Description
A delicious vegetable lasagna filled with zucchini, bell peppers, and ricotta cheese.
Ingredients
Scale
- 1 small zucchini (5 oz), cut into 1 to 1 ½-inch pieces
- 1 small red bell pepper (4 oz), cut into 1 to 1 ½-inch pieces
- ½ cup thickly chopped onions (¼ of a small yellow onion)
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 2 lasagna noodles
- ¾ cup tomato sauce (divided)
- ¾ cup ricotta cheese
- 3 tablespoons Parmesan cheese (divided)
- ½ cup shredded Mozzarella cheese
Instructions
- Heat the oven to 425° F (220° C).
- Place the chopped zucchini, red peppers, and onions on a baking sheet. Drizzle with olive oil, then season with Italian seasoning, salt, pepper, and garlic powder. Toss to coat.
- Roast the vegetables for 25 minutes.
- While roasting, bring a pot of water to a boil. Cook lasagna noodles for 6–8 minutes, stirring to prevent sticking. Drain and set aside.
- Transfer roasted vegetables to a bowl and stir in ½ cup tomato sauce.
- In a small bowl, mix ricotta with 2 tablespoons Parmesan.
- Spread 2–3 tablespoons tomato sauce in the bottom of a lightly greased small baking dish. Line with noodles, letting them hang over the sides.
- Add the vegetable mixture over the noodles.
- Spoon ricotta mixture on top, then sprinkle with half the mozzarella.
- Fold the noodles over the filling.
- Top with the remaining tomato sauce, mozzarella, and Parmesan. Place the dish on a rimmed baking sheet to catch spills.
- Bake for 30 minutes, until the cheese is melted and bubbly.
- Remove from oven, cover, and let rest 10 minutes before slicing.
Notes
- Tip: Cut vegetables into 1 to 1 ½-inch pieces so they cook evenly. Smaller pieces may burn, while larger ones may not cook through.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg