Putzel Kitchen

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Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Roasted vegetable lasagna.


  • 1 box lasagna noodles
  • 2 quarts basic tomato sauce (see recipe)
  • 16 ounces ricotta cheese, drained in strainer
  • 1 egg
  • 1/4 cup pesto (basil, garlic, olive oil, lemon - see recipe)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • shredded mozarella cheese, low moisture
  • 10 ounce box baby spinach
  • 2 eggplant, sliced lengthwise
  • 2 zucchini, sliced lengthwise
  • fresh basil
  • dried Italian seasoning
  • sea salt
  • black pepper
  • olive oil


  1. Preheat oven and air fryer to 400 degrees.
  2. Lightly brush eggplant & zucchini with olive oil and season with Italian seasoning, sea salt & freshly ground black pepper.
  3. Roast in oven and/or air fryer until golden brown. Let cool.
  4. Boil water and cook lasagna noodles or use no-boil noodles.
  5. Mix drained ricotta, egg, pesto, basil & oregano.
  6. Spray baking pan with olive oil or non-stick cooking spray.
  7. Cover pan with sauce and layer noodles, spinach, eggplant, zucchini, ricotta mixture and mozzarella. Repeat until pan is full.
  8. Bake in 350 degree oven for 30-45 minutes.

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