Roasted Vegetable Lasagna Vegetarian
Indulge in the comforting layers of this Roasted Vegetable Lasagna Vegetarian, a hearty dish that transforms simple ingredients into a flavor-packed masterpiece. Featuring roasted zucchini, eggplant, and bell peppers, along with sautéed spinach, this recipe delivers vibrant, caramelized veggies and greens in every bite. Nestled between tender lasagna noodles, the creamy ricotta blend, rich marinara sauce, and three types of cheese—mozzarella, Parmesan, and ricotta—create the perfect balance of creamy and savory goodness. The oven-baked finish ensures bubbling, golden-brown perfection, making this vegetarian lasagna an irresistible centerpiece for any gathering or weeknight dinner. Ideal for meal prep, it's as nutritious as it is satisfying, and each bite bursts with Mediterranean-inspired flavors. Perfectly portioned for eight servings, this recipe is sure to be a crowd-pleaser while highlighting keywords such as "vegetarian lasagna," "roasted vegetables," and "easy dinner recipe."
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 6 cups Baby spinach
- 3 tbsp Olive oil
- 4 cloves Minced garlic
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 12 pieces Lasagna noodles
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 large Egg
- 4 cups Marinara sauce
Instructions
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Slice the zucchini and eggplant lengthwise into 1/4-inch-thick strips. Chop the red and yellow bell peppers into large pieces.
Arrange the zucchini, eggplant, and bell peppers on the prepared baking sheets. Drizzle with 2 tablespoons of olive oil, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and set aside.
Reduce the oven temperature to 375°F (190°C).
In a large skillet over medium heat, add 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
Add the baby spinach to the skillet and cook, stirring frequently, until wilted (about 2-3 minutes). Remove from heat and set aside.
In a medium mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, the egg, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Stir until well combined.
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside on a clean kitchen towel to prevent sticking.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce. Top with one-third of the ricotta mixture, followed by half of the roasted vegetables, half of the sautéed spinach, 1 cup of marinara sauce, and 1 cup of shredded mozzarella.
Repeat the layers: 4 lasagna noodles, one-third of the ricotta mixture, the remaining roasted vegetables, the remaining sautéed spinach, 1 cup of marinara sauce, and 1 cup of shredded mozzarella.
Finish with the final 4 lasagna noodles, the remaining ricotta mixture, 1 cup of marinara sauce, the remaining 1 cup of shredded mozzarella, and the remaining 1/2 cup of grated Parmesan.
Cover the dish tightly with aluminum foil and bake in the preheated oven (375°F) for 30 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.8 g | 347% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 17126 mg | 745% | |
| Total Carbohydrate | 690.0 g | 251% | |
| Dietary Fiber | 64.7 g | 231% | |
| Total Sugars | 99.7 g | ||
| Protein | 335.2 g | 670% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6918 mg | 532% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 5490 mg | 117% | |
*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.
