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Creamy Spinach and Roasted Vegetable Lasagna

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A comforting vegetarian lasagna layered with tender pasta, creamy ricotta-spinach filling, roasted vegetables, and rich béchamel sauce, finished with golden, bubbly mozzarella and sweet blistered cherry tomatoes.

Ingredients

Scale
  • 9 lasagna noodles, cooked according to package instructions
  • 2 cups ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 cup roasted red bell peppers, sliced
  • 1 cup roasted mushrooms, sliced
  • 2 cups cherry tomatoes, halved (reserve some for topping)
  • 2 cups shredded mozzarella cheese
  • 2 cups béchamel sauce (white sauce)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh parsley or basil, for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.
  3. In a bowl, combine ricotta, Parmesan, egg, spinach, salt, and pepper. Mix well.
  4. Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer noodles, ricotta mixture, roasted peppers, mushrooms, and some cherry tomatoes. Drizzle with béchamel sauce and sprinkle with mozzarella.
  5. Repeat layers, finishing with noodles topped with béchamel, mozzarella, and reserved cherry tomatoes.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes, until cheese is golden and bubbly.
  7. Let rest for 10 minutes before slicing. Garnish with parsley or basil before serving.

Notes

  • Use oven-ready lasagna noodles to save time, adjusting the baking time if needed.
  • Roast vegetables in advance to make assembly quicker.
  • Béchamel sauce can be made ahead and stored in the fridge for up to 2 days.
  • For extra flavor, add a pinch of nutmeg to the béchamel sauce.

Nutrition

Keywords: creamy spinach lasagna, roasted vegetable lasagna, vegetarian lasagna, Italian baked pasta, béchamel lasagna

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