Mediterranean Roasted Vegetable Lasagna

Name: Mediterranean Roasted Vegetable Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 250 g Whole-grain lasagna sheets; 200 g zucchini; 150 g bell peppers; 200 g eggplant; 400 g ricotta cheese; 200 g mozzarella; 150 g spinach; 600 g tomato sauce

Layers of whole-grain pasta, ricotta, spinach, and roasted seasonal vegetables in a rich tomato sauce.

Total: 1 h 20 min
Servings: 4
Difficulty: Medium

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Nutrition

per serving

kcal: 485
Protein: 22 g
Fat: 18 g
Carbs: 58 g

Ingredients

for 4 servings

Whole-grain lasagna sheets250 g
zucchini200 g
bell peppers150 g
eggplant200 g
ricotta cheese400 g
mozzarella200 g
spinach150 g
tomato sauce600 g

Method

4 steps

Preheat oven to 200C. Dice zucchini, peppers, and eggplant, toss with oil, and roast for 20 minutes.
Simmer tomato sauce in a pan over medium heat for 10 minutes.
In a baking dish, layer tomato sauce, lasagna sheets, ricotta, spinach, roasted vegetables, and mozzarella. Repeat layers until ingredients are used.
Bake for 45 minutes until the top is golden and bubbling.