Description
A warm, colorful lasagna layered with roasted vegetables, tangy tomato sauce, and creamy vegetarian ricotta.
Ingredients
Scale
- 2 Zucchini
- 1 Eggplant
- 2 Bell peppers
- 2 cups Spinach
- 3 cups Tomato sauce
- 2 cups Vegetarian ricotta cheese
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 Onion, chopped
- 1 tsp Oregano
- 1 tsp Basil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini, eggplant, and bell peppers.
- In a pan, heat olive oil over medium heat. Add chopped garlic and onion, sauté until translucent.
- Add the sliced vegetables and cook until tender.
- In a baking dish, spread a layer of tomato sauce then add a layer of cooked vegetables, followed by a layer of vegetarian ricotta.
- Repeat the layers until all the ingredients are used, finishing with tomato sauce on top.
- Sprinkle with oregano and basil.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes, until bubbly.
- Let it cool for a few minutes before serving.
Notes
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat individual portions at 350°F (175°C) for 15–20 minutes.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg
Keywords: lasagna, vegetarian, Mediterranean, baked, comfort food