Layered with roasted zucchini, bell peppers, and eggplant, this hearty vegetarian lasagna is a delicious and comforting meal packed with flavor and nourishment. Creamy ricotta, rich tomato sauce, and gooey melted cheese come together with tender noodles for a satisfying baked dish perfect for any day of the week.

Why You’ll Love This Recipe

This Roasted Vegetable Lasagna is a standout dish that celebrates the natural sweetness and texture of roasted vegetables. The roasting process intensifies the flavor of the vegetables, making each bite rich and savory. It’s a fantastic meatless option that doesn’t compromise on heartiness or taste. Whether you’re feeding a family, meal prepping for the week, or looking to impress at a dinner gathering, this lasagna delivers comfort and nutrition in equal measure.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 9 lasagna noodles, cooked and drained
• 2 zucchinis, sliced
• 1 eggplant, sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups ricotta cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 3 cups marinara or tomato basil sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss zucchini, eggplant, and bell peppers with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes, or until tender and lightly charred.
3. In a bowl, mix the ricotta cheese with the egg and Italian seasoning until well combined.
4. In a 9×13 inch baking dish, spread a thin layer of marinara sauce to coat the bottom.
5. Layer 3 cooked lasagna noodles over the sauce, followed by one-third of the ricotta mixture, a portion of the roasted vegetables, additional marinara sauce, and a sprinkle of mozzarella cheese.
6. Repeat this layering process twice more, ending with the last of the sauce and mozzarella.
7. Sprinkle Parmesan cheese over the top layer.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 15 minutes, until the top is bubbly and golden.
10. Let the lasagna rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6–8 people.
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes

Variations

• Add spinach: Sautéed spinach can be mixed into the ricotta layer for added greens.
• Use different vegetables: Try mushrooms, carrots, or butternut squash for seasonal variety.
• Make it spicy: Add red pepper flakes to the sauce for a subtle heat.
• Cheese alternative: Substitute part of the ricotta with cottage cheese for a lighter texture.
• Gluten-free option: Use gluten-free lasagna noodles.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This lasagna freezes well. Wrap individual portions or the entire dish tightly in foil and freeze for up to 3 months.
• Reheating: Reheat in a 350°F (175°C) oven until warmed through, about 20 minutes. For microwave, heat individual portions on medium power until hot.

FAQs

Can I make this lasagna ahead of time?

Yes. You can assemble the lasagna a day in advance and refrigerate it before baking. Add an extra 5–10 minutes to the baking time if baking directly from the fridge.

Do I have to roast the vegetables?

Roasting brings out deeper flavors, but if you’re short on time, sautéing the vegetables is a quicker alternative.

Can I use no-boil lasagna noodles?

Yes, just ensure there’s enough sauce and moisture for the noodles to soften during baking. No-boil noodles work best when the lasagna is assembled ahead to allow time for soaking.

What’s the best way to slice eggplant for this recipe?

Cut the eggplant into thin rounds or half-moons about 1/4 inch thick for even roasting.

Is this recipe vegan?

No, but it can be adapted. Use dairy-free cheese alternatives and a flax egg or plant-based binder in place of the egg.

Can I add meat to this recipe?

Yes, if you’d like a non-vegetarian version, add cooked ground meat to the marinara sauce.

What type of sauce works best?

Marinara or tomato basil sauce works well. Choose a flavorful, high-quality sauce or make your own for the best results.

How can I prevent a watery lasagna?

Roast vegetables thoroughly to reduce moisture and allow the lasagna to rest after baking before slicing.

Can I use store-bought ricotta?

Yes, store-bought ricotta is convenient and works well. For a creamier texture, you can whip it slightly before using.

What kind of mozzarella should I use?

Shredded low-moisture mozzarella melts evenly and is ideal for lasagna. Fresh mozzarella can be used but may add extra moisture.

Conclusion

Roasted Vegetable Lasagna is a warm, filling, and deliciously wholesome meal that’s perfect for vegetarians and meat-lovers alike. With its savory layers of tender roasted vegetables, creamy ricotta, rich tomato sauce, and bubbling cheese, it’s a satisfying dish ideal for family dinners, gatherings, or make-ahead meals. This recipe proves that comfort food can be both nourishing and indulgent.

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