Description
This meatless lasagna recipe delivers crispy edges and a creamy, flavorful center, transforming simple ingredients into a rich, satisfying meal perfect for family dinners and busy weeknights.
Ingredients
- 14 lasagna noodles (approx. 275 g / 9.7 oz), oven-ready or regular
- 500 g (17.6 oz) full-fat ricotta
- 150 g (5.3 oz) feta
- 1 large egg
- Zest of 1 lemon
- 2 tbsp za’atar
- 300 g (10.6 oz) mozzarella
- 80 g (2.8 oz) Parmesan
- 3 large red bell peppers (600 g / 21.2 oz)
- 800 g (28.2 oz) crushed tomatoes
- 1 medium onion
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil, plus extra for finishing
- Fresh parsley, for garnish
- Toasted pine nuts, for garnish
Instructions
- Prep and Roast Peppers: Preheat oven to 200°C (400°F). Halve bell peppers, roast for 25-30 minutes until skins char and flesh tenderizes. Steam covered for 10 minutes, then peel.
- Build Red Pepper Sauce: In a large pot, heat 2 tbsp olive oil over medium heat. Saute onion for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in peeled peppers, crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer for 15-20 minutes to meld flavors, then puree until smooth (add water or broth if sauce thickens too much).
- Mix Ricotta Filling: Combine ricotta, feta, egg, lemon zest, 1 tbsp za’atar, salt, and black pepper in a bowl. Mix until creamy and well combined.
- Layering Preparation: Cook regular noodles al dente if using. Preheat oven to 190°C (375°F). Grease a 23×33 cm (9×13 inch) baking dish. Spread 250 mL (1 cup) of red pepper sauce on the bottom of the dish to prevent sticking.
- Layer the Lasagna: Place 3-4 lasagna noodles over the sauce. Top with half of the ricotta mixture, 100g mozzarella, 25g Parmesan, and 250 mL of sauce. Repeat these layers. Finish the top noodles with the remaining sauce, 100g mozzarella, 30g Parmesan, and 1 tbsp za’atar.
- Bake and Rest: Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for another 20-25 minutes, or until golden brown and bubbly. Let the lasagna rest for 15-20 minutes before slicing for cleaner, more stable servings.
Notes
If sauce thickens too much, add water or broth. For dairy-free, use blended silken tofu or plant-based cheese; for an egg-free binder, use a flax egg. Resting the lasagna for 15-20 minutes after baking ensures clean, stable slices.
- Prep Time: 45 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (300 g)
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 60 mg