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Rustic Vegetable Lasagna

This vegetable lasagna embraces the beauty of imperfection with uneven layers, charred edges, and bubbling cheese, creating a hearty, rustic dish. Made with roasted zucchini, eggplant, wilted spinach, and layers of cheese and tomato sauce, it develops a comforting, slightly charred finish that’s both satisfying and homey. The final texture is gooey, crispy around the edges, and full of vibrant vegetable flavors.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini sliced into ¼ inch rounds
  • 1 medium eggplant sliced into ¼ inch rounds
  • 4 cups fresh spinach or 2 cups frozen, squeezed dry
  • 15 oz ricotta cheese or firm tofu for dairy-free
  • 3 cups tomato sauce homemade or jarred
  • 12 noodles lasagna noodles preferably no-boil
  • 2 cups shredded mozzarella cheese
  • 0.5 cup Parmesan cheese for sprinkling
  • 2 tablespoons olive oil for roasting vegetables
  • 1 clove garlic minced
  • to taste salt and pepper for seasoning vegetables and ricotta

Equipment

  • Baking dish (9x13 inches)
  • Sharp Knife
  • Sauté pan
  • Mixing bowl
  • Spoon/spatula

Method
 

  1. Preheat your oven to 180°C (350°F). Slice zucchini and eggplant into thin ¼-inch rounds. In a sauté pan, heat olive oil over medium heat and cook the vegetable slices until they start to brown and become tender, about 4-5 minutes per side. Remove and set aside.
  2. In the same pan, add a little more olive oil and wilt the spinach until just darkened, about 2 minutes. Transfer to a bowl and season with salt and pepper to taste.
  3. In a mixing bowl, combine ricotta cheese with minced garlic, a pinch of salt and pepper, and blend until smooth and creamy. This will be your ricotta layer.
  4. Spread a thin layer of tomato sauce over the bottom of your baking dish. Place a layer of lasagna noodles over the sauce, slightly overlapping. Spread a third of the ricotta mixture evenly over the noodles, then add a layer of roasted vegetables and sprinkle with shredded mozzarella cheese.
  5. Repeat the layering process: noodles, ricotta, vegetables, and cheese until all ingredients are used, finishing with a layer of noodles topped with tomato sauce, mozzarella, and Parmesan cheese.
  6. Cover the dish with foil and bake for 35 minutes. Then, remove the foil and bake for an additional 10 minutes until the top is bubbling and slightly charred around the edges. Let the lasagna rest outside the oven for 10-15 minutes to set before slicing.
  7. Slice with a sharp knife dipped in hot water for clean cuts. Serve warm, enjoying the crispy edges and gooey layers that celebrate rustic, honest home cooking.

Notes

Use leftovers for next-day sandwiches or salads. Resting the lasagna improves the layering and ease of slicing. Feel free to add herbs like basil or oregano for extra flavor.