Vegetarian Lasagna Recipe
Layers of hearty roasted eggplant, zucchini, squash, potatoes, black olives, onions, garlic, marinara sauce, topped with our three cheese blend.
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Ingredients
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Vegetable Layers
Sauce and Cheese
Lasagna Sheets
Method
Prepare Vegetables
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
- 3
Roast Vegetables
Spread the sliced vegetables (eggplant, zucchini, yellow squash, and potatoes) on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.
Prepare Cheese Mixture
- 4
Mix Cheese
In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, dried Italian herbs, and a pinch of salt and pepper. Mix well until smooth.
Assemble Lasagna
- 5
Layer Ingredients
In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place 3 sheets of lasagna noodles over the sauce. Spread half of the roasted vegetable mixture on top of the noodles, followed by half of the cheese mixture, and a third of the remaining marinara sauce. Repeat the layers with the remaining ingredients, finishing with a layer of noodles topped with marinara sauce and the remaining mozzarella cheese.
Bake and Serve
- 6
Bake Lasagna
Cover the baking dish with aluminum foil (to prevent sticking) and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 7
Cool and Slice
Allow the lasagna to cool for about 10-15 minutes before slicing. Serve warm and enjoy!
