Roasted Vegetable Lasagne
A comforting and elegant lasagne featuring layers of roasted vegetables, silky béchamel, tangy ricotta, and melty mozzarella, perfect for any gathering.
Ingredients
Pasta and Cheese
- 12 pieces lasagne noodles (regular or no-boil) Use gluten-free sheets if needed.
- 2 cups ricotta cheese (whole-milk preferred) Cottage cheese or firm tofu can be used as lighter/vegan swaps.
- 2 cups shredded mozzarella cheese (low-moisture preferred)
- 1 cup grated Parmesan cheese Pecorino can be used for a saltier bite.
Vegetables
- 2 cups mixed roasted vegetables (zucchini, bell peppers, mushrooms suggested) Roast yourself or use a roasted medley.
- 3 cups fresh spinach Or 2 cups frozen spinach, well-drained.
Sauce
- 2 cups béchamel sauce Store-bought Alfredo can work if needed.
Seasonings
- to taste salt and pepper
- to taste olive oil For roasting vegetables.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Boil the lasagne noodles according to package directions. Drain and lay flat to avoid sticking.
- Toss mixed vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 18–22 minutes, until tender and edges begin to brown.
- While veggies roast, wilt the spinach in a skillet over medium heat with a splash of olive oil, then squeeze out excess moisture.
Assembly
- Spread a thin layer of béchamel sauce over the bottom of a large baking dish.
- Lay 4 lasagne noodles in the dish to form the first layer.
- Spread half the ricotta over the noodles in an even layer and season lightly with salt and pepper.
- Scatter half the roasted vegetables over the ricotta, then add half the spinach and a light sprinkle of mozzarella.
- Repeat with noodles, remaining ricotta, roasted vegetables, spinach, and a little mozzarella. Finish with a final layer of noodles.
- Spread the remaining béchamel over the top and sprinkle mozzarella and Parmesan evenly.
Baking
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the top is golden and bubbly.
- Let rest for 8–10 minutes before cutting and serving.
Notes
For best results, serve on warm plates and pair with a peppery arugula salad, garlic bread, or a good red wine. Store leftovers in an airtight container for 3–4 days, or freeze for up to 3 months.