Roasted Vegetable Lasagna Recipe
If you’re craving a delicious, hearty, and healthy vegetarian meal, this Roasted Vegetable Lasagna is the perfect dish to add to your repertoire. Packed with flavor from roasted vegetables and creamy layers of cheese, it’s sure to be a hit with everyone at the dinner table. Plus, it’s a great way to get in those extra servings of vegetables!
Ingredients
For the Roasted Vegetables:
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small eggplant, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For the Lasagna:
- 9 lasagna noodles (regular or no-boil)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce (store-bought or homemade)
- Fresh basil for garnish (optional)
Instructions
1. Roast the Vegetables
Roasting the vegetables enhances their flavor, making them the perfect addition to your lasagna. Start by preheating your oven to 400°F (200°C).
On a baking sheet, toss the zucchini, bell peppers, eggplant, onion, and garlic with olive oil, salt, pepper, oregano, and basil. Spread them out in a single layer to ensure even cooking. Roast for about 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. Remove from the oven and set aside.
Pro Tip:
For even more flavor, try drizzling the roasted veggies with a little balsamic vinegar before roasting. This adds a tangy sweetness that complements the savory ingredients.
2. Prepare the Lasagna Noodles
While the vegetables roast, cook the lasagna noodles according to the package directions if you’re using regular noodles. If you’re using no-boil noodles, skip this step. Drain the noodles and set them aside.
3. Mix the Cheese Filling
In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and egg. Stir well until everything is thoroughly mixed. This will create the creamy, cheesy filling for your lasagna layers.
Pro Tip:
For extra richness, you can add a pinch of nutmeg to the ricotta mixture. It adds a subtle depth of flavor that complements the lasagna beautifully.
4. Assemble the Lasagna
Now that everything is prepped, it’s time to assemble the lasagna. In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Then, layer as follows:
- Place 3 lasagna noodles on top of the sauce.
- Add half of the roasted vegetables, followed by half of the cheese mixture.
- Spoon some marinara sauce over the cheese, then sprinkle with a little extra mozzarella for added gooeyness.
- Repeat the layers with the remaining noodles, roasted vegetables, cheese, and sauce.
Top with a final layer of mozzarella and Parmesan cheese for a golden, bubbly crust.
5. Bake the Lasagna
Cover the lasagna with aluminum foil (to prevent sticking, you can either grease the foil or use non-stick spray). Bake in the preheated oven at 375°F (190°C) for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
6. Let It Rest
Once out of the oven, let the lasagna rest for about 10-15 minutes before slicing. This helps the layers set and makes it easier to cut neat portions.
Pro Tip:
For an even richer flavor, let your lasagna sit in the fridge overnight. The flavors will meld together even more, making each bite a delightful experience!
Serving
Serve the Roasted Vegetable Lasagna with a side of fresh basil for garnish and a simple green salad. The hearty, savory flavor of the vegetables and cheeses pairs beautifully with a crisp, cool salad.
Final Thoughts
This Roasted Vegetable Lasagna is not only a great vegetarian option but also a great way to sneak in extra servings of vegetables for the whole family. With its comforting layers of cheese and vegetables, it’s sure to be a hit at your next dinner gathering. Enjoy!
