Roasted Veg Lasagna
Zucchini, eggplant, ricotta, marinara and mozzarella.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Roasting the veg first is the move - boiled or raw zucchini in lasagna turns watery and dilutes the sauce. The 425F roast drives off water and concentrates flavor. Don't skip the 15-min rest at the end either; the layers need it to set.
Ingredients
Everything below makes 6 servings.
- 2 mediumzucchinisliced 1/4-inch rounds
- 1 mediumeggplantsliced 1/4-inch rounds
- 1 largered bell peppercut into 1-inch pieces
- 1 mediumyellow oniondiced
- 4garlic clovesminced
- 3 cupsmarinara sauce
- 12lasagna noodlesno-boil or par-cooked
- 2 cupswhole-milk ricotta
- 1large egglightly beaten
- 2 cupsshredded mozzarella
- ½ cupgrated parmesan
- ¼ cupfresh basiltorn, for finishing
- 3 tbspolive oil
- 2 tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 600calories
- 28gprotein
- 52gcarbs
- 30gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 425F for roasting the veg.
- Slice zucchini and eggplant into 1/4-inch rounds. Chop bell pepper. Dice onion. Mince garlic.
- In a bowl, mix ricotta and egg and ¼ cup parmesan and ½ tsp salt and pepper.
- Grate mozzarella if not pre-shredded.
Roast the veg
Spread zucchini, eggplant, bell pepper, and onion on a sheet pan. Toss with olive oil and salt. Roast 25 min at 425F, flipping halfway, until tender and lightly charred at the edges.
25 min · hands offStir in garlic and sauce
Pull veg from oven. Drop oven to 375F. Toss the roasted veg with minced garlic and marinara - this becomes your filling. Wipe sheet pan if reusing later.
2 min · hands onLayer
Spread marinara on bottom of 9x13. Layer: noodles to 1/3 ricotta mix to 1/3 veg filling to mozz to marinara. Repeat 2x. Top layer: noodles to remaining marinara to remaining mozz and parmesan.
8 min · hands onBake covered
Cover tightly with foil (tent slightly so cheese doesn't stick). Bake at 375F for 30 min - this steams the no-boil noodles through.
30 min · hands offBake uncovered
Remove foil. Bake 15 more min until top is bubbling and golden in patches. If top isn't deep enough, broil 1-2 min - watch close.
15 min · hands offRest and serve
Rest 15 min - non-negotiable, or it slides apart on the plate. Top with torn basil, cut into 6 squares, serve.
15 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Brown 1 lb 80/20 ground beef with the onion, stir into marinara. Adds about 15 minutes.
Crumble and brown 1 lb chicken sausage, stir into marinara. Adds about 10 minutes.
Toast sliced ciabatta with butter and garlic during the last 8 min of bake. Adds about 10 minutes.
Blend 1.5 cups soaked cashews and lemon and salt for ricotta; use 8 oz shredded vegan mozz on top. Adds about 5 minutes.
What keeps
Lasagna gets better on day 2 - flavors meld, slices hold shape. Keeps 4 days fridge or 2 months frozen.
Reheat single slices covered at 350F, 15-20 min.
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