Roasted Vegetable Lasagna (Printable Version)
A rich lasagna layered with roasted veggies, creamy ricotta, and tomato sauce, ideal for vegetarian palates.
# What You 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 regular, cooked as per package instructions)
14 - 4 cups tomato pasta sauce (marinara or passata)
15 - 2 tablespoons chopped fresh basil (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line two large baking sheets with parchment paper.
02 - Arrange zucchini, eggplant, bell peppers, and onion on baking sheets. Drizzle with olive oil, sprinkle with dried Italian herbs, salt, and pepper. Toss well to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, turning halfway through, until tender and lightly caramelized. Remove from oven and reduce temperature to 375°F.
04 - In a mixing bowl, combine ricotta cheese, egg, and half of the grated Parmesan. Stir until well blended and set aside.
05 - Spread a thin layer of tomato sauce on the base of a 9x13-inch baking dish. Layer with lasagna noodles, half the roasted vegetables, half the ricotta mixture, one-third of the shredded mozzarella, and more sauce.
06 - Repeat layering with noodles, remaining roasted vegetables, remaining ricotta mixture, one-third of the mozzarella, and sauce.
07 - Top with a final noodle layer, the remaining tomato sauce, and sprinkle with remaining mozzarella and Parmesan cheese.
08 - Cover the dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and continue baking for an additional 15 to 20 minutes until the cheese is golden and bubbling.
10 - Allow the dish to rest for 10 to 15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- This lasagna feels like a well-kept secret between friends because it manages to be hearty yet light enough that you never feel weighed down.
- The layers of vegetables roasting to perfection became my go-to comfort whenever I wanted something satisfying without meat.
02 -
- Roasting the vegetables well is the key; it intensifies their flavor and prevents a watery lasagna.
- Letting the lasagna rest after baking is essential so the layers firm up and slice cleanly.
03 -
- If your veggies release too much water, drain them slightly before layering to keep the lasagna from becoming soggy.
- Use a mix of cheeses—not just mozzarella—to add depth and creaminess that transforms the dish.