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Roasted Vegetable Lasagna

A generous slice of roasted vegetable lasagna on a plate, showcasing layers of pasta, cheese, and colorful vegetables.
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A hearty vegetarian lasagna featuring layers of roasted zucchini, bell peppers, and mushrooms, creamy ricotta, and no-soggy noodles. This recipe provides guidance on pre-roasting vegetables, choosing sauces, using no-boil noodles, and making ahead for easy serving.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium zucchini, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 12 no-boil lasagna noodles
  • 1 pound shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Toss zucchini, bell peppers, and mushrooms with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 20 minutes, or until tender and slightly browned. Set aside.
  2. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
  3. Spread about 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
  4. Arrange 3 no-boil lasagna noodles over the sauce.
  5. Spread half of the ricotta mixture evenly over the noodles.
  6. Layer half of the roasted vegetables over the ricotta.
  7. Spoon about 1 cup of marinara sauce over the vegetables.
  8. Sprinkle 1/3 of the mozzarella cheese over the sauce.
  9. Repeat the layers: 3 noodles, remaining ricotta mixture, remaining roasted vegetables, 1 cup marinara sauce, and another 1/3 of the mozzarella cheese.
  10. Top with the final 3 noodles, the remaining marinara sauce, and the remaining mozzarella cheese.
  11. Cover the baking dish tightly with aluminum foil.
  12. Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  13. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • To prevent a watery lasagna, ensure your roasted vegetables are not overcrowded on the baking sheet, allowing them to roast rather than steam. Patting down any excess moisture from the vegetables before roasting can also help.
  • For a make-ahead option, assemble the lasagna up to the point of baking, cover tightly, and refrigerate for up to 24 hours. You may need to add an extra 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • This recipe is a great candidate for freezing. Assemble the lasagna, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding extra time as needed.
  • Consider using a combination of marinara and béchamel sauce for a richer flavor profile.

Nutrition

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