Roasted Vegetable Lasagna is a wholesome and hearty twist on the classic Italian dish, packed with layers of roasted vegetables, rich tomato sauce, creamy ricotta, and gooey melted mozzarella. The vegetables—typically a mix of zucchini, eggplant, bell peppers, and mushrooms—are roasted to enhance their natural flavors, adding depth and sweetness to the lasagna. This vegetarian lasagna is both satisfying and nutritious, offering a perfect balance of textures and flavors. It’s ideal for family dinners, special occasions, or meal prepping for the week. Serve with a crisp green salad and garlic bread for a complete meal.
Ingredients:
- 9-12 lasagna noodles (regular or no-boil)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 medium zucchini, sliced
- 1 medium eggplant, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh basil, chopped (for garnish)
Instructions:
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Arrange the sliced zucchini, eggplant, bell peppers, and mushrooms on a baking sheet. Drizzle with olive oil, and season with salt, pepper, oregano, basil, and garlic powder. Toss to coat, then spread the vegetables in a single layer. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned. Remove from the oven and set aside.
- Cook the Noodles: If using regular lasagna noodles, cook them according to the package instructions. Drain and set aside.
- Assemble the Lasagna: In a large baking dish (9×13 inches), spread a thin layer of marinara sauce on the bottom. Place a layer of lasagna noodles on top of the sauce, followed by a layer of roasted vegetables, a spoonful of ricotta cheese, a sprinkle of mozzarella, and a bit of Parmesan cheese. Repeat this layering process, finishing with a layer of noodles topped with marinara sauce and a generous amount of mozzarella and Parmesan cheese.
- Bake: Cover the lasagna with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Cool and Serve: Allow the lasagna to rest for 10-15 minutes before cutting into it. Garnish with fresh basil and serve hot.
Roasted Vegetable Lasagna is a comforting, crowd-pleasing dish full of vibrant flavors and textures. It’s a fantastic vegetarian option that’s just as satisfying as the traditional meat-filled version.
