Easy roast vegetable lasagna with ricotta and cottage cheese. Looking for a hearty yet healthy noodle dish? Here is a glorious creamy lasagna with lots of vegetables.
Vegetarian Ricotta Lasagna
I’ve made this roast 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 of this kind of recipe using dubious-looking vegetable rests or things like leftover mashed potatoes, cooked noodles or leftover sauce.
The resulting vegetarian dish 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.
- As mentioned above, I only used vegetable leftovers when making this recipe.
- I actually don’t think I have ever cooked this with anything else but veggies I just happened to have in the fridge. The only thing I have to think about buying is the ricotta, that is not something I usually have in the refrigerator.
- So, to make this wonderful noodle dish 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.
- You will need three types of cheese to make the roast vegetable lasagna: ricotta, cottage cheese, and grated 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.
- 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.
- I use no-boil lasagna (Amazon affiliate link) or 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.
- 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.
- 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.
- Making this cheesy white sauce 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.
- Pour a few tablespoons tomato sauce in a square or rectangular baking dish.
- Place a layer of lasagna noodles on top.
- Spread evenly some of the ricotta mixture over the noodles.
- Add ½ of the roasted veggies.
- Repeat one more time: the tomato sauce + lasagna sheets + ½ cheese sauce + ½ of the roasted vegetables.
- A layer of lasagna sheets + tomato sauce + all grated cheese.
- Refrigerate or freeze the leftover tomato sauce in an airtight container. Use for other noodle dishes or for adding to soups, stews or casseroles.
- 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 roast 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 dish 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 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.
Roast Vegetable Lasagna with Ricotta
- Tomato sauce:
- 1 onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 2 cans tomatoes 14 oz/ 400 g each
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon fine sea salt or Kosher, more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 medium onion
- 1 1/2 cups bell peppers chopped
- 2 1/2 cups cauliflower chopped
- 1 cup broccoli chopped (I only had the stem)
- 1 cup carrots chopped
- 1 tablespoon olive oil
- 1/4 teaspoon fine sea salt or Kosher, more to taste
- 1 pinch fresly ground black pepper
- 1 large handful frozen peas
- Cheese sauce:
- 1 cup ricotta
- 1 cup low fat cottage cheese
- 1 egg
- 1 teaspoon fine sea salt or Kosher, more to taste
- Roasted vegetable lasagna:
- 10 oz no boil lasagna noodles
- 1 cup grated cheese I used Gouda
- Chop the onion and the garlic finely and braise them lightly in olive oil. Add the chopped tomatoes and dried herbs. Bring everything to a boil, lower the heat, cover and simmer for about one hour.
- Blend the sauce and adjust the taste with sugar, balsamic vinegar, salt, and pepper.
- Preheat: In the meantime, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Roast: 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. Once the vegetables are roasted, stir in the peas.
- Blend the ricotta, cottage cheese, egg, and 1 teaspoon salt.
Assemble the lasagna:
- You will only need about 2/3 of the tomato sauce. Refrigerate or freeze the leftovers and use them as suggested in the blog post.
- First layer: Pour a few tablespoons of tomato sauce into a baking dish of about 20x30 cm/ 12x8 inches. Place a layer of lasagna noodles on top. Spread evenly some of the ricotta mixture over the noodles.
- Repeat: tomato sauce + lasagna sheets + ½ cheese sauce + ½ of the roasted vegetables.
- Last layer: A layer of lasagna sheets + tomato sauce + all grated cheese.
- 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.
- Rest: Let stand for about 15 minutes before slicing. Serve with a big green salad.