Veggie Lasagna Recipe
Layers with ricotta, mascarpone, and roasted seasonal veggies.
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Ingredients
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Vegetables
Cheese Mixture
Lasagna Assembly
Method
Vegetable Preparation
- 1
Roast the Vegetables
Preheat your oven to 425°F (220°C). Chop the zucchini, bell peppers, and mushrooms into bite-sized pieces. In a large bowl, toss the vegetables with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes, or until they are tender and slightly caramelized. Add the spinach in the last 5 minutes of roasting.
Cheese Mixture Preparation
- 2
Mix the Cheese
In a mixing bowl, combine ricotta cheese, mascarpone cheese, grated Parmesan cheese, and one egg. Add salt, black pepper, and Italian seasoning. Mix until well combined and smooth.
Lasagna Assembly
- 3
Layer the Lasagna
In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place three lasagna noodles side by side over the sauce. Spread half of the cheese mixture over the noodles, followed by half of the roasted vegetables. Add a third of the shredded mozzarella cheese. Repeat the layers one more time, starting with marinara, noodles, remaining cheese mixture, remaining vegetables, and another third of mozzarella. Finish with a final layer of three noodles, the remaining marinara sauce, and the remaining mozzarella cheese on top.
- 4
Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- 5
Let it Rest
Once done, remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This will help it set and make it easier to serve.