Roasted Vegetable Lasagna

Instructions

1. Step 1

   Heat the oven to 220°C and position racks in the upper and lower thirds.

   Cookware: oven

2. Step 2

   Prepare the zucchini, eggplant, bell pepper, and red onion on the cutting board. Toss them with 2 tbsp (30 ml) olive oil, ⅞ tsp (5 gr) salt, and ⅜ tsp (1 gr) ground black pepper, then spread them across two rimmed baking sheets.

   Ingredients used: 300.0 gr Bell Pepper, 400.0 gr Eggplant, 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 200.0 gr Red Onion, 5.0 gr Salt, 300.0 gr Zucchini

   Cookware: cutting board, knife, rimmed baking sheet

3. Step 3

   Roast the vegetables until tender and browned at the edges, rotating the baking sheets halfway through.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Heat the remaining 1 tbsp (15 ml) olive oil in a large saucepan over medium heat. Add the garlic and cook until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil

   Cookware: large saucepan, wooden spoon

5. Step 5

   Add the tomato, basil, ½ tsp (3 gr) salt, and ⅜ tsp (1 gr) ground black pepper. Simmer over low heat, stirring occasionally, until slightly thickened.

   Timer: 15 min (fixed)

   Ingredients used: 20.0 gr Basil, 800.0 gr Canned Crushed Tomato, 1.0 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: large saucepan, wooden spoon

6. Step 6

   Whisk the ricotta, eggs, 80 gr Parmesan, the remaining ⅜ tsp (2 gr) salt, and the remaining ⅜ tsp (1 gr) ground black pepper in a large mixing bowl.

   Ingredients used: 2.0 piece Egg, 1.0 gr Ground Black Pepper, 80.0 gr Parmesan Cheese, 500.0 gr Ricotta Cheese, 2.0 gr Salt

   Cookware: Large Mixing Bowl, whisk

7. Step 7

   Lower the oven to 190°C. In the baking dish, layer some sauce, lasagna sheets, ricotta mixture, roasted vegetables, and mozzarella; repeat to make three filled layers, then finish with a final layer of sheets, the remaining sauce, mozzarella, and the remaining 40 gr Parmesan.

   Ingredients used: 250.0 gr Lasagna Sheets, 300.0 gr Mozzarella, 40.0 gr Parmesan Cheese

   Cookware: Large baking dish

8. Step 8

   Cover the baking dish tightly with aluminum foil and bake at 190°C.

   Timer: 30 min (fixed)

   Cookware: aluminum foil, Large baking dish, oven

9. Step 9

   Remove the foil and continue baking until the cheese is browned, the sauce bubbles at the edges, and the center reaches 74°C.

   Timer: 15 min (fixed)

   Cookware: aluminum foil, Large baking dish, oven

10. Step 10

    Rest the lasagna before cutting it into eight portions.

    Timer: 15 min (fixed)

    Cookware: Large baking dish