Roasted Vegetable Lasagna with Ricotta and Spinach
A satisfying meatless lasagna with roasted squash, zucchini, and onions, a ricotta spinach filling, tomato sauce, and mozzarella.
Equipment
- 9 x 13 inch baking dish
- Large baking sheet
- Saucepan
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb butternut squash cut into 3/4 inch cubes, for the roasted vegetables
- 2 large zucchini cut into 3/4 inch chunks, for the roasted vegetables
- 2 yellow onions cut into wedges, for the roasted vegetables
- 2 tbsp olive oil for the roasted vegetables
- 1 cloves garlic minced, for the roasted vegetables
- ¼ tsp kosher salt for the roasted vegetables
- ¼ tsp black pepper for the roasted vegetables
- 8 oz frozen chopped spinach thawed and squeezed dry, for the ricotta filling
- 1 lb ricotta cheese for the ricotta filling
- ½ cup grated Parmesan cheese for the ricotta filling
- 1 large egg for the ricotta filling
- 1 cloves garlic minced, for the ricotta filling
- ⅛ tsp ground nutmeg for the ricotta filling
- ¼ tsp kosher salt for the ricotta filling
- ½ tsp black pepper for the ricotta filling
- 1 tbsp olive oil for the tomato sauce
- 1 cloves garlic for the tomato sauce
- 1 small yellow onion finely chopped, for the tomato sauce
- 24 oz tomato passata for the tomato sauce
- 14 oz crushed tomatoes 1 can, for the tomato sauce
- ½ cup water for the tomato sauce
- ¾ tsp dried thyme for the tomato sauce
- ¾ tsp dried oregano for the tomato sauce
- ½ tsp red pepper flakes for the tomato sauce
- ¼ tsp kosher salt for the tomato sauce
- ¼ tsp black pepper for the tomato sauce
- 12 oz roasted red pepper strips drained, from 1 jar, for assembly
- 13 oz fresh lasagna sheets for assembly
- 10 oz shredded mozzarella cheese for assembly
Instructions
Cooking
- Roast. Roast the squash, zucchini, and onions with oil, garlic, salt, and pepper at 400 degrees F for 25 to 30 minutes until tender.
- Simmer the sauce. Soften the onion and garlic in olive oil, add the tomatoes, water, herbs, and seasoning, and simmer for 15 minutes.
- Mix the filling. Combine the ricotta, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper.
- Layer. With the oven at 375 degrees F, layer sauce, sheets, filling, vegetables, and pepper strips twice, then top with sheets, sauce, and mozzarella.
- Bake. Bake covered for 20 minutes, uncover for 15 minutes more, then rest 10 minutes before cutting.
Notes
Substitutions: Sweet potato or kabocha squash can replace butternut squash.
Tips: Squeeze the spinach very dry and rest the lasagna before slicing.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months, and reheat to 165 degrees F.