How To Make Jamie Oliver’s Roasted Vegetable Lasagna Recipe
A delicious vegetarian lasagna with layers of roasted vegetables and creamy ricotta cheese.
Serves:
Ingredients
- 1 eggplant, sliced
- 2 zucchinis, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 8 lasagna noodles
- 15 oz ricotta cheese
- 1/2 cup parmesan cheese
- 1 egg
- Salt and pepper to taste
- 4 cups tomato sauce
Instructions
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Preheat oven to 400 degrees F (200 degrees C).
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In a large bowl, toss eggplant, zucchini, red pepper, yellow pepper, onion, and garlic with olive oil and season with salt and pepper.
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Spread vegetables evenly on a baking sheet and roast in preheated oven for 20-25 minutes, or until tender.
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Cook lasagna noodles according to package directions.
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In a separate bowl, mix ricotta cheese, Parmesan cheese, egg, and salt and pepper to taste.
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Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
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Lay down 4 noodles on top of the sauce.
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Spread half of the ricotta mixture on top of the noodles.
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Add a layer of roasted vegetables on top of the ricotta mixture.
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Repeat layers until all ingredients are used up.
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Top with remaining tomato sauce and sprinkle with Parmesan cheese.
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Cover the baking dish with foil and bake in preheated oven for 30 minutes.
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Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
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Let lasagna cool for 5 minutes before serving.
Nutrition
- Calories : 510kcal
- Total Fat : 28g
- Saturated Fat : 12g
- Cholesterol : 122mg
- Sodium : 1087mg
- Total Carbohydrates : 41g
- Dietary Fiber : 7g
- Sugar : 13g
- Protein : 25g
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