Roasted Vegetable Lasagna

This Roasted Vegetable Lasagna is a colorful and hearty dish that layers wholesome roasted vegetables with rich marinara sauce and creamy ricotta, providing a delightful balance of flavors. It's a nutritious twist on a classic comfort food that will satisfy your cravings while keeping it healthy.

Ingredients

• Lasagna noodles - 4 sheets
• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Mushrooms - 150 grams, sliced
• Red onion - 1 medium, diced
• Spinach - 100 grams, fresh
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Ricotta cheese - 250 grams
• Mozzarella cheese - 100 grams, shredded
• Marinara sauce - 400 grams
• Parmesan cheese - 30 grams, grated

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, toss the zucchini, bell pepper, mushrooms, and red onion with olive oil, salt, and black pepper.
3. Spread the vegetables on a baking sheet and roast in the oven for 20 minutes, or until they are tender and slightly caramelized.
4. While the vegetables are roasting, cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
5. In a mixing bowl, combine the ricotta cheese and half of the grated Parmesan cheese. Mix until well blended.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Layer two sheets of lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the roasted vegetables, and half of the spinach.
8. Add another layer of marinara sauce over the spinach, followed by another two sheets of lasagna noodles.
9. Repeat the layering process with the remaining ricotta mixture, roasted vegetables, spinach, and another layer of marinara sauce.
10. Finish with the last two sheets of lasagna, cover with remaining marinara sauce, and sprinkle the shredded mozzarella and the rest of the Parmesan cheese on top.
11. Cover the baking dish with aluminum foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
13. Let the lasagna cool for a few minutes before slicing and serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 55 mg
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Provides a good source of protein from ricotta and mozzarella cheeses.

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