Low Sodium Roasted Vegetable Lasagna

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

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Ingredients

6 servings

For the pasta

12 lasagna noodles (about 12 oz)
De Cecco Lasagna No.1 Pasta 1LB Creamette® Lasagna Pasta Noodles Private Selection® Oven Ready Lasagna Macaroni Product Teflon Cut #106, 16 oz Kroger Oven Ready Lasagna Noodles Kroger Lasagna Noodles
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For the roasted vegetables

1 tbsp olive oil, plus more for the pan
1 medium zucchini, cut into ½-inch half-moons
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the tomato sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp red pepper flakes (optional)
¼ cup fresh basil leaves, torn

For the ricotta filling

2 cups whole-milk ricotta cheese
5 oz baby spinach, roughly chopped
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp ground nutmeg

For assembly

2 cups shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and yellow bell pepper on a large rimmed baking sheet with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer and roast for 20–25 minutes, until the edges are lightly charred and the vegetables are tender. Set aside.
2
While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente, tender with a slight resistance at the center. Drain, drizzle lightly with olive oil to prevent sticking, and lay flat on a clean surface.

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