Lasagna with Caramelized Onions Roasted Peppers Squash
Elevate your comfort food repertoire with this stunning Lasagna with Caramelized Onions, Roasted Peppers & Squash. This vegetarian masterpiece layers tender roasted butternut squash, zucchini, and sweet red bell peppers with luscious caramelized onions, creamy ricotta, and a trio of rich, melty cheeses. Every bite is infused with the warmth of marinara sauce and a hint of oregano, making it a perfect fusion of savory and sweet. Whether you're hosting a dinner party or craving a hearty family meal, this dish offers a unique twist on classic lasagna that’s flavorful, satisfying, and sure to impress. Ready in just under two hours, it serves 8 and pairs beautifully with a crisp green salad or garlic bread for a satisfying feast. Perfect for cozy nights, holiday gatherings, or anytime you want to wow your taste buds!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 large Yellow onions
- 4 tablespoons Olive oil
- 2 large Red bell peppers
- 2 medium Zucchini
- 1 small Butternut squash
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 cups Marinara sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 cloves Garlic, minced
Instructions
Preheat the oven to 400°F (200°C).
Slice the red bell peppers in half, remove seeds, and place them cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the oven for 25 minutes or until the skin is charred. Remove, let cool, and peel off the skin. Slice into strips and set aside.
Peel and dice the butternut squash into small cubes. Slice the zucchini into thin rounds. Toss both with 2 tablespoons of olive oil, salt, pepper, and oregano. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender. Set aside.
While the vegetables roast, slice the onions thinly. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook for 10-15 minutes, stirring occasionally, until they are deeply golden and caramelized. Add minced garlic in the last minute of cooking. Remove from heat and set aside.
Cook the lasagna noodles according to package instructions, then drain and lay them flat on a clean surface.
Reduce oven temperature to 375°F (190°C).
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce.
Layer half of the roasted vegetables, half of the caramelized onions, and 1 cup of ricotta cheese over the noodles. Sprinkle with 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan.
Top with a layer of marinara sauce, then another layer of noodles. Repeat the process with the remaining vegetables, onions, ricotta, mozzarella, and Parmesan.
Finish with a final layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheeses.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 11.7 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
