Hairy Bikers Roasted Vegetable Lasagne is made with zucchini, red pepper, button mushrooms, lasagna noodles, ricotta cheese, Parmesan cheese, egg, marinara sauce, and mozzarella cheese. This easy Roasted Vegetable Lasagne recipe creates a delicious dinner that takes about 35 minutes to prepare and can serve up to 4 people.
Hairy Bikers Roasted Vegetable Lasagne Ingredients
How To Make Hairy Bikers Roasted Vegetable
- Preheat the oven to 400°F.
- Roast vegetables: On a cookie sheet, place zucchini, peppers, and mushrooms in one layer. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 10-15 minutes until veggies are tender.
- Prepare cheese mixture: Meanwhile, stir together the ricotta, egg, and Parmesan cheese in a separate basin. Set aside.
- Assemble stacks: To assemble stacks, spread one lasagna noodle on a greased cookie sheet. Spread the marinara sauce over the noodles, top with the veggies, then the ricotta mixture, and the mozzarella. Top with another noodle and repeat layering.
- Top the stack: End with the last noodle, the rest of the marinara sauce, and the rest of the mozzarella.
- Bake: Bake in the preheated oven for 10–15 minutes, or until the cheese is melted and browned. Let it rest for 5 minutes, and then cut the stack in half. Stack one on top of the other and serve.
Recipe Tips
- Slice Zucchini Thin: Cut the zucchini into thin and even pieces so they cook the same way. This stops some pieces from burning while others stay raw.
- Roast Veggies Right: Cook the vegetables in the oven for 10-15 minutes until they are soft but not too soft. Watch them to stop them from overcooking.
- Mix Cheese Well: Stir the ricotta, egg, and Parmesan cheese until smooth. This helps you spread it easily on the noodles.
- Layer Evenly: When you build the lasagna, spread each layer evenly. This way, each bite has noodles, sauce, veggies, and cheese.
- Let it Rest: After baking, let the lasagna sit for 5 minutes. This makes it easier to cut and serve without falling apart.
What To Serve With Roasted Vegetable Lasagne?
Roasted Vegetable Lasagne goes well with garlic bread, green salad, steamed broccoli, or roasted potatoes. It can also be served with Caesar salad, sautéed spinach, grilled asparagus, or fresh fruit salad for a tasty meal.
How To Store Roasted Vegetable Lasagne?
- Refrigerate: Store the lasagne in an airtight container in the fridge for up to 3 days.
- Freeze: Place the lasagne in a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
How To Reheat Roasted Vegetable Lasagne?
- In The Oven: Preheat the oven to 350°F. Place the lasagne in an oven-safe dish, cover with foil, and heat for 20-25 minutes until warm.
- In The Microwave: Place a piece of lasagne on a microwave-safe plate and cover. Heat on medium power for 2-3 minutes until hot.
Hairy Bikers Roasted Vegetable Lasagne Nutrition Fact
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 480mg
- Total Carbohydrates: 23g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 14g
More Hairy Bikers Recipes:
- Hairy Bikers Spinach And Ricotta Lasagne
- Hairy Bikers Slow Cooker Sausage Casserole
- Hairy Bikers Lamb Curry Slow Cooker
- Hairy Bikers Potato Dauphinoise
Hairy Bikers Roasted Vegetable Lasagne
Description
Hairy Bikers Roasted Vegetable Lasagne is made with zucchini, red pepper, button mushrooms, lasagna noodles, ricotta cheese, Parmesan cheese, egg, marinara sauce, and mozzarella cheese. This easy Roasted Vegetable Lasagne recipe creates a delicious dinner that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven to 400°F.
- Roast vegetables: On a cookie sheet, place zucchini, peppers, and mushrooms in one layer. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 10-15 minutes until veggies are tender.
- Prepare cheese mixture: Meanwhile, stir together the ricotta, egg, and Parmesan cheese in a separate basin. Set aside.
- Assemble stacks: To assemble stacks, spread one lasagna noodle on a greased cookie sheet. Spread the marinara sauce over the noodles, top with the veggies, then the ricotta mixture, and the mozzarella. Top with another noodle and repeat layering.
- Top the stack: End with the last noodle, the rest of the marinara sauce, and the rest of the mozzarella.
- Bake: Bake in the preheated oven for 10–15 minutes, or until the cheese is melted and browned. Let it rest for 5 minutes, and then cut the stack in half. Stack one on top of the other and serve.
Notes
- Slice Zucchini Thin: Cut the zucchini into thin and even pieces so they cook the same way. This stops some pieces from burning while others stay raw.
- Roast Veggies Right: Cook the vegetables in the oven for 10-15 minutes until they are soft but not too soft. Watch them to stop them from overcooking.
- Mix Cheese Well: Stir the ricotta, egg, and Parmesan cheese until smooth. This helps you spread it easily on the noodles.
- Layer Evenly: When you build the lasagna, spread each layer evenly. This way, each bite has noodles, sauce, veggies, and cheese.
- Let it Rest: After baking, let the lasagna sit for 5 minutes. This makes it easier to cut and serve without falling apart.
Hairy Bikers Roasted Vegetable Lasagne, Roasted Vegetable Lasagne Uk Recipe