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roasted-vegetable-lasagna-recipe

Roasted Vegetable Lasagna

A hearty and delicious roasted vegetable lasagna that's perfect for any occasion.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 400 kcal

Ingredients 

Main Ingredients

  • 2 cups Zucchini, sliced
  • 2 cups Bell Peppers, sliced
  • 1 cup Onion, chopped
  • 3 cups Marinara Sauce
  • 9 sheets Lasagna Noodles cooked
  • 2 cups Ricotta Cheese
  • 2 cups Mozzarella Cheese, shredded
  • 1 cup Parmesan Cheese, grated
  • 2 tablespoon Olive Oil
  • to taste Salt and Pepper

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss zucchini, bell peppers, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
  3. Reduce oven temperature to 375°F (190°C).
  4. In a baking dish, spread a layer of marinara sauce. Add a layer of lasagna noodles, followed by a layer of roasted vegetables, ricotta cheese, mozzarella cheese, and Parmesan cheese. Repeat layers, ending with a layer of cheese on top.
  5. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  6. Let lasagna rest for 10 minutes before serving.

Nutritional Value

Calories: 400kcal | Carbohydrates: 45g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 800mg | Potassium: 700mg | Fiber: 5g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 60mg | Calcium: 400mg | Iron: 3mg

Keywords

Lasagna, Vegetarian
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