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Roasted Vegetable Lasagna

A close-up slice of roasted vegetable lasagna showing layers of pasta, creamy ricotta, spinach, and carrots, topped with melted, browned cheese.
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Make this comforting, meatless lasagna layered with roasted vegetables, ricotta, and mozzarella. It is great for making ahead and freezing.

Ingredients

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  • 1 box lasagna noodles
  • 2 tablespoons olive oil
  • 1 large zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (24 ounce) jars marinara sauce
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Toss the zucchini, bell pepper, onion, and mushrooms with olive oil, oregano, salt, and pepper on a baking sheet. Roast for 15 to 20 minutes until tender.
  3. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  4. In a medium bowl, mix the ricotta cheese, Parmesan cheese, egg, and spinach until combined.
  5. Spread a thin layer of marinara sauce in the bottom of the prepared baking dish.
  6. Arrange a layer of cooked noodles over the sauce.
  7. Spread half of the ricotta mixture over the noodles. Top with half of the roasted vegetables and one-third of the mozzarella cheese.
  8. Spoon one-third of the remaining marinara sauce over the cheese layer.
  9. Repeat the layers: noodles, remaining ricotta mixture, remaining roasted vegetables, one-third of the mozzarella, and another layer of marinara sauce.
  10. Top with the final layer of noodles, the remaining marinara sauce, and the remaining mozzarella cheese.
  11. Cover the dish tightly with aluminum foil.
  12. Bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
  13. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For vegetable swaps, try using roasted eggplant, carrots, or butternut squash.
  • To make this a freezer meal, assemble the lasagna completely, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding about 20 minutes to the covered baking time.
  • You can substitute cottage cheese for ricotta cheese if you prefer.

Nutrition

Find it online: https://cookingbymia.com/roasted-vegetable-lasagna/