Roasted Vegetable Lasagna
Indulge in the comforting layers of this Roasted Vegetable Lasagna, a hearty vegetarian dish that’s as satisfying as it is flavorful. Packed with caramelized zucchini, eggplant, and vibrant bell peppers roasted to perfection, this recipe brings out the natural sweetness of the vegetables while adding a smoky depth. Nestled between tender lasagna noodles, creamy ricotta mixed with a hint of garlic powder, and robust marinara sauce, each layer is finished with gooey mozzarella and nutty Parmesan for the ultimate cheesy topping. With a balance of rich flavors and wholesome ingredients, this lasagna is ideal for family dinners, meal prepping, or wowing a crowd at any potluck. Plus, it’s easy to prepare ahead and reheats beautifully, making it a deliciously practical choice for busy weeknights. Garnished with fresh basil, this classic Italian-inspired comfort food is elevated by seasonal veggies and bold flavors.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 12 pieces lasagna noodles
- 2 cups ricotta cheese
- 1 large egg
- 1 teaspoon garlic powder
- 4 cups marinara sauce
- 3 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C).
Slice the zucchini, eggplant, red bell pepper, and yellow bell pepper into 1/4-inch thick pieces. Arrange them on a baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking.
In a medium bowl, mix the ricotta cheese, egg, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and garlic powder. Set aside.
Reduce the oven temperature to 375°F (190°C).
Spread 1/2 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Lay 4 lasagna noodles in a single layer over the sauce. Top with 1/3 of the roasted vegetables, 1/3 of the ricotta mixture, 1 cup of marinara sauce, and 1 cup of shredded mozzarella cheese.
Repeat the layers two more times, finishing with a layer of noodles on top. Spread the remaining marinara sauce evenly over the noodles.
Sprinkle the top with the remaining 1 cup of shredded mozzarella and the Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the oven for 30 minutes.
Remove the foil and bake for another 15 minutes, or until the cheese on top is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 11.0 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 595 mg | 46% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 682 mg | 15% | |
*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.
