Roasted Vegetable Lasagna
Layers of tender pasta, sweet roasted vegetables, rich marinara, and gooey melted cheese come together in this comforting vegetarian masterpiece.
Ingredients
- •1 medium zucchini, sliced into half-moons
- •1 medium yellow bell pepper, cut into strips
- •1 red onion, cut into wedges
- •2 cups button mushrooms, quartered
- •3 tablespoons olive oil
- •2 cloves garlic, minced
- •1 teaspoon dried oregano
- •Salt and freshly ground black pepper to taste
- •9 lasagna noodles, boiled according to package directions
- •3 cups marinara sauce
- •15 oz ricotta cheese (425g)
- •1 large egg
- •2 cups shredded mozzarella cheese (200g)
- •1/2 cup grated Parmesan cheese (50g)
- •2 tablespoons fresh basil, chopped
Instructions
- 1
Preheat your oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper.
- 2
Toss the zucchini, yellow bell pepper, red onion, and mushrooms with olive oil, minced garlic, dried oregano, salt, and pepper on the prepared baking sheet.
- 3
Roast the vegetables in the preheated oven for 20 to 25 minutes until tender and slightly caramelized, then remove and set aside.
- 4
Reduce the oven temperature to 375 degrees F (190 degrees C).
- 5
In a medium bowl, mix together the ricotta cheese, egg, half of the Parmesan cheese, and a pinch of salt and pepper until well combined.
- 6
Spread a thin layer of marinara sauce across the bottom of a 9x13-inch baking dish.
- 7
Arrange three lasagna noodles side by side over the sauce.
- 8
Spread one-third of the ricotta mixture over the noodles, top with one-third of the roasted vegetables, and sprinkle with a layer of mozzarella cheese and marinara sauce.
- 9
Repeat the layers twice more, ending with a final layer of noodles topped with the remaining marinara sauce, the rest of the mozzarella cheese, and the remaining Parmesan cheese.
- 10
Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
- 11
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling, golden brown, and slightly crisp at the edges.
- 12
Let the lasagna rest for 15 minutes before slicing to allow the layers to set, then garnish with fresh chopped basil before serving.
💡 Chef tips
- You can use no-boil lasagna noodles to save time, just ensure you have enough extra marinara sauce so the noodles cook thoroughly in the oven.
- Assemble the lasagna a day in advance, keep it covered in the refrigerator, and simply add 10 extra minutes to the covered baking time when ready to cook.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual baked portions for up to 2 months.
✅ How it should turn out
The finished lasagna emerges bubbling and golden brown with a fragrant aroma of roasted garlic and herbs, featuring perfectly tender layers that hold their shape when sliced.