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Roasted Vegetable Lasagna

A comforting and delicious lasagna featuring juicy roasted vegetables, creamy ricotta, and gooey mozzarella, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 8 ounces mushrooms, sliced For savory richness.
  • 2 pieces bell peppers, cut into 1-inch pieces Adds a sweet crunch.
  • 2 cups zucchini, sliced in thin chunks Contributes a mild flavor.
  • 1 small onion, cut into 1-inch pieces For depth and sweetness.
  • 2 tablespoons olive oil Adds a rich, fruity note.
  • 1 tablespoon balsamic vinegar Adds a tangy touch.
  • to taste salt and pepper Enhances all flavors.
  • 1/4-1/2 teaspoon red pepper flakes For a gentle kick.
Lasagna Ingredients
  • 9 lasagna noodles Or enough for 3 layers in a 9x13 dish.
  • 2 cups ricotta cheese Provides a creamy layer.
  • 2 cups mozzarella cheese, grated, divided For melting, stretchy goodness.
  • 1/2 cup grated parmesan or pecorino, divided Adds a nutty finish.
  • 8 ounces goat cheese (chevre), optional Offers a tangy contrast.
  • 1 egg To bind and enrich the filling.
  • 1 clove garlic, grated or finely minced For a fragrant kick.
  • 1/4 cup chopped fresh basil Versatile and aromatic.
  • 1/2 teaspoon salt For seasoning.
  • 1/2 teaspoon black pepper For seasoning.
  • 24 ounces jar marinara sauce To layer with sweetness and acidity.

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C).
  2. In a large bowl, toss together the sliced mushrooms, bell peppers, zucchini, and onion with olive oil, balsamic vinegar, salt, pepper, and red pepper flakes.
  3. Spread the vegetables evenly on a sheet pan and roast in the oven for 20 minutes until caramelized and aromatic.
Soaking Noodles
  1. Turn the oven down to 400°F (204°C).
  2. Lay the dry lasagna noodles flat on a tray, cover with hot tap water, and let sit for 20 minutes.
  3. Drain the water off.
Ricotta Mixture
  1. In a mixing bowl, combine ricotta cheese, 1 cup of grated mozzarella, 1/4 cup of Parmesan cheese, goat cheese (if using), egg, garlic, fresh basil, salt, and black pepper.
  2. Mix well until creamy and fully incorporated.
Assembly
  1. Spray or brush a 9x13 baking dish with olive oil.
  2. Spread 3/4 cup of marinara sauce on the bottom of the dish.
  3. Place 3 lasagna noodles on top of the sauce, followed by half of the ricotta mixture, half of the roasted vegetables, and then spoon on about 2/3 cup of marinara.
  4. Repeat this layering sequence for a second layer.
  5. For the final layer, place the remaining lasagna noodles on top, spread the rest of the marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
Baking
  1. Bake uncovered for 35 minutes, or until the cheese is golden brown and bubbling.
  2. Let the lasagna sit for 20 minutes before slicing to help it set.

Notes

Use no-boil noodles for a quicker option. Customize roasted vegetables based on what's available. Double the recipe to freeze one for later.