Description
This roasted vegetable lasagna is a hearty, wholesome, and flavor-packed twist on the classic. Layers of tender roasted veggies, creamy ricotta, savory marinara, and gooey melted cheese make this the ultimate comfort food—perfect for vegetarians and veggie-lovers alike.
Ingredients
For the Roasted Vegetables:
-
1 zucchini, sliced
-
1 yellow squash, sliced
-
1 red bell pepper, chopped
-
1 yellow bell pepper, chopped
-
1 red onion, chopped
-
1 tablespoon olive oil
-
Salt and pepper, to taste
For the Ricotta Mixture:
-
1 1/2 cups ricotta cheese
-
1 egg
-
1/2 cup grated Parmesan cheese
-
1 teaspoon Italian seasoning
-
Salt and pepper, to taste
Other Ingredients:
-
9 lasagna noodles (regular or oven-ready)
-
3 cups marinara sauce
-
2 cups shredded mozzarella cheese
-
Fresh basil, for garnish (optional)
Instructions
-
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
Roast the vegetables: Toss zucchini, squash, bell peppers, and onion with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.
-
Cook lasagna noodles according to package instructions (if not using oven-ready), then drain and set aside.
-
Make the ricotta mixture: In a bowl, mix ricotta, egg, Parmesan, Italian seasoning, salt, and pepper until well combined.
-
Assemble the lasagna:
-
Spread a thin layer of marinara on the bottom of a 9×13 inch baking dish.
-
Layer 3 noodles, half of the ricotta mixture, half the roasted vegetables, and 1 cup marinara.
-
Repeat with 3 more noodles, remaining ricotta, remaining vegetables, and 1 cup marinara.
-
Top with last 3 noodles, remaining marinara, and sprinkle mozzarella evenly over the top.
-
-
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes, or until bubbly and golden on top.
-
Rest and serve: Let sit for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
-
You can prep this lasagna a day ahead and bake it when ready.
-
Add mushrooms, spinach, or eggplant for extra veggies.
-
For a vegan version, use plant-based ricotta and mozzarella.