Pescatarian Roasted Vegetable Lasagna
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Learn more →Ingredients
6 servings
For the pasta
- 12 lasagna noodles (about 12 oz)
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
- 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
- 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
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
For assembly
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
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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