Vegetable lasagna with tomato sauce and eggplant

Vegetable Lasagna with Tomato Sauce and Eggplant is a hearty and delicious vegetarian dish that's loaded with layers of roasted vegetables, creamy ricotta, and rich tomato sauce. Eggplant adds a meaty texture that makes this dish extra satisfying. Here’s a recipe to make this flavorful lasagna:

Vegetable Lasagna with Tomato Sauce and Eggplant

Ingredients:

• For the Vegetables:

  • 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

• For the Tomato Sauce:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1 teaspoon sugar (optional, to balance acidity)

• For the Lasagna:

  • 12 lasagna noodles (use no-boil or cooked according to package instructions)
  • 1 cup ricotta cheese (or cottage cheese for a lighter version)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Roast the Vegetables:

   • Place the eggplant, zucchini, and bell peppers on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
   • Roast the vegetables in the oven for 20-25 minutes, flipping halfway through, until they are tender and lightly browned. Set aside to cool.

3. Prepare the Tomato Sauce:

   • While the vegetables are roasting, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
   • Add the garlic and sauté for 1 minute, until fragrant.
   • Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar (if using). Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning to taste.

4. Prepare the Cheese Mixture:

   • In a medium bowl, mix together the ricotta cheese, 1 cup of the shredded mozzarella, Parmesan cheese, and the beaten egg. Season with a little salt and pepper.

5. Assemble the Lasagna:

   • Lower the oven temperature to 375°F (190°C).
   • In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom.
   • Place a layer of lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture on top of the noodles, followed by a layer of roasted vegetables. Spoon some tomato sauce over the vegetables.
   • Repeat the layers (noodles, ricotta, vegetables, sauce) two more times, ending with a final layer of noodles and sauce on top.

6. Top with Cheese:

   • Sprinkle the remaining 1 cup of shredded mozzarella on top of the lasagna. Cover the dish with aluminum foil.

7. Bake the Lasagna:

   • Bake the lasagna, covered, in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

8. Serve:

   • Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil or parsley and serve warm.

Optional Variations:

• Add Spinach: Layer some fresh spinach or sautéed kale between the layers for extra greens.
• Make it Vegan: Use vegan ricotta and mozzarella, and skip the egg for a vegan version.
• Add Mushrooms: Sauté mushrooms with the onions for a deeper, umami flavor.

This vegetable lasagna with eggplant and tomato sauce is a comforting, flavorful meal, perfect for feeding a crowd or meal prepping for the week. Enjoy!