Ingredients
Lasagna Noodles – 9
Zucchini, Eggplant, Cherry Tomatoes (or substitute with Carrots/Bell Peppers) – 4 cups, cubed
Olive Oil – 2 tablespoons
Salt – 1 teaspoon
Freshly Ground Black Pepper – 1/2 teaspoon
Garlic (minced) – 1/2 teaspoon
Flour – 2 tablespoons
Milk or Coconut Milk – 1/2 cup
Vegetable Stock – 1 1/2 cups
Fresh Basil (or 1 teaspoon dried oregano) – 1/2 cup, chopped
Spinach (fresh or blanched frozen) – 2 cups
Ricotta Cheese – 1 1/2 cups
Parmesan Cheese or nutritional yeast (for vegan alternative) – 1 cup
Instructions
Preheat oven to 425°F (218°C)
Toss cubed zucchini, eggplant, and cherry tomatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until golden and tender. Blot roasted tomatoes with paper towels if needed
In a blender, puree vegetable stock, milk, and garlic. Add flour gradually while blending until sauce thicken
Layer in a 9×13-inch dish: Spread 1/2 cup white sauce, cover with a noodle sheet, then 1/4 cup roasted vegetables, 2 tablespoons ricotta mixture, 1/3 cup white sauce, and 1/4 cup spinach. Repeat layers, finishing with a top noodle sheet and sauce
Bake at 375°F (190°C) for 25 minutes. Let rest 10 minutes before slicing
Notes
For vegan version, substitute ricotta with a mashed-tofu or cashew-based mixture and use nutritional yeast
Blanch frozen spinach before using; cook, drain, and squeeze out excess water
Pre-salt zucchini and eggplant for 15 minutes on paper towels to reduce moisture
Use gluten-free noodles for dietary restrictions
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 25
- Category: Lunch
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 6g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg