Roasted Vegetable Lasagna (Printable)
Oven-roasted vegetables and creamy cheese layered with tomato sauce and tender pasta for a comforting Italian meal.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into 1/4-inch rounds
02 - 1 medium eggplant, sliced into 1/4-inch rounds
03 - 1 red bell pepper, cut into strips
04 - 1 yellow bell pepper, cut into strips
05 - 1 red onion, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs
08 - Salt and freshly ground black pepper, to taste
→ Cheese & Dairy
09 - 2 cups ricotta cheese
10 - 1 large egg
11 - 1/2 cup grated Parmesan cheese
12 - 2 cups shredded mozzarella cheese
→ Pasta & Sauce
13 - 9 to 12 no-boil lasagna noodles or cooked regular lasagna noodles
14 - 4 cups tomato pasta sauce (marinara or passata)
15 - 2 tablespoons chopped fresh basil (optional)
# Directions:
01 - Preheat oven to 425°F. Line two large baking sheets with parchment paper. Arrange zucchini, eggplant, bell peppers, and onion across the sheets. Drizzle with olive oil, sprinkle with dried Italian herbs, salt, and pepper, then toss to coat evenly.
02 - Roast vegetables for 20 to 25 minutes, flipping halfway through, until tender and lightly caramelized. Remove from oven and reduce oven temperature to 375°F.
03 - In a mixing bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese. Stir thoroughly and set aside.
04 - Spread a thin layer of tomato sauce in a 9x13-inch baking dish. Arrange a layer of lasagna noodles, half the roasted vegetables, half the ricotta mixture, one-third of the mozzarella cheese, then more tomato sauce.
05 - Add another layer of noodles followed by remaining roasted vegetables, remaining ricotta mixture, one-third of the mozzarella, and additional tomato sauce.
06 - Finish with a final layer of noodles and remaining tomato sauce. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
07 - Cover the dish with aluminum foil and bake for 25 minutes at 375°F.
08 - Remove foil and continue baking for 15 to 20 minutes until the cheese is golden and bubbling.
09 - Let the lasagna rest for 10 to 15 minutes before slicing. Garnish with fresh basil if desired.
# Cooking Tips:
01 -
- It's packed with layers of roasted vegetables that add a delicious depth of flavor you might not expect in a lasagna.
- The creamy ricotta mixture balances out the acidity of the tomato sauce, making every bite perfectly harmonious.
02 -
- Don't skip roasting the vegetables first; it adds a caramelized flavor depth no one expects in a lasagna.
- Let the lasagna rest before slicing—cutting it too soon will cause layers to slide apart and make the dish look messy.
03 -
- Roasting your vegetables on high heat ensures they get that perfect caramelization instead of steaming and becoming soggy.
- Using no-boil noodles helps everything meld better and saves you a step without sacrificing texture.