Description
A hearty, comforting baked dish layered with roasted vegetables, beans, warm spices, and plenty of melted cheese.
Ingredients
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2 tablespoons olive oil
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1 large zucchini, sliced
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1 large red bell pepper, diced
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1 large yellow bell pepper, diced
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1 medium red onion, chopped
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2 cups corn kernels
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3 cloves garlic, minced
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1 can (400 g / 14 oz) black beans, drained and rinsed
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1 can (400 g / 14 oz) pinto beans, drained and rinsed
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2 cups crushed tomatoes
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2 tablespoons tomato paste
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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1 teaspoon ground coriander
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½ teaspoon salt
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½ teaspoon black pepper
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2 cups shredded mozzarella cheese
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1½ cups shredded cheddar cheese
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1 cup ricotta cheese
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9 lasagna noodles
Instructions
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Preheat oven to 200°C (400°F). Roast vegetables with olive oil for 20–25 minutes.
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Simmer garlic, tomatoes, beans, tomato paste, and spices for 10 minutes.
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Cook lasagna noodles until al dente if using regular noodles.
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Layer sauce, noodles, vegetables, ricotta, and cheese in a greased baking dish.
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Cover and bake for 30 minutes. Uncover and bake 15–20 minutes more.
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Rest 10 minutes before serving.
Notes
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Let the lasagna rest before slicing for clean layers.
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Can be made ahead or frozen for later use.
- Prep Time: 25 minutes
- Cook Time: 50 minutes