Roasted Vegetable Lasagna with ricotta is the perfect dish to make for the week, to serve for Meatless Monday, or even to serve to guests for a casual dinner with a big green salad on the side. If you’re bringing a meal to a friend who just had a baby or lost a loved one, this is also the perfect dish. It’s comforting, but still packed with veggies, and can be popped in the freezer for future enjoyment, too.
INGREDIENTS (4 PEOPLE) FOR MAKING ROASTED VEGETABLE LASAGNA WITH RICOTTA
- 1 large zucchini
- 1 eggplant
- 1 red pepper
- 1/2 glass of tomato sauce
- 250 g of cream cheese (Philadelphia type)
- 250g ricotta cheese
- 9 or 12 sheets of lasagna pasta (depending on the size of the dish)
- 90g grated mozzarella
- olive oil
- salt and pepper
PREPARATION OF MAKING ROASTED VEGETABLE LASAGNA WITH RICOTTA
First, we roast the vegetables, to do this, wrap each vegetable (1 zucchini, 1 pepper, and 1 aubergine) in aluminum foil and place them on the oven tray at 200º (with the oven already preheated) and bake until tender for about 35 minutes approx.
We take out the vegetables, remove the aluminum foil, and without peeling them (the skin can be eaten and also has many nutrients) we cut them into longitudinal strips 0.5 cm wide. We salt them.
On the other hand, in a bowl mix the cream cheese with the ricotta cheese. The texture has to be similar to that of a bechamel, so we can add a splash of milk to thin the cheese if it seems too thick. Season and reserve.
To prepare the lasagna sheets, follow the instructions on the packaging. Normally you have to soak them for 10 minutes in slightly hot water.
Assemble the lasagna, to do this in an oven-safe dish, pour two tablespoons of the tomato sauce and spread it, and cover it with sheets of lasagna.
Arrange the vegetables in an orderly fashion, each strip next to the other (half of the vegetables that we have cooked), add a splash of oil, and spread 1/4 of the cream cheese that we have prepared before. We repeat the process again (tomato+vegetables+oil+cheese cream)
Cover with the last layer of pasta spread over it 1/2 of the cheese cream, and sprinkle the grated mozzarella cheese on top.
We bake at 180º for 25 minutes or until the surface of the lasagna is already golden.