Roasted Vegetable Lasagna Clara quick dinners

Roasted Vegetable Lasagna is a hearty, comforting dish layered with tender roasted vegetables, creamy ricotta, gooey melted cheese, and rich marinara sauce. Packed with flavor and nutrients, this vegetarian take on a classic Italian favorite is perfect for weeknight dinners, holidays, or meal prep. It’s satisfying, wholesome, and guaranteed to please vegetarians and meat-eaters alike.

Why You’ll Love This Recipe

• A healthy, veggie-packed alternative to traditional lasagna
• Roasting brings out the natural sweetness and flavor of vegetables
• Great for feeding a crowd or meal prepping ahead
• Can be made gluten-free with the right noodles
• A comfort food that’s rich, cheesy, and satisfying
• Freezer-friendly and make-ahead friendly
• Perfect for holidays, potlucks, or weeknight dinners
• Kid-approved and customizable with favorite veggies
• Vegetarian-friendly
• Delicious leftovers that reheat beautifully

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini
• Eggplant
• Red bell pepper
• Yellow bell pepper
• Mushrooms
• Olive oil
• Salt and pepper
• Garlic powder
• Lasagna noodles (regular or no-boil)
• Ricotta cheese
• Egg
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Marinara sauce (homemade or store-bought)
• Fresh basil or parsley (optional, for garnish)

directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Chop zucchini, eggplant, peppers, and mushrooms into bite-sized pieces.
3. Toss vegetables with olive oil, salt, pepper, and garlic powder. Spread on the baking sheet.
4. Roast vegetables for 2025 minutes until tender and lightly browned. Remove and reduce oven temperature to 375°F (190°C).
5. Cook lasagna noodles according to package instructions if not using no-boil noodles. Drain and set aside.
6. In a bowl, mix ricotta cheese with the egg and a pinch of salt and pepper.
7. In a 9×13-inch baking dish, spread a layer of marinara sauce on the bottom.
8. Add a layer of noodles, then a layer of roasted vegetables, dollops of ricotta mixture, and a sprinkle of mozzarella and Parmesan.
9. Repeat the layers, ending with marinara and a generous layer of cheese on top.
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake for another 1520 minutes until cheese is melted and bubbly.
12. Let rest for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.

Servings and timing

This recipe serves 8 people.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Variations

• Vegan Option: Use vegan ricotta and cheese substitutes.
• Spicy Twist: Add red pepper flakes to the sauce or roasted veggies.
• Protein Boost: Add cooked lentils or white beans between the layers.
• Low-Carb: Swap out noodles for more thinly sliced roasted zucchini or eggplant.
• Herb-Rich: Add chopped fresh oregano, thyme, or basil to the ricotta mixture.
• Cheese Lovers: Add provolone or fontina cheese for extra richness.
• Gluten-Free: Use gluten-free lasagna noodles or veggie slices as a substitute.
• Add Spinach: Mix sautéed spinach into the ricotta for a nutrient boost.

storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat individual slices in the microwave or oven at 350°F until heated through.
• Freezing: Freeze before or after baking. Wrap tightly in foil and plastic wrap. To reheat, bake from frozen at 375°F for 6075 minutes or until warmed through.

FAQs

Can I use frozen vegetables?

Fresh vegetables are best for roasting, but you can use frozen in a pinch—just roast them longer to remove excess moisture.

Can I make this lasagna ahead of time?

Yes, assemble the lasagna up to a day in advance and refrigerate. Bake when ready to serve.

What’s the best cheese for vegetable lasagna?

Mozzarella, ricotta, and Parmesan create the perfect creamy, melty combination.

How do I keep the lasagna from getting watery?

Roast the vegetables thoroughly to remove moisture, and let the lasagna rest before slicing.

Can I skip the egg in the ricotta mixture?

Yes, the egg helps bind the ricotta, but it’s not essential. You can omit it or use a flax egg as a substitute.

Is this lasagna kid-friendly?

Yes, it’s cheesy and mild in flavor—great for introducing kids to more vegetables.

Can I add meat to this lasagna?

Yes, layer in cooked ground beef or Italian sausage if you want a heartier version.

Can I use store-bought marinara?

Definitely. Choose a high-quality marinara for the best flavor.

How thick should I slice the vegetables?

Aim for ½-inch chunks or slices so they roast evenly and don’t become mushy.

What’s the best way to serve this?

Serve with a side salad, garlic bread, or roasted green beans for a complete meal.

Conclusion

Roasted Vegetable Lasagna is a warm, cheesy, and deeply satisfying dish that brings out the best in seasonal produce. Whether you’re making it for a special gathering or a comforting family meal, this recipe is sure to impress. It’s a wholesome and delicious twist on a classic that everyone at the table will love.

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