Roasted Vegetable Lasagna
A vibrant and comforting vegetarian lasagna packed with caramelized roasted vegetables and creamy layers of melted cheese.
Ingredients
- •1 medium zucchini, sliced into half-moons
- •1 red bell pepper, chopped into 1-inch pieces
- •1 medium yellow onion, chopped
- •2 tablespoons olive oil
- •1/2 teaspoon dried oregano
- •1 jar (24 oz) high-quality marinara sauce
- •9 no-boil lasagna noodles
- •15 oz (425g) ricotta cheese
- •2 cups (200g) shredded mozzarella cheese
- •1/2 cup (50g) grated parmesan cheese
- •1 large egg, lightly beaten
- •1/4 cup fresh basil leaves, torn
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the zucchini, bell pepper, and onion with olive oil, salt, pepper, and oregano on a large baking sheet and roast for 20 minutes until tender and slightly charred.
- 2
In a medium bowl, combine the ricotta cheese, beaten egg, half of the parmesan, and half of the basil.
- 3
Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
- 4
Place 3 lasagna noodles over the sauce, top with one-third of the ricotta mixture, one-third of the roasted vegetables, and a sprinkle of mozzarella.
- 5
Repeat the layers twice more, ending with a final layer of noodles topped with the remaining sauce, remaining mozzarella, and the rest of the parmesan.
- 6
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbling and golden brown.
💡 Chef tips
- For a deeper flavor, add a teaspoon of balsamic vinegar to the vegetables before roasting.
- Assemble the lasagna up to 24 hours in advance and keep it refrigerated; just add 10 extra minutes to the covered baking time.
- Let the lasagna rest for 10 minutes after taking it out of the oven to ensure clean, beautiful slices.
✅ How it should turn out
The lasagna should emerge with a golden, bubbling cheese crust, smelling of roasted sweet peppers and fresh basil, with tender layers that hold their shape perfectly when sliced.