Roasted Vegetable Lasagna (1 Hr, 35 Mins)

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Roasted vegetable lasagna is a hearty and wholesome dish that brings together the best of fresh, colorful vegetables layered with rich tomato sauce and creamy cheese.

This lasagna offers a delicious twist on the classic recipe by incorporating a variety of roasted veggies, which adds depth and a slightly smoky flavor.

The combination of flavors and textures creates a comforting meal that is perfect for family dinners or special gatherings.

Despite its impressive appearance, this dish is straightforward to assemble and can be prepared ahead of time, making it a convenient option for busy schedules.

  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 35 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 1 large zucchini, sliced
  • 1 large eggplant, sliced
  • 2 red bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • Salt and pepper, to taste
  • 9 lasagna noodles
  • 2 cups (500g) ricotta cheese
  • 2 cups (200g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg
  • 4 cups (960ml) marinara sauce
  • 2 tsp dried Italian seasoning
  • 2 cloves garlic, minced
  • Fresh basil, for garnish

Instructions

  1. Preheat the oven (5 minutes): Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Roast the vegetables (30 minutes): Place the sliced zucchini, eggplant, bell peppers, and red onion on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until the vegetables are tender and slightly charred.
  3. Cook the lasagna noodles (10 minutes): While the vegetables are roasting, cook the lasagna noodles according to the package instructions. Drain and set aside.
  4. Prepare the cheese mixture (5 minutes): In a medium bowl, mix the ricotta cheese, 1 1/2 cups of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, and minced garlic until well combined.
  5. Assemble the lasagna (10 minutes): Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce. Spread one-third of the cheese mixture over the noodles, followed by one-third of the roasted vegetables. Repeat the layers two more times, ending with a final layer of noodles and marinara sauce. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
  6. Bake the lasagna (30 minutes): Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
  7. Let the lasagna rest (15 minutes): Allow the lasagna to cool for 15 minutes before slicing. Garnish with fresh basil before serving.

Notes

To perfect this roasted vegetable lasagna, be sure to roast the vegetables until they are tender and slightly charred to bring out their natural sweetness and depth of flavor.

You can customize this recipe by using your favorite vegetables or adding a layer of sautéed spinach for extra nutrition.

This lasagna pairs wonderfully with a simple green salad and a glass of red wine. Leftovers can be stored in the refrigerator for up to three days or frozen for later enjoyment.

Serve this comforting and nutritious lasagna to delight your family and friends. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 9g
  • Sodium: 720mg
  • Fat: 18g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 18g
  • Cholesterol: 60mg

Pair this with...

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

For Tomorrow's Dinner

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Thai Green Curry Chicken (30 Minutes)

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