Roasted Vegetable Lasagna (Print View)
Layers of roasted vegetables, creamy cheese, and rich marinara come together in a classic Italian bake.
# What You'll Need:
→ Roasted Vegetables
01 - 1 medium zucchini, sliced
02 - 1 medium eggplant, sliced
03 - 1 red bell pepper, cut into strips
04 - 1 yellow bell pepper, cut into strips
05 - 1 red onion, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs
08 - Salt and pepper, to taste
→ Cheese Mixture
09 - 16 ounces ricotta cheese
10 - 1 large egg
11 - 1/2 cup grated Parmesan cheese
12 - 1 cup shredded mozzarella cheese
13 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
14 - Salt and pepper, to taste
→ Lasagna & Sauce
15 - 9 lasagna noodles (regular or no-boil)
16 - 24 ounces marinara sauce
17 - 1 cup shredded mozzarella cheese (for topping)
# Step-by-Step Directions:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Place zucchini, eggplant, bell peppers, and onion on baking sheets. Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, flipping once halfway through, until tender and lightly browned. Reduce oven temperature to 350°F.
04 - If using regular noodles, cook according to package instructions. Drain and set aside.
05 - In a mixing bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, basil, salt, and pepper. Mix until well blended.
06 - Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
07 - Spread one-third of the ricotta mixture over noodles, then one-third of the roasted vegetables, and one-third of the remaining marinara sauce.
08 - Repeat layering two more times with noodles, cheese mixture, vegetables, and sauce. Finish with remaining noodles, sauce, and top with reserved 1 cup mozzarella.
09 - Cover with foil and bake for 25 minutes.
10 - Remove foil and bake for an additional 15 to 20 minutes until cheese is golden and bubbly.
11 - Allow the dish to rest for 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The roasted vegetables develop this deep, sweet caramelization that makes every bite feel indulgent, not virtuous.
- It's a complete meal in one dish, yet fancy enough to serve when you want to impress without spending hours in the kitchen.
- Leftovers taste even better the next day, making it perfect for meal prep or feeding a crowd.
02 -
- Evenly sliced vegetables are non-negotiable—thick zucchini stays raw while thin eggplant turns to mush. I've learned this the hard way more than once.
- Don't skip the resting period at the end. Those 10 minutes of patience mean the difference between beautiful slices and a beautiful mess.
- If your lasagna looks watery when you pull it out, you've likely over-sauced it. Next time, use slightly less marinara and remember that vegetables release moisture as they cook.
03 -
- Make this dish the day before and refrigerate it overnight. The flavors meld beautifully, and you can bake it straight from the fridge—just add 10-15 minutes to the total baking time.
- For a richer flavor, save some of your roasted vegetables to add a fresh veggie layer between cheese layers rather than mixing them all into the sauce first.
- If your cheese topping browns too quickly before the inside is hot, tent it loosely with foil for the last few minutes of baking.