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Roasted Vegetable Lasagna

A hearty slice of roasted vegetable lasagna with melted cheese and visible layers of vegetables.
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A hearty and flavorful meatless lasagna packed with roasted vegetables, creamy ricotta, and melted mozzarella. Perfect for meal prep and cozy dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lasagna noodles
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 24 ounces marinara sauce
  • 1 pound mozzarella cheese, shredded
  • 2 cups mixed roasted vegetables (such as zucchini, bell peppers, onions, mushrooms)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, salt, pepper, and parsley. Mix well.
  4. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  5. Arrange a layer of cooked lasagna noodles over the sauce.
  6. Spread half of the ricotta mixture over the noodles.
  7. Top with one-third of the shredded mozzarella cheese and one-third of the roasted vegetables.
  8. Spoon about one-third of the remaining marinara sauce over the vegetables.
  9. Repeat the layers: noodles, remaining ricotta mixture, half of the remaining mozzarella, half of the remaining roasted vegetables, and another third of the marinara sauce.
  10. Add a final layer of noodles, the remaining marinara sauce, remaining roasted vegetables, and the remaining mozzarella cheese.
  11. Cover the baking dish with foil.
  12. Bake for 25 minutes.
  13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  14. Let the lasagna rest for 10 minutes before serving.

Notes

  • For make-ahead, assemble the lasagna, cover tightly, and refrigerate for up to 2 days before baking. You may need to add a few extra minutes to the baking time.
  • To freeze, assemble the lasagna and cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
  • Feel free to swap the roasted vegetables with your favorites. Good options include eggplant, butternut squash, or broccoli.
  • Ensure your marinara sauce is a good quality one, as it is a primary flavor component.

Nutrition

Find it online: https://dishicious.com/roasted-vegetable-lasagna/