Vegetable Lasagna Neomonde

Indulge in the hearty and wholesome flavors of Vegetable Lasagna Neomonde, a delectable twist on the classic comfort food that’s bursting with fresh, vibrant ingredients. Perfectly roasted zucchini, yellow squash, eggplant, and red bell peppers add a caramelized sweetness and smoky depth to each bite, while layers of creamy ricotta blended with fresh spinach provide rich, velvety texture. Tender lasagna noodles embrace the medley of vegetables and cheese, all brought together with a tangy marinara sauce and a golden, bubbly topping of mozzarella and Parmesan. This crowd-pleasing vegetarian dish is not only nourishing but also easy to prepare, making it ideal for weeknight dinners or special gatherings. Garnished with fresh basil for a fragrant finishing touch, this 9x13-inch lasagna serves eight and promises to be a centerpiece everyone will love.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2 medium Zucchini
• 2 medium Yellow squash
• 1 large Red bell pepper
• 1 medium Eggplant
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 16 ounces Ricotta cheese
• 1 large Egg
• 4 cups Fresh spinach
• 2 cups Mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 12 sheets Lasagna noodles
• 4 cups Marinara sauce
• 10 leaves Fresh basil leaves

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the zucchini, yellow squash, and eggplant into thin rounds, and cut the red bell pepper into thin strips.

Step 3

Toss the sliced vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and garlic powder. Spread them on a baking sheet in a single layer.

Step 4

Roast the vegetables in the oven for 20 minutes, flipping halfway through, until they are tender and slightly caramelized. Set them aside to cool.

Step 5

In a medium bowl, mix the ricotta cheese, egg, 1/2 teaspoon of salt, and chopped fresh spinach until thoroughly combined.

Step 6

Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface or parchment paper to prevent sticking.

Step 7

Lower the oven temperature to 375°F (190°C).

Step 8

Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 9

Layer 4 lasagna noodles over the sauce, slightly overlapping them. Add a layer of roasted vegetables, followed by 1/3 of the ricotta mixture, 1/3 of the mozzarella cheese, and 1/3 of the marinara sauce.

Step 10

Repeat layers two more times, ending with a layer of sauce and a final sprinkle of mozzarella and Parmesan cheese on top.

Step 11

Cover the baking dish with foil, making sure it is tented slightly to avoid contact with the cheese.

Step 12

Bake the lasagna in the oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is golden and bubbly.

Step 13

Remove the lasagna from the oven and let it rest for 10 minutes before slicing.

Step 14

Garnish with fresh basil leaves and serve warm. Enjoy!

Nutrition Facts

Serving size	(4030.0g)

Amount per serving	% Daily Value*
Calories	5272.5

Total Fat 200.4g	0%
Saturated Fat 85.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 753.5mg	0%
Sodium 13662.4mg	0%
Total Carbohydrate 661.2g	0%
Dietary Fiber 60.6g	0%
Total Sugars 109.8g
Protein 247.5g	0%

Vitamin D 53.8IU	0%
Calcium 4898.3mg	0%
Iron 38.7mg	0%
Potassium 5144.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 18.2%

Carbs: 48.6%