Vegetable Lasagna with Ricotta

A hearty and flavorful vegetable lasagna featuring layers of fresh vegetables, creamy ricotta cheese, and a rich tomato sauce.

Prep Time

45 minutes

Total Time

1 hour 35 minutes

Calories

486 kcal

Difficulty

Medium

Equipment

8 items

Cost

£1.73/serving

Meal Type:

Lunch•Dinner

Cuisine:

British•Italian

Main Ingredient:

Vegetarian•Eggs•Noodles

Occasion:

Weekend Cooking

Mood:

Comfort Food•Light & Fresh•Hearty•Healthy•Indulgent

Ingredients

Servings

1tablespoonolive oil

£0.15

1largeonion, chopped

£0.40

2cloves garlic, minced

£0.10

1red bell pepper, chopped

£0.70

1yellow bell pepper, chopped

£0.70

1zucchini, chopped

£0.60

1eggplant, chopped

£0.80

8ouncessliced mushrooms

£1.00

1can crushed tomatoes(28 ounce)

£0.60

1can tomato sauce(15 ounce)

£0.40

1teaspoondried oregano

£0.05

0.5teaspoondried basil

£0.03

Salt and pepper to taste

£0.02

15ouncesricotta cheese

£2.20

0.5cupgrated Parmesan cheese

£1.50

1egg, beaten

£0.25

0.3cupchopped fresh parsley

£0.30

9lasagna noodles, oven-ready(no-boil)

£1.00

3cupsshredded mozzarella cheese

£3.00

Total Cost

£13.80

£1.73 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
3.
Add garlic, bell peppers, zucchini, and eggplant to the skillet and cook until tender, about 8-10 minutes. Add mushrooms and cook for another 5 minutes.
4.
Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5.
In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
6.
Spread a thin layer of tomato sauce in the bottom of the baking dish.
7.
Arrange 3 lasagna noodles over the sauce.
8.
Spread half of the ricotta mixture over the noodles.
9.
Spoon half of the vegetable mixture over the ricotta cheese.
10.
Sprinkle with 1 cup of mozzarella cheese.
11.
Repeat layers: noodles, ricotta mixture, vegetable mixture, mozzarella cheese.
12.
Top with the remaining 3 lasagna noodles, remaining tomato sauce, and remaining mozzarella cheese.
13.
Cover the baking dish with aluminum foil and bake for 30 minutes.
14.
Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
15.
Let stand for 10-15 minutes before cutting and serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

486 kcal / 2033 kJ

Carbs

31g

12% of RDA

Fat

28g

40% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

702 mg

31% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

You can use other vegetables like spinach, carrots, or butternut squash.

For a richer flavor, add a layer of béchamel sauce.

If using regular lasagna noodles, cook them according to package directions before assembling the lasagna.

To prevent the lasagna from drying out, make sure there is enough sauce and cover it tightly with foil during the first part of baking.

You can assemble the lasagna a day ahead of time and bake it when ready to serve. Add about 15-20 minutes to the baking time if baking from cold.

Cooking Equipment

Large pot

Large skillet

9x13 inch baking dish

Cutting board

Knife

Mixing bowls

Measuring cups and spoons

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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