Description
How to make cozy roasted vegetable lasagna with golden eggplant, zucchini and creamy ricotta that brings comfort to any winter table perfectly.
Ingredients
Scale
Roasted Vegetables
- 2 large eggplants, sliced 1/4-inch thick
- 3 medium zucchini, sliced lengthwise 1/4-inch thick
- 2 large red bell peppers, cut into strips
- 1 large red onion, sliced into rings
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Cheese Mixture
- 32 oz whole milk ricotta cheese
- 2 large eggs
- 1/2 cup fresh basil, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon nutmeg
Assembly
- 12 lasagna noodles, cooked al dente
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Instructions
- Prep Vegetables: Slice eggplant and zucchini, salt generously, and let sit 30 minutes. This draws out moisture and prevents soggy lasagna. Pat completely dry before roasting.
- Roast Vegetables: Toss all vegetables with olive oil, salt, and pepper. Roast at 425°F for 25-30 minutes until golden and tender. Don’t overcrowd pans.
- Make Ricotta: Mix ricotta, eggs, basil, garlic, and nutmeg until smooth. Season with salt and pepper. This creamy mixture binds everything together beautifully.
- Layer Lasagna: Spread sauce in baking dish, layer noodles, ricotta mixture, roasted vegetables, and mozzarella. Repeat twice, ending with noodles, sauce, and Parmesan on top.
- Cover and: Cover tightly with foil and bake at 375°F for 45 minutes. Remove foil and bake 15 minutes more until bubbly and golden brown on top.
- Rest Completely: Let cool 15-20 minutes before cutting. This prevents layers from sliding apart and makes serving much easier. Trust me, patience pays off here!
Notes
- Salt eggplant and zucchini for 30 minutes before roasting to prevent watery layers.
- Assemble up to 2 days ahead and refrigerate covered until ready to bake.
- Let rest 15-20 minutes after baking for clean slices that won’t fall apart.
- Store leftovers refrigerated up to 4 days or freeze individual portions up to 3 months.
- Use whole milk ricotta only – low-fat versions create grainy, unappetizing texture.
- Roast vegetables until golden and tender for best flavor concentration and texture.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 38g
- Protein: 22g