Pair Up Any Meal with This Delicious Roast Vegetable Lasagna

Roast vegetable lasagna is a hearty and delicious vegetarian dish that’s perfect for any meal. Here’s a recipe with ingredients and step-by-step instructions:

Ingredients:

For the Roasted Vegetables:

• 2 medium zucchini, sliced
• 1 large eggplant, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 cups baby spinach
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar (optional)
• Salt and pepper to taste

For the Ricotta Mixture:

• 2 cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil (or 1 teaspoon dried basil)
• Salt and pepper to taste

For Assembly:

• 12 lasagna noodles (no-boil or regular, cooked according to package instructions)
• 3 cups shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Instructions:

Prepare the Roasted Vegetables:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Roast the Vegetables:
   • Place the sliced zucchini, eggplant, bell peppers, and red onion on a large baking sheet.
   • Drizzle with olive oil, and season with salt and pepper. Toss to coat.
   • Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelised.
   • Once done, remove from the oven and set aside.

Prepare the Tomato Sauce:

3. Cook the Sauce:
   • In a large saucepan, heat the olive oil over medium heat.
   • Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another minute.
   • Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, and sugar (if using). Season with salt and pepper.
   • Simmer the sauce for 15-20 minutes, stirring occasionally. Adjust seasoning to taste.

Prepare the Ricotta Mixture:

4. Mix the Ingredients:
   • In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, chopped fresh basil, salt, and pepper. Mix until well combined.

Assemble the Lasagna:

5. Layer the Ingredients:
   • Reduce the oven temperature to 375°F (190°C).
   • Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
   • Place a layer of lasagna noodles over the sauce.
   • Spread one-third of the ricotta mixture over the noodles.
   • Add one-third of the roasted vegetables and a handful of fresh spinach.
   • Pour another layer of tomato sauce over the vegetables and sprinkle with shredded mozzarella cheese.
   • Repeat the layers two more times, finishing with a layer of noodles topped with tomato sauce and a generous layer of mozzarella cheese.
6. Bake the Lasagna:
   • Cover the baking dish with aluminium foil and bake in the preheated oven for 30 minutes.
   • Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
7. Rest and Serve:
   • Let the lasagna rest for 10-15 minutes before slicing.
   • Garnish with fresh basil leaves, if desired.

Enjoy your delicious roast vegetable lasagna! This dish is perfect for a comforting dinner and makes great leftovers.