HOW NOT TO DIE COOKBOOK | ROASTED VEGETABLE LASAGNA // EPISODE 3

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular pasta sheets

Whole wheat noodles offer more fiber, while regular sheets are usually less expensive.

Preheat the oven to 375°F (190°C).

Slice the zucchini, bell peppers, and mushrooms into thin strips.

Chop the spinach and onion finely.

Heat olive oil in a large skillet over medium heat.

Add the onion and garlic, sautéing until translucent, about 3-4 minutes.

Add the sliced vegetables and spinach to the skillet, cooking until tender, about 5-7 minutes.

Season the vegetable mixture with salt, black pepper, basil, and oregano, then remove from heat.

In a bowl, combine ricotta cheese, egg, and a pinch of salt and pepper, mixing well.

Spread a layer of tomato sauce on the bottom of a baking dish.

Layer lasagna noodles over the sauce, followed by half of the vegetable mixture and half of the ricotta mixture.

Sprinkle with mozzarella cheese, then repeat the layers with noodles, remaining vegetables, ricotta, and sauce.

Top the final layer with remaining noodles, tomato sauce, and mozzarella cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Let the lasagna rest for 10 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens