Vegetable And Ricotta Lasagne Recipe

Name: Vegetable And Ricotta Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs eggplant, cut into chunks; 2 None red onions, cut into eighths; 2 None red pepper, seeded and cut into thick strips; 1 lb zucchini, cut into thick slices; 5 cloves garlic, unpeeled; 1/3 cup olive oil; 13 oz fresh lasagne sheets; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; None None FOR THE CHEESE SAUCE; 4 tbsp (1/2 stick) butter; 1/3 cup flour; 3 cups milk; 1/2 cup grated Cheddar cheese

Servings: persons

2 lbs eggplant, cut into chunks
2 None red onions, cut into eighths
2 None red pepper, seeded and cut into thick strips
1 lb zucchini, cut into thick slices
5 cloves garlic, unpeeled
1/3 cup olive oil
13 oz fresh lasagne sheets
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
None None FOR THE CHEESE SAUCE
4 tbsp (1/2 stick) butter
1/3 cup flour
3 cups milk
1/2 cup grated Cheddar cheese

1
Preheat the oven to 400u00b0F. Lightly grease a 2 1/2-quart baking dish. Toss eggplant, onion, red pepper, zucchini, garlic and oil in a baking pan. Season.
2
Bake for 50 mins, until vegetables are soft. Remove garlic skins when cool enough.
3
Meanwhile, for the cheese sauce, melt butter in a medium saucepan on medium heat. Stir in flour. Pour in milk and bring to a boil, stirring. Reduce heat to low and simmer for 5 mins. Add cheese and season to taste.
4
Spoon a 1/4 of cheese sauce evenly into the prepared dish. Cover with 3 lasagne sheets, cutting to fit dish. Top with 1/2 the vegetables, 1/2 the ricotta cheese, 1/4 of cheese sauce and 3 lasagne sheets; repeat layers. Top with remaining sauce and Parmesan cheese.
5
Bake for 1 hour, until golden.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs eggplant, cut into chunks, 2 None red onions, cut into eighths, 2 None red pepper, seeded and cut into thick strips, 1 lb zucchini, cut into thick slices, and more.

Yes, Vegetable And Ricotta Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable And Ricotta Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions