Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Classic Kosher Vegetable Lasagna with Ricotta & Fresh Herbs

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Dairy (Milchig)

Vegetable lasagna layers roasted zucchini, eggplant, peppers and mushrooms with a herby tomato sauce, a ricotta and basil filling, and plenty of mozzarella and parmesan. It feeds a crowd and tastes even better the next day.

Getting Rid of Moisture

The biggest risk with vegetable lasagna is a watery result. Salt the zucchini and eggplant slices and let them drain for at least 30 minutes, then pat them dry. Roasting the vegetables before layering removes even more moisture and concentrates their flavor. Let the baked lasagna rest for 15 minutes before cutting so the layers set.

Kosher Notes

This is a dairy (milchig) recipe. Use cheeses with a reliable hechsher. Vegetable lasagna is a popular main for Shavuot.

Make-Ahead and Freezing

Assemble up to 24 hours ahead and refrigerate, adding 10 to 15 minutes to the covered baking time. Leftovers keep for 4 days and freeze for 3 months.

Classic Kosher Vegetable Lasagna with Ricotta & Fresh Herbs
Layers of roasted vegetables, creamy ricotta, and rich tomato sauce make this kosher vegetable lasagna a satisfying main dish that's perfect for feeding a crowd.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchini, sliced 1/4-inch thick
  • 1 large eggplant, sliced 1/4-inch thick
  • 2 large bell peppers, cut into strips any color
  • 8 oz mushrooms, sliced cremini or button
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt for salting vegetables
Sauce
  • 3 tablespoons olive oil
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
Cheese Layer
  • 15 oz ricotta cheese
  • 1 large egg beaten
  • 1/2 cup fresh basil chopped
  • 2 tablespoons fresh oregano chopped
  • 1/2 cup parmesan cheese grated
  • 1/4 teaspoon black pepper
Assembly
  • 12 sheets lasagna noodles
  • 16 oz mozzarella cheese shredded
  • 1/2 cup parmesan cheese grated, for topping

What I use for this recipe

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Method
 

Prep the Vegetables
  1. Slice zucchini and eggplant into 1/4-inch thick rounds. Lay them on paper towels and sprinkle both sides with 2 teaspoons kosher salt. Let sit for 30 minutes to draw out moisture.
  2. Preheat oven to 425°F. Line two large baking sheets with parchment paper.
  3. Pat the salted vegetables dry with paper towels. Arrange zucchini, eggplant, bell peppers, and mushrooms on the baking sheets. Drizzle with 2 tablespoons olive oil and toss to coat.
  4. Roast for 20-25 minutes until vegetables are tender and lightly browned. Remove and set aside. Reduce oven temperature to 375°F.
Make the Sauce
  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, oregano, basil, salt, and pepper.
  4. Simmer for 15 minutes, stirring occasionally, until sauce thickens slightly. Taste and adjust seasoning.
Prepare Cheese Mixture and Pasta
  1. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel.
  2. In a large bowl, combine ricotta, beaten egg, fresh basil, oregano, 1/2 cup parmesan, and black pepper. Mix well.
Assemble the Lasagna
  1. Grease a 9x13 inch baking dish. Spread 1 cup of sauce on the bottom.
  2. Layer 4 lasagna noodles over the sauce. Spread half the ricotta mixture over noodles.
  3. Add half the roasted vegetables and 1/3 of the mozzarella cheese. Top with 1 cup sauce.
  4. Repeat with 4 more noodles, remaining ricotta mixture, remaining vegetables, and another 1/3 of mozzarella. Add 1 cup sauce.
  5. Top with final 4 noodles, remaining sauce, remaining mozzarella, and 1/2 cup parmesan.
Bake
  1. Cover tightly with foil and bake for 45 minutes.
  2. Remove foil and bake for 15 more minutes until cheese is golden and bubbly.
  3. Let rest for 15 minutes before slicing and serving.

Notes

This lasagna can be assembled up to 24 hours ahead and refrigerated before baking. Add 10-15 minutes to the covered baking time if starting from cold. Leftover lasagna keeps in the refrigerator for 4 days and can be frozen for up to 3 months.
Nutrition Facts
10 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 17g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 780mg 34%
Dietary Fiber 6g 21%
Total Sugars 12g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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