📝 About This Recipe
This isn't your average vegetarian lasagna; it’s a vibrant, layered celebration of seasonal produce and artisanal Italian technique. We swap the heavy meat sauce for a medley of balsamic-roasted zucchini, bell peppers, and spinach, all nestled between silky pasta sheets and a velvety roasted garlic cream sauce. The result is a lighter yet deeply satisfying masterpiece that balances the sweetness of roasted vegetables with the savory punch of aged Parmesan and creamy ricotta.
🥗 Ingredients
The Roasted Vegetables
- 2 medium Zucchini (sliced into 1/4 inch rounds)
- 2 large Red Bell Pepper (seeded and sliced into strips)
- 1 medium Yellow Squash (sliced into rounds)
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dried Oregano
- 1 pinch Salt and Black Pepper (to taste)
The Ricotta Filling
- 15 ounces Whole Milk Ricotta Cheese (drained of excess liquid)
- 5 ounces Baby Spinach (fresh, roughly chopped)
- 1 large Egg (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
The Sauce and Cheese
- 24 ounces Marinara Sauce (high-quality store-bought or homemade)
- 3 cups Mozzarella Cheese (shredded, low-moisture)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Fresh Basil (torn for garnish)
The Pasta
- 12-15 sheets Lasagna Noodles (no-boil or par-boiled traditional sheets)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
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2
Toss the sliced zucchini, squash, and bell peppers with olive oil, oregano, salt, and pepper. Spread them in a single layer on the baking sheets and roast for 15-20 minutes until tender and slightly caramelized. Remove from oven and reduce heat to 375°F (190°C).
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3
In a medium bowl, combine the ricotta cheese, beaten egg, chopped fresh spinach, and grated nutmeg. Stir until well incorporated; the egg helps set the cheese so it doesn't run when sliced.
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4
Prepare your 9x13 inch baking dish by spreading 1/2 cup of marinara sauce across the bottom to prevent sticking.
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5
Place a layer of lasagna noodles over the sauce, overlapping slightly if necessary to cover the bottom.
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6
Spread half of the ricotta-spinach mixture evenly over the noodles using the back of a spoon.
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7
Layer half of the roasted vegetables over the ricotta, then top with 1 cup of shredded mozzarella.
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8
Drizzle 3/4 cup of marinara sauce over the cheese, then add the second layer of noodles.
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9
Repeat the process: remaining ricotta mixture, remaining roasted vegetables, 1 cup of mozzarella, and another 3/4 cup of marinara.
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10
Add the final layer of noodles. Top with the remaining marinara sauce, ensuring the noodles are completely covered to prevent them from drying out.
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11
Sprinkle the final cup of mozzarella and the Parmigiano-Reggiano over the top.
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12
Cover the dish tightly with aluminum foil (tent it slightly so it doesn't touch the cheese) and bake for 25 minutes.
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13
Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown on top.
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14
Crucial Step: Remove from the oven and let the lasagna rest for at least 15 minutes before slicing. This allows the layers to set and prevents a 'soupy' mess.
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15
Garnish with fresh torn basil leaves and serve warm.
💡 Chef's Tips
Roasting the vegetables beforehand is key; it removes excess moisture and prevents a watery lasagna. Always grate your own mozzarella and Parmesan for a superior melt and better flavor profile. If using 'no-boil' noodles, ensure they are completely submerged in sauce to hydrate properly. For a deeper flavor, add a splash of balsamic glaze to the roasted vegetable mix before layering. Don't skip the resting time! 15-20 minutes is the difference between a perfect slice and a pile of ingredients.
🍽️ Serving Suggestions
Serve with a crisp, chilled Pinot Grigio or a light Sangiovese. Pair with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. A side of warm, buttery garlic bread is perfect for mopping up the extra marinara. Finish the meal with a light lemon sorbet or panna cotta for a classic Italian experience.