ベジタリアンレシピ ロースト野菜のラザニア by What Shall I Cook
Vegetarian Recipe – Lasagna with Roasted Vegetables by What Shall I Cook
Ingredients:
• 9–12 lasagna noodles (regular or no-boil)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow squash, sliced
• 200g mushrooms, sliced
• 3 cups fresh spinach
• 3 cups marinara sauce
• 2 cups ricotta cheese (or vegan alternative)
• 1 egg (optional, for binding)
• 1½ cups shredded mozzarella
• ½ cup grated Parmesan or nutritional yeast
• Salt, pepper, and Italian herbs to taste
• Fresh basil for garnish
🍽️ Instructions:
1. Roast the veggies: Preheat oven to 200°C (400°F). Toss zucchini, peppers, squash, and mushrooms with olive oil, salt, and herbs. Roast for 20–25 minutes until tender and slightly charred.
2. Sauté spinach: In a pan, cook onion and garlic until soft. Add spinach and cook until wilted. Set aside.
3. Mix ricotta filling: Combine ricotta, egg (if using), salt, pepper, and a bit of Parmesan.
4. Assemble: In a baking dish, spread a layer of marinara, then noodles, ricotta, roasted veggies, spinach, and mozzarella. Repeat layers, finishing with sauce and cheese on top.
5. Bake: Cover with foil and bake at 180°C (350°F) for 30 minutes. Uncover and bake 10–15 more minutes until bubbly and golden.
6. Rest & serve: Let sit for 10 minutes before slicing. Garnish with fresh basil.