the ricotta, eggs, Parmesan, basil, parsley, and ½ teaspoon salt until smooth.

4. 4

   Stir the roasted vegetables into 4 cups of the marinara sauce.

5. 5

   Spread 1 cup of plain marinara on the bottom of a 9x13 inch baking dish. Top with 4 noodles, half the ricotta mixture, a third of the vegetable sauce, and a third of the mozzarella.

6. 6

   Repeat: 4 noodles, remaining ricotta, another third of the sauce, another third of mozzarella.

7. 7

   Top with final noodles, remaining vegetable sauce, the rest of the mozzarella, and a generous shower of Parmesan.

8. 8

   Cover with foil (tented so it doesn't touch the cheese) and bake for 30 minutes.

9. 9

   Remove foil and bake another 15-20 minutes until bubbly and deeply golden on top.

10. 10

    Rest for at least 15 minutes before slicing. Garnish with extra basil.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information