Three-Cheese Vegetable Lasagna

1 HOURS 30 MINUTES | Moderate | 8 Servings

Nutrition per serving:

480 Cals, 23g Protein, 50g Carbs, 22g Fat, 11g Sugar

Time Required

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes

Ingredients

The Vegetable Layer:

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow squash, sliced
• 1 cup baby spinach
• 2 tbsp olive oil
• Salt & pepper to taste

The Cheese Filling:

• 2 cups ricotta cheese
• 1 egg
• 1/4 cup grated parmesan
• Salt & pepper

Other Ingredients:

• 1 box no-boil lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan (extra)
• 2 cups marinara sauce
• 2 cups béchamel sauce (or more marinara for simplicity)
• Fresh basil (for garnish)

Instructions

Roast vegetables & Mix cheese filling

1. Preheat oven to 375°F (190°C).
2. Toss zucchini, squash, peppers, and spinach with olive oil, salt, and pepper. Roast on a baking sheet for 15–20 min.
3. In a bowl, combine ricotta, egg, 1/4 cup parmesan, salt, and pepper.

Assemble lasagna

1. Spread a layer of béchamel or marinara in the bottom of a 9×13-inch baking dish.
2. Add a layer of noodles, followed by ricotta mixture, roasted vegetables, shredded mozzarella, and sauce.
3. Repeat layers, ending with sauce and a generous sprinkle of mozzarella and parmesan.

Bake & Rest

1. Bake covered with foil for 25 min, then uncover and bake another 20–25 min until golden and bubbly.
2. Rest 10 min, then slice and serve.

A rich and satisfying baked dish layered with ricotta, mozzarella, parmesan, and roasted vegetables, all enveloped in a creamy béchamel sauce. A Shavuot favorite with great texture and bold flavor.