Roasted Veggie Lasagna with Whipped Ricotta
This hearty lasagna layers oven-roasted Mediterranean vegetables like zucchini, eggplant, bell pepper, and cherry tomatoes with a zesty tomato herb sauce and a creamy whipped ricotta mixture infused with lemon and herbs. It’s baked until bubbly and golden, offering both comfort and vibrant, fresh flavors.
⏱️ Time:
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
For the Roasted Veggies:
1 medium zucchini, sliced
1 medium eggplant, diced
1 red bell pepper, chopped
1 cup cherry tomatoes
1 red onion, sliced
3 tbsp olive oil
1 tsp dried oregano
Salt & pepper, to taste
For the Tomato Sauce:
2 tbsp olive oil
2 garlic cloves, minced
1 can (400g / 14 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp dried basil
½ tsp chili flakes (optional)
Salt & pepper to taste
1 tsp sugar (optional, balances acidity)
For the Whipped Ricotta:
1 ½ cups ricotta cheese (full fat)
½ cup grated Parmesan cheese
Zest of 1 lemon
1 tbsp lemon juice
1 egg
Salt & black pepper
Optional: 1 tbsp chopped basil or parsley
Other Layers:
9–12 lasagna sheets (oven-ready or pre-boiled)
1 cup shredded mozzarella (optional for topping)
Extra Parmesan for sprinkling
Instructions:
Step 1: Roast the Vegetables
1. Preheat oven to 425°F (220°C).
2. Toss zucchini, eggplant, bell pepper, tomatoes, and onion with olive oil, oregano, salt, and pepper.
3. Spread on a large baking sheet in a single layer.
4. Roast for 25–30 minutes, tossing halfway, until tender and lightly caramelized. Set aside.
Step 2: Make the Tomato Sauce
1. In a pan, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
2. Add tomato paste, stir for 30 seconds, then pour in crushed tomatoes, basil, chili flakes, salt, pepper, and sugar.
3. Simmer for 10–15 minutes until slightly thickened. Set aside.
Step 3: Whip the Ricotta
1. In a bowl, mix ricotta, Parmesan, lemon zest, lemon juice, egg, salt, pepper, and herbs (if using).
2. Whisk until smooth and fluffy. You can also use a food processor for a silky texture.
Step 4: Assemble the Lasagna
1. Preheat oven to 375°F (190°C).
2. In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom.
3. Layer as follows:
- Lasagna noodles
- Half the whipped ricotta
- Half the roasted veggies
- Tomato sauce
- Repeat layers
4. Top with final layer of noodles, remaining sauce, and shredded mozzarella and Parmesan (if using).
Step 5: Bake
1. Cover with foil and bake for 25 minutes.
2. Uncover and bake an additional 15–20 minutes until bubbly and golden on top.
3. Let rest for 10 minutes before slicing.
Notes & Tips:
Oven-ready noodles simplify prep, but you can boil regular noodles in advance.
Add spinach or kale to the ricotta for extra greens.
For a spicy kick, use harissa in the tomato sauce.
Make it ahead! Assemble and refrigerate up to 24 hours before baking.
Gluten-free? Use GF lasagna noodles.
❓ Frequently asked questions FAQ:
Q: Can I freeze this lasagna?
A: Yes! Assemble it and freeze before baking. Bake from frozen at 375°F for about 60–70 minutes, covered.
Q: Can I use cottage cheese instead of ricotta?
A: Yes, blend cottage cheese until smooth to get a whipped texture.
Q: What veggies can I swap in?
A: Mushrooms, carrots, sweet potato, or butternut squash work beautifully roasted.
Q: Can I make it vegan?
A: Yes – use plant-based ricotta and cheese alternatives, and skip the egg or use flax egg in the ricotta layer.
Nutritional Information
Calories: 390
Protein: 17g
Carbohydrates: 35g
Fat: 21g
Fiber: 4g
Sugar: 6g
Sodium: 570mg
Calcium: 18% DV