Roasted Vegetable and Ricotta Lasagna
"A delightful and comforting lasagna featuring layers of tender roasted seasonal vegetables, creamy ricotta, rich marinara sauce, and perfectly cooked lasagna noodles, all baked to golden perfection. This lighter take on classic lasagna is perfect for two."
Ingredients
All Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Prepare vegetables: Dice zucchini, bell pepper, and red onion into small, uniform pieces. Mince garlic.
- 3
Roast vegetables: In a large bowl, toss diced zucchini, bell pepper, and red onion with 1 tablespoon olive oil, half of the salt, and half of the black pepper. Spread evenly on a baking sheet and roast for 15-20 minutes, or until tender-crisp.
- 4
Prepare ricotta mixture: In a medium bowl, combine ricotta cheese, fresh spinach (chopped if leaves are very large), minced garlic, Italian seasoning, remaining salt, and pepper. Mix well.
- 5
Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- 6
Assemble lasagna: Spread a thin layer of marinara sauce (about 1/4 cup) on the bottom of a 7x11 inch baking dish or similar size for 2 servings.
- 7
Layer 1: Place 2 lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles. Top with half of the roasted vegetables. Sprinkle with 1/2 cup shredded mozzarella.
- 8
Layer 2: Add another 2 lasagna noodles. Spread with 1 cup marinara sauce. Sprinkle with 1/2 cup shredded mozzarella.
- 9
Layer 3: Place the final 2 lasagna noodles. Spread with the remaining half of the ricotta mixture. Top with the remaining roasted vegetables. Pour the remaining marinara sauce over the top and sprinkle with the remaining 1/2 cup mozzarella and all of the grated Parmesan.
- 10
Bake: Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is bubbly and lightly browned.
- 11
Rest: Let the lasagna rest for 5-10 minutes before serving to allow it to set.