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Classic Kosher Vegetable Lasagna with Ricotta & Fresh Herbs - Italian recipe
I've made this vegetable lasagna probably fifty times over the years, and it never gets old. There's something so satisfying about layering all those vegetables between sheets of pasta, knowing you're creating something that'll feed a crowd and taste even better the next day. The key to great vegetable lasagna is getting rid of excess moisture. I learned this the hard way after serving a few watery disasters early on. Now I always salt my zucchini and eggplant slices and let them drain for at least 30 minutes. You'll be amazed how much liquid comes out. I also roast most of my vegetables beforehand, which concentrates their flavors and removes even more moisture. This version uses a mix of roasted zucchini, eggplant, bell peppers, and mushrooms layered with a rich tomato sauce and plenty of ricotta cheese. The ricotta mixture gets boosted with fresh basil, oregano, and a good amount of parmesan. I like to add a beaten egg to the ricotta too because it helps everything hold together when you slice it. Serve this alongside a simple green salad and some crusty bread. It's perfect for Shabbat dinner when you want something substantial that can sit in the oven while you're at services. The whole thing can be assembled a day ahead and just popped in the oven when you're ready. Leftovers reheat beautifully too.
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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

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.