Roast Vegetable Lasagna with Ricotta
Roasted vegetable lasagna with ricotta and cream cheese, a delicious yet healthier lasagna recipe.
Prep Time30 minutes mins
Cook Time1 hour hr 30 minutes mins
Additional Time15 minutes mins
Total Time2 hours hrs 15 minutes mins
Course: Pasta and Rice
Cuisine: Italian
Servings: 6 -8
Calories: 294kcal
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:
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.
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.
Serving: 1piece | Calories: 294kcal | Carbohydrates: 31g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 981mg | Fiber: 6g | Sugar: 10g