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piece of lasagna with ricotta and cream cheese
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5 from 1 vote

Roast Vegetable Lasagna with Ricotta

Roasted vegetable lasagna with ricotta and cream cheese, a delicious yet healthier lasagna recipe.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Additional Time15 minutes
Total Time2 hours 15 minutes
Course: Pasta and Rice
Cuisine: Italian
Servings: 6 -8
Calories: 294kcal
Author: Adina

Ingredients

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
  • ½ teaspoon fine sea salt more to taste
  • ¼ teaspoon freshly ground black pepper

Vegetables:

  • 1 medium onion
  • 1 ½ cups bell peppers chopped
  • 2 ½ cups cauliflower chopped
  • 1 cup broccoli chopped (I only had the stem)
  • 1 cup carrots chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon fine sea salt 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 more to taste

Roasted vegetable lasagna:

US - EU

Instructions

Tomato sauce:

  • 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.

Vegetables:

  • 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.

Cheese sauce:

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

Assemble the lasagna:

  • You will only need about ⅔ 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.

Bake:

  • 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.

Nutrition

Serving: 1piece | Calories: 294kcal | Carbohydrates: 31g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 981mg | Fiber: 6g | Sugar: 10g