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Lasagna with Roasted Vegetables and Ricotta

by Adina 18/03/2015 0 comment

lasagna ricotta roasted vegetables

 

A healthy and satisfying roasted vegetables lasagna with ricotta and cream cheese.

Looking for a hearty yet healthy noodle dish? Here is a glorious ricotta lasagna with loads of roasted vegetables.

 

ROASTED VEGETABLE LASAGNA WITH RICOTTA

I’ve made this roasted vegetable lasagna as a way to deal with some vegetables rests I still had in my fridge, things like a broccoli stem, half a cauliflower and a few shriveled carrots.

I don’t like throwing away food so my recipe notebooks are full with this kind of recipes using dubious looking vegetable rests or things like leftover mashed potatoes, cooked noodles or leftover sauce.

The resulting vegetarian lasagna with ricotta was delicious, nobody noticed that the carrots had reached their peak about a week before…, so this healthy vegetable lasagna is definitely a future repeat recipe.


vegetable lasagna1 Lasagna with Roasted Vegetables and Ricotta

 

INGREDIENTS FOR THE ROASTED VEGETABLE LASAGNA

Vegetables for the roasted vegetable lasagna:

  • As mentioned above, I only used vegetable leftovers when making this roasted vegetable lasagna. I actually don’t think I have ever cooked this ricotta lasagna with anything else but veggies I just happened to have in the fridge. The only thing I have to think about buying every time is the ricotta, that is not something I usually have in the refrigerator.
  • So, to make this wonderful roasted vegetable lasagna just the way I’ve made it this time, you will need some onions and garlic, bell peppers (color not important, just make sure you don’t have too many green peppers), about ½ a cauliflower head, some broccoli (I used only a leftover thick stem), some carrots and some frozen peas that probably most people have in the freezer.
  • But you can definitely exchange the veggies for whatever you happen to have in the fridge, the only thing you have to consider is using sturdier kinds of vegetables that can be roasted in the oven.
  • Fennel, kohlrabi, squash, zucchini, mushrooms will do the job here as well.
  • The proposed quantities are also rough suggestions. Please don’t bother weighing everything so exactly: 1 or 2 peppers, half a small cauliflower, some broccoli stem and 3 or 4 carrots will be fine. I would say, about 6-7 cups chopped vegetables including the frozen peas.

Cheese for the lasagna with ricotta:

  • You will need three types of cheese to make the roasted vegetable lasagna: ricotta, cottage cheese and grated cheese.

Fresh cheese:

  • I use ricotta and cottage cheese, both fresh cheese sorts but rather different in taste and texture.
  • Ricotta is a mild, soft fresh cheese made from cow, sheep, goat or water buffalo milk. The most common one we get around here is the cow milk ricotta. It tastes a little sweet, it is very smooth and has a little more calories than cottage cheese.
  • Cottage cheese is lumpier than ricotta and has a sharper taste.

Grated cheese:

  • As usual I use Gouda cheese that I grate myself, I prefer to buy a piece of cheese rather than using already grated cheese. Buying a whole piece of cheese is not only cheaper, but the quality of the cheese is superior, you are sure to have only cheese and not some other stuff added to it. And it tastes better.
  • If you cannot get Gouda, you can use Cheddar or another sort of mild cheese, suitable for casseroles.

Lasagna sheets:

  • I use no boil lasagna %name Lasagna with Roasted Vegetables and Ricottaor oven ready lasagna sheets, they are the only lasagna sheets I ever use. They are practical, I always have them in my pantry and I can skip the step of boiling water and pre-cooking the lasagna sheets.

 

vegetable lasagna Lasagna with Roasted Vegetables and Ricotta

 

HOW TO MAKE LASAGNA WITH RICOTTA AND VEGETABLES

Tomato sauce:

  • Start with the tomato sauce, which will have time to simmer while you prepare the rest. I made the tomato sauce from scratch, but you can use the same amount of ready made tomato sauce if you like.
  • However, you will probably need about 2/3 of the amount of tomato sauce. As it is rather weird for me to make tomato sauce using only 2/3 large can of tomatoes, I prefer to make a slightly larger batch and refrigerate or freeze the leftovers.
  • Chop the onion and the garlic finely and cook them lightly in olive oil.
  • Add the chopped tomatoes and the dried herbs.
  • Bring everything to a boil, lower the heat, cover and simmer for about one hour.
  • Blend the sauce with an immersion blender.
  • Adjust the taste with sugar, balsamic vinegar, salt and pepper.

Roasting vegetables:

  • In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit
  • Chop all the vegetables, except the peas, of course, which will not be roasted either.
  • Toss them with 1 tablespoon olive oil, salt and pepper and roast them until soft and lightly brown, about 40-45 minutes.

Ricotta sauce:

  • Making the white sauce for this ricotta lasagna is much easier than making a regular bechamel sauce, but the result is just as creamy and delicious!
  • Mix together the ricotta, cream cheese, egg and salt to taste. Be generous with the salt.

Assemble the roasted vegetable lasagna:

  1. Pour a few tablespoons tomato sauce in a square or rectangular baking dish.
  2. Place a layer of lasagna noodles on top.
  3. Spread evenly some of the ricotta mixture over the noodles.
  4. Add ½ of the roasted veggies.
  5. Repeat one more time: the tomato sauce + lasagna sheets + ½ cheese sauce + ½ of the roasted vegetables.
  6. A layer of lasagna sheets + tomato sauce + all grated cheese.
  7. Refrigerate or freeze the leftover tomato sauce in an airtight container. Use for other noodle dishes or for adding to soups, stews or casseroles.

Bake the lasagna with ricotta:

  • Cover the casserole with an oiled aluminum foil taking care not to touch the cheese with it. Bake for about 30 minutes.
  • Remove the foil after about 20 minutes to allow the cheese to get some nice color.
  • Check that the noodles are done by poking them with a fork.

CAN YOU FREEZE LASAGNA?

You can assemble the roasted vegetables lasagna and freeze it uncooked. Defrost it in the fridge and cook as instructed. If cooking it from frozen, it will take much longer.

You can freeze the leftovers. Cool the lasagna completely, divide it into several portions if you wish to be able to defrost individual portions. Wrap the pieces into plastic wrap and freeze. Once frozen, you can transfer the pieces to a large freezer bag or container.

vegetable lasagna2 Lasagna with Roasted Vegetables and Ricotta

MORE DELICIOUS LASAGNA RECIPES?

Vegetable Lasagna with White Sauce – another amazing vegetable lasagna recipe, a lasagna I cook on a regular basis.

Butternut Squash Lasagna with Lentils – a vegetarian lasagna to impress guests.

Curried Chicken Lasagna with Pumpkin – another delicious pumpkin lasagna, one of my favorite lasagnas.

Light Yogurt Lasagna with Ground Meat – a lighter and delicious alternative to lasagna bolognese.

 

vegetable lasagna1 200x200 Lasagna with Roasted Vegetables and Ricotta

Lasagna with Ricotta and Roasted Vegetables

Yield: 6-8
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 15 minutes
Total Time: 2 hours 15 minutes

A healthy and satisfying roasted vegetables lasagna with ricotta and cream cheese.

Ingredients

  • Tomato sauce:
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 large can tomatoes (800 g/ 28 oz)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 1 teaspoon sugar
  • ½ to 1 tablespoon balsamic vinegar
  • fine sea salt and pepper
  • Vegetables:
  • 1 medium onion
  • 200 g/7 oz/ 1 ½ cups bell peppers, chopped
  • 300 g/ 10.6 oz/ 2 ½ cups cauliflower, chopped
  • 120 g/ 4.2 oz/ 1 cup broccoli, chopped (I only had the stem)
  • 150 g/ 5.3 oz/ 1 cup carrots, chopped
  • 1 tablespoon olive oil
  • fine sea salt and freshly ground black pepper
  • 1 large handful frozen peas
  • Cheese sauce:
  • 225 g/ 8 oz/ 1 cup ricotta
  • 225 g/ 8 oz/ 1 cup low fat cottage cheese
  • 1 egg
  • 1 teaspoon fine sea salt
  • Roasted vegetable lasagna:
  • 300 g/ 10 oz no boil lasagna noodles
  • 120 g/ 4.2 oz/ 1 cup grated cheese (I used Gouda)

Instructions

Tomato sauce:

  1. Chop the onion and the garlic finely and braise them lightly in olive oil.
  2. Add the chopped tomatoes and dried herbs. Bring everything to a boil, lower the heat, cover and simmer for about one hour.
  3. Blend the sauce and adjust the taste with sugar, balsamic vinegar, salt and pepper.

Vegetables:

  1. In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  2. Chop all the vegetables into cubes. Toss them with olive oil, salt and pepper and roast them until soft and lightly brown, about 40-45 minutes.
  3. Once the vegetables are roasted stir in the peas.

Cheese sauce:

  1. Blend the ricotta, cottage cheese, egg and 1 teaspoon salt together.


Assemble the lasagna:

  1. You will only need about 2/3 of the tomato sauce. Refrigerate or freeze the leftovers and use as suggested above.
  2. Pour a few tablespoons tomato sauce in a baking dish of about 20x30 cm/ 12x8 inches.
  3. Place a layer of lasagna noodles on top.
  4. Spread evenly some of the ricotta mixture over the noodles.
  5. Add ½ of the roasted veggies.
  6. Repeat one more time: tomato sauce + lasagna sheets + ½ cheese sauce + ½ of the roasted vegetables.
  7. A layer of lasagna sheets + tomato sauce + all grated cheese.

Bake:

  1. Cover the casserole with an oiled aluminum foil taking care not to touch the cheese with it. Bake for about 30 minutes.
  2. Remove the foil after about 20 minutes to allow the cheese to get some nice color. Check that the noodles are done by poking them with a fork.
  3. Let stand for about 15 minutes before slicing. Serve with a big green salad.
Nutrition Information:
Yield: 8 Serving Size: 1 piece
Amount Per Serving:Calories: 294 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 51mg Sodium: 981mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 6g Sugar: 10g Sugar Alcohols: 0g Protein: 18g
Nutrition information isn’t always accurate.

 

 

 

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