Roasted Vegetable Lasagna
Discover the ultimate comfort food that’s both nutritious and incredibly delicious with this Roasted Vegetable Lasagna. This best vegetarian lasagna recipe with roasted vegetables and ricotta cheese transforms simple ingredients into a show-stopping main dish that will impress both vegetarians and meat-lovers alike.
What sets this recipe apart is the caramelization achieved by roasting the vegetables before layering, which intensifies their natural sweetness and creates deeper, more complex flavors. The combination of creamy ricotta cheese, rich tomato sauce, and perfectly roasted vegetables nestled between tender pasta sheets makes this dish a true crowd-pleaser that’s perfect for family dinners, holiday gatherings, or meal prep for the week ahead.
❤️ Why You’ll Love This Recipe
- 🍽️ Restaurant-Quality at Home: Achieve that perfect balance of creamy, savory, and sweet flavors that rivals any Italian restaurant.
- ⏱️ Perfect for Meal Prep: Make ahead and reheat beautifully, with flavors that deepen overnight.
- ✨ Nutritionally Balanced: Packed with vitamins from roasted vegetables and protein from ricotta cheese.
- 👨👩👧👦 Family-Friendly: Even picky eaters will love the sweet roasted vegetables and creamy cheese layers.
Roasted Vegetable Lasagna
Ingredients
- 2 medium zucchinis, sliced into ¼-inch rounds
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 medium eggplant, cut into ½-inch cubes
- 1 large yellow onion, sliced
- 3 tablespoons olive oil, divided
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 24 oz marinara sauce
- 12 no-boil lasagna noodles
- ¼ cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. In a large bowl, combine zucchini, bell peppers, eggplant, and onion with 2 tablespoons olive oil, Italian seasoning, garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Spread vegetables evenly on baking sheets and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- While vegetables roast, prepare the ricotta mixture for this best vegetarian lasagna recipe with roasted vegetables and ricotta cheese. In a medium bowl, combine ricotta cheese, egg, ¼ cup Parmesan cheese, fresh basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until well combined.
- Reduce oven temperature to 375°F (190°C). Lightly grease a 9×13 inch baking dish with remaining 1 tablespoon olive oil. Spread ½ cup marinara sauce evenly over the bottom of the dish.
- Arrange 4 lasagna noodles over the sauce (they can slightly overlap). Spread ⅓ of the ricotta mixture over noodles, followed by ⅓ of the roasted vegetables, ½ cup marinara sauce, and ½ cup mozzarella cheese.
- Repeat layers twice more: noodles, ricotta mixture, vegetables, sauce, and mozzarella. For the final layer, place remaining 4 noodles, cover with remaining marinara sauce, sprinkle with remaining mozzarella and Parmesan cheeses.
- Cover dish tightly with aluminum foil. Bake for 40 minutes. Remove foil and bake uncovered for an additional 15-20 minutes until cheese is golden brown and bubbly.
- Let lasagna rest for 15-20 minutes before slicing. This allows the layers to set properly and makes cleaner cuts. Garnish with additional fresh basil if desired.
💡 CHEF’S TIP: For deeper flavor, roast the vegetables a day ahead and store refrigerated. The extra time allows the vegetables to develop more complex flavors that will shine in your lasagna.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 22 g |
| Carbohydrates | 35 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 720 mg |
❓ Frequently Asked Questions
Can I use regular lasagna noodles instead of no-boil?
Yes, but you’ll need to cook them according to package directions first. Be sure to drain well and pat dry with paper towels to prevent watery lasagna. No-boil noodles are recommended because they absorb excess moisture from the vegetables and sauce.
How can I make this recipe gluten-free?
Substitute the regular lasagna noodles with gluten-free lasagna noodles. Look for brown rice or corn-based varieties. You may need to add an extra ¼ cup of sauce since gluten-free noodles tend to absorb more liquid during baking.
Can I freeze Roasted Vegetable Lasagna?
Absolutely! Assemble the lasagna completely but do not bake. Wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in refrigerator, then bake as directed, adding 10-15 minutes to covered baking time.
Conclusion
This Roasted Vegetable Lasagna truly earns its title as the best vegetarian lasagna recipe with roasted vegetables and ricotta cheese. The caramelized vegetables add incredible depth of flavor that transforms this classic dish into something extraordinary. Whether you’re serving it for a special occasion or as a comforting weeknight meal, this lasagna is sure to become a family favorite.
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