Roasted Vegetable Lasagna (Printable version)

Layered lasagna with roasted zucchini, eggplant, peppers, ricotta, and marinara for a savory vegetarian meal.

# List of ingredients:

→ Roasted Vegetables

01 - 1 medium zucchini, sliced
02 - 1 medium eggplant, sliced
03 - 1 red bell pepper, cut into strips
04 - 1 yellow bell pepper, cut into strips
05 - 1 red onion, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs
08 - Salt, to taste
09 - Black pepper, to taste

→ Cheese Mixture

10 - 16 ounces ricotta cheese
11 - 1 large egg
12 - 1/2 cup grated Parmesan cheese
13 - 1 cup shredded mozzarella cheese
14 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
15 - Salt, to taste
16 - Black pepper, to taste

→ Lasagna and Sauce

17 - 9 lasagna noodles (regular or no-boil)
18 - 24 ounces marinara sauce
19 - 1 cup shredded mozzarella cheese (for topping)

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Place zucchini, eggplant, bell peppers, and onion on baking sheets. Drizzle with olive oil, sprinkle dried Italian herbs, salt, and pepper. Toss gently to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, turning once halfway, until tender and light golden brown. Lower oven temperature to 350°F.
04 - Cook noodles according to package directions if not using no-boil variety. Drain and set aside.
05 - In a bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, basil, salt, and pepper. Mix until smooth and evenly blended.
06 - Spread 1/2 cup marinara sauce evenly over bottom of 9x13 inch baking dish. Layer 3 noodles over sauce. Spread one-third of ricotta mixture over noodles, top with one-third of roasted vegetables, then one-third of remaining marinara sauce. Repeat layering two more times, finishing with noodles, sauce, and the reserved 1 cup mozzarella cheese on top.
07 - Cover dish with foil and bake for 25 minutes.
08 - Remove foil and continue baking for 15 to 20 minutes until cheese topping is golden and bubbly.
09 - Allow lasagna to rest 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's a vegetarian main course that actually satisfies everyone at the table, even the meat lovers who didn't expect to care
  • The roasted vegetables caramelize into something almost sweet, creating layers of flavor that feel indulgent without being heavy
  • You can prep most of it ahead and bake it fresh, making dinner feel effortless on busy weeknights
02 -
  • The vegetables must be roasted before assembly—don't skip this step thinking you'll just layer them raw. Roasting is what transforms them from ordinary to extraordinary.
  • Pat down your roasted vegetables with a paper towel before layering. Any excess moisture will make your lasagna watery, and nobody wants that.
  • The ricotta mixture won't be perfect—little lumps are normal and fine. Don't overmix trying to make it smooth.
03 -
  • Make this lasagna a day ahead and refrigerate it overnight. The flavors deepen and meld together, and it actually bakes more evenly. Just add 10 to 15 minutes to your baking time since it'll be cold from the fridge.
  • If your baking dish is ceramic instead of metal, reduce the oven temperature by 25°F (about 15°C) since ceramic conducts heat more intensely and your edges might burn.
  • Freeze the unbaked lasagna, well-wrapped, for up to three months. Bake directly from frozen, adding 15 to 20 minutes to the baking time.

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