Roasted Veggie Lasagna

Name: Roasted Veggie Lasagna
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: italian
Ingredients: 300 g lasagna noodles; 450 g ricotta; 300 g mozzarella; 80 g parmesan; 700 ml marinara sauce; 2 count zucchini; 300 g mushrooms; 100 g baby spinach; 1 count eggs; 30 ml olive oil; 2 tsp italian seasoning; 1 tsp salt

Layers of roasted zucchini and mushrooms, ricotta, marinara, and molten mozzarella. Worth the Sunday.

⏱ 30 min prep · 60 min cookServes 8480 cal · 24g proteinvegetariancomfort

Ingredients

300 g lasagna noodles
450 g ricotta
300 g mozzarella
80 g parmesan
700 ml marinara sauce
2 count zucchini
300 g mushrooms
100 g baby spinach
1 count eggs
30 ml olive oil
2 tsp italian seasoning
1 tsp salt

Instructions

1
Roast sliced zucchini and mushrooms with oil at 220°C / 425°F until browned.
2
Mix ricotta with egg, parmesan, and seasoning; par-cook the noodles.
3
Layer marinara, noodles, ricotta, vegetables, spinach, and mozzarella; repeat, ending with cheese.
4
Bake covered at 190°C / 375°F for 30 minutes, uncovered 15 more.
5
Rest 15 minutes before slicing — it's worth it.

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