Roasted Vegetable Lasagna recipe

Our Roasted Vegetable Lasagna has become a family favorite, and for good reason! Even in a house where meat dishes often take center stage, this vegetarian lasagna is consistently devoured with enthusiasm. The deep, caramelized flavors of the roasted vegetables layered with creamy ricotta and tangy tomato sauce create a symphony of textures and tastes that is both comforting and surprisingly light. I initially started making this as a way to incorporate more vegetables into our meals, and it’s been such a success. It’s perfect for a cozy weeknight dinner, impressive enough for a weekend gathering, and even reheats beautifully for leftovers (if there are any!). What I love most is the versatility – you can adapt the vegetables based on what’s in season or your family’s preferences. From the vibrant colors to the rich aromas that fill the kitchen while it bakes, this Roasted Vegetable Lasagna is a true culinary delight. If you’re looking for a delicious, satisfying, and healthier take on classic lasagna, this recipe is a must-try!

Ingredients for a Flavorful Roasted Vegetable Lasagna

The key to an exceptional Roasted Vegetable Lasagna lies in the quality and preparation of its ingredients. Roasting the vegetables is paramount, as it intensifies their natural sweetness and brings out a depth of flavor that simply boiling or sautéing cannot achieve. Let’s break down each ingredient and explore the best choices for a truly memorable lasagna.

• Vegetables for Roasting: (Approximately 8-10 cups total, before roasting, diced into roughly 1-inch pieces) This is where the magic happens and where you can truly customize your lasagna based on your preferences and seasonal availability. A mix of colorful and flavorful vegetables is ideal. Here are some excellent options:
  • Eggplant: 1 large or 2 medium eggplants. Eggplant, when roasted, becomes wonderfully creamy and slightly smoky. Choose firm eggplants with smooth, unblemished skin. Larger eggplants can sometimes be more bitter, so salting and draining them before roasting (see instructions below) is recommended to draw out excess moisture and bitterness.
  • Zucchini and Yellow Squash: 2 medium zucchini and 2 medium yellow squash. These summer squashes roast beautifully, becoming tender and slightly sweet. Look for firm, blemish-free squash. No need to peel them; their skins are tender and add color and nutrients.
  • Bell Peppers: 2-3 bell peppers (various colors like red, yellow, orange). Bell peppers roast to sweet perfection and add vibrant color to the lasagna. Choose firm peppers without blemishes. Red, yellow, and orange bell peppers are sweeter than green bell peppers.
  • Onions: 2 medium yellow or red onions. Onions caramelize wonderfully during roasting, adding a sweet and savory base flavor to the lasagna. Yellow onions are a good all-purpose choice, while red onions add a slightly sharper flavor.
  • Mushrooms: 1 pound cremini or button mushrooms. Mushrooms roast to become earthy and savory. Cremini (baby bella) mushrooms have a slightly richer flavor than white button mushrooms. You can also use a mix of different mushroom varieties for added complexity.
  • Carrots: 2-3 large carrots. Carrots roast to a sweet and tender texture, adding a touch of sweetness and color. Peel and dice them into similar-sized pieces as the other vegetables for even roasting.
  • Cherry or Grape Tomatoes: 1 pint. Cherry or grape tomatoes burst and become intensely sweet and juicy when roasted. Roasting them on the vine adds visual appeal, but you can also roast them loose.
  • Optional Vegetables: Other vegetables that roast well and can be included are asparagus, broccoli florets, fennel bulbs, butternut squash (cubed), sweet potatoes (cubed), or even artichoke hearts (canned or marinated, drained).
• Lasagna Noodles: 1 box (9-12 ounces) no-boil lasagna noodles. No-boil lasagna noodles are a game-changer for simplifying lasagna assembly. They absorb moisture from the sauce and vegetables as they bake, becoming perfectly tender. Make sure to use no-boil noodles specifically, as regular lasagna noodles require pre-boiling. You can also find whole wheat or gluten-free no-boil lasagna noodles to suit dietary needs.
• Ricotta Cheese Mixture:
  • Ricotta Cheese: 1 (15-ounce) container whole milk or part-skim ricotta cheese. Ricotta cheese provides the creamy, cheesy layer in the lasagna. Whole milk ricotta is richer and creamier, while part-skim ricotta is a slightly lighter option. Ensure you drain any excess liquid from the ricotta container before using.
  • Egg: 1 large egg. The egg acts as a binder, helping the ricotta mixture hold its shape and preventing it from becoming too watery.
  • Parmesan Cheese: ½ cup grated Parmesan cheese, plus extra for topping. Parmesan cheese adds a salty, nutty, and umami flavor to the ricotta mixture. Use freshly grated Parmesan for the best flavor.
  • Fresh Parsley: ¼ cup chopped fresh parsley. Fresh parsley adds a bright, herbaceous note to the ricotta mixture and a touch of freshness. You can also use fresh basil or oregano, or a mix of herbs.
  • Salt and Black Pepper: To taste. Season the ricotta mixture generously with salt and freshly ground black pepper to enhance its flavor.
• Tomato Sauce:
  • High-Quality Marinara Sauce: 4-5 cups. A good quality marinara sauce is essential for the base flavor of the lasagna. Choose a sauce you enjoy – you can use store-bought or homemade. Look for sauces with simple ingredients and rich tomato flavor. For a deeper flavor, consider sauces that have been slow-cooked or include roasted garlic or herbs.
  • Optional Flavor Boosters: Red pepper flakes (for a touch of heat), dried oregano or basil, a pinch of sugar (to balance acidity if needed). You can enhance the marinara sauce further by adding a pinch of red pepper flakes for a subtle kick, dried oregano or basil for extra herby notes, or a pinch of sugar if your tomato sauce is particularly acidic.
• Mozzarella Cheese: 2 cups shredded mozzarella cheese. Mozzarella cheese provides the classic melty, gooey cheese topping for lasagna. Part-skim mozzarella is a slightly lighter option. Freshly shredded mozzarella melts more smoothly than pre-shredded, which often contains cellulose to prevent clumping.
• Olive Oil: For roasting vegetables and greasing pan. Use good quality extra virgin olive oil for roasting the vegetables and greasing the baking dish. Olive oil adds flavor and helps the vegetables roast properly.
• Garlic: 3-4 cloves garlic, minced. Fresh garlic adds aromatic flavor to the roasted vegetables.

Instructions: Building Your Roasted Vegetable Lasagna

Creating this Roasted Vegetable Lasagna involves roasting the vegetables, preparing the ricotta mixture, layering the lasagna, and baking it to golden perfection. Follow these detailed instructions for a successful and delicious outcome.

1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). Wash and chop all your chosen vegetables into roughly 1-inch pieces. For eggplant, if you are concerned about bitterness, slice it into 1-inch thick rounds or cubes, place them in a colander, sprinkle generously with salt, and let them sit for about 30 minutes. This will draw out excess moisture and bitterness. Pat dry with paper towels before roasting.
2. Roast the Vegetables: In a large bowl, toss all the chopped vegetables (except cherry tomatoes, if using) with olive oil, minced garlic, salt, and black pepper. Spread the vegetables in a single layer on large baking sheets (you may need two). If using cherry tomatoes, you can roast them on a separate baking sheet or add them to the main vegetable sheet for the last 15-20 minutes of roasting. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through. The roasting time may vary slightly depending on the density and size of your vegetables. You want them to be tender but not mushy, with slightly browned edges. If roasting cherry tomatoes, add them for the last 15-20 minutes so they burst and become juicy but don’t completely disintegrate.
3. Prepare Ricotta Mixture: While the vegetables are roasting, prepare the ricotta cheese mixture. In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Mix well until all ingredients are evenly combined. Set aside.
4. Assemble the Lasagna: Lightly grease a 9×13 inch baking dish with olive oil. Spread a thin layer of marinara sauce (about 1 cup) on the bottom of the dish. This layer prevents the lasagna noodles from sticking and adds moisture to the bottom layer.
5. Layer the Lasagna (First Layer): Arrange a layer of no-boil lasagna noodles over the sauce, slightly overlapping if necessary to fit the dish. You will likely need about 3-4 noodles for the first layer, depending on the size of your noodles and dish.
6. Layer the Lasagna (Vegetables and Ricotta): Spread about half of the roasted vegetables evenly over the noodle layer. Then, dollop about half of the ricotta cheese mixture over the vegetables, and gently spread it out as evenly as possible. Try to distribute it somewhat evenly, but it doesn’t need to be perfectly smooth.
7. Layer the Lasagna (Sauce and Mozzarella): Pour about 1 ½ to 2 cups of marinara sauce over the ricotta layer, spreading it evenly to cover. Sprinkle about 1 cup of shredded mozzarella cheese over the sauce.
8. Repeat Layers: Repeat layers: noodles, remaining roasted vegetables, remaining ricotta mixture, remaining marinara sauce (about 1 ½ to 2 cups), and remaining mozzarella cheese (1 cup). For the very top layer, ensure you have a good amount of sauce and mozzarella cheese for a nicely melted and browned top.
9. Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Covering with foil helps to steam the lasagna and allows the noodles to soften and cook properly without drying out the top.
10. Uncover and Bake Further: Remove the foil and bake for another 20-25 minutes, or until the lasagna is bubbly, the cheese is melted and golden brown, and the noodles are tender when pierced with a fork. The top should be nicely browned and slightly crispy in spots. If the top is browning too quickly, you can loosely tent it with foil for the last part of baking.
11. Rest Before Serving: Let the lasagna rest for at least 10-15 minutes before cutting and serving. This resting time is crucial as it allows the lasagna to set up, making it easier to slice and serve without it falling apart. The flavors also meld together further during resting.
12. Serve and Enjoy: Cut the Roasted Vegetable Lasagna into squares or rectangles and serve hot. Garnish with extra grated Parmesan cheese and fresh parsley or basil, if desired.

Nutrition Facts: A Healthier Lasagna Option

(Note: Nutritional information is an estimate and can vary based on specific ingredient brands, types of vegetables used, and portion sizes.)

Serving Size: Approximately 1 slice (recipe typically yields 9-12 servings, depending on cut size from a 9×13 inch pan)
Servings Per Recipe: 9-12 servings

Estimated Nutritional Information Per Serving (approximate, based on 10 servings):

• Calories: 350-450 kcal
• Protein: 20-25g
• Fat: 15-20g
  • Saturated Fat: 8-10g
  • Unsaturated Fat: 5-8g
• Cholesterol: 60-80mg
• Sodium: 500-700mg
• Carbohydrates: 40-50g
  • Fiber: 5-7g
  • Sugar: 10-15g (naturally occurring sugars from vegetables and tomatoes)
• Vitamin A: High (from vegetables)
• Vitamin C: Moderate to High (from bell peppers, tomatoes)
• Calcium: Good Source (from dairy)
• Iron: Moderate (from vegetables and sauce)

Nutritional Benefits Highlight:

• Rich in Vegetables: Roasting a variety of vegetables significantly increases the nutrient density of the lasagna, providing vitamins, minerals, antioxidants, and fiber.
• Good Source of Protein: Ricotta and mozzarella cheese, along with Parmesan, contribute a good amount of protein, making it a satisfying and muscle-friendly meal.
• Lower in Fat and Calories than Traditional Lasagna: While still containing cheese, this vegetable-focused lasagna is generally lower in fat and calories compared to meat-heavy lasagnas with large amounts of cheese and sausage. Using part-skim ricotta and mozzarella can further reduce fat content.
• Provides Fiber: Vegetables and whole wheat lasagna noodles (if used) contribute dietary fiber, which aids digestion, promotes fullness, and helps regulate blood sugar levels.
• Vegetarian-Friendly: This recipe is inherently vegetarian, making it a great option for vegetarians and those looking to reduce their meat consumption.

Ways to Further Reduce Fat and Calories:

• Use part-skim ricotta and mozzarella cheese.
• Increase the proportion of vegetables to cheese and noodles.
• Use whole wheat lasagna noodles for added fiber and slightly lower glycemic index.
• Reduce the amount of olive oil used for roasting vegetables (though olive oil is a healthy fat, moderation is key for calorie control).

Preparation Time: Plan Ahead for Roasting and Assembly

While Roasted Vegetable Lasagna is not a super quick weeknight meal, it’s well worth the effort, and the steps can be broken down. Roasting the vegetables is the most time-consuming part, but it can be done in advance.

• Prep Time: 45-60 minutes (This includes washing, chopping vegetables, roasting vegetables, and preparing ricotta mixture). Chopping vegetables is the most time-consuming part of prep.
• Cook Time: 50-55 minutes (Baking time in the oven).
• Rest Time: 10-15 minutes (Resting after baking).
• Total Time: Approximately 1 hour 45 minutes – 2 hours (From start to finish, including preparation, baking, and resting).

Tips to Shorten Preparation Time:

• Roast Vegetables Ahead: Roast the vegetables a day or two in advance and store them in the refrigerator. This significantly cuts down on the active cooking time on the day you want to assemble and bake the lasagna.
• Use Pre-Chopped Vegetables: Purchase pre-chopped vegetables from the grocery store to save time on chopping.
• Use Jarred Marinara Sauce: A good quality jarred marinara sauce is a convenient and time-saving option.
• Assemble in Stages: You can assemble the lasagna in stages. For example, roast the vegetables in the morning or afternoon and assemble the lasagna later in the day before baking.

How to Serve Your Roasted Vegetable Lasagna

Roasted Vegetable Lasagna is a hearty and satisfying dish that can be served in various ways, making it suitable for different occasions. Here are some serving suggestions:

• As a Main Course: Serve generous slices of lasagna as the main course for dinner or lunch. It’s satisfying enough to be a complete meal on its own.
• With a Side Salad: Pair lasagna with a fresh and crisp side salad to balance the richness of the lasagna. A simple green salad with a vinaigrette dressing, a Caesar salad, or a Caprese salad (tomato, mozzarella, basil) are all excellent choices.
• With Garlic Bread or Crusty Bread: Serve with garlic bread, crusty Italian bread, or focaccia to soak up the delicious marinara sauce.
• As Part of a Vegetarian Feast: Include lasagna as part of a larger vegetarian or vegan feast, alongside other vegetable dishes, salads, and sides.
• For Potlucks and Gatherings: Lasagna is a great dish to bring to potlucks, parties, or family gatherings. It’s easy to transport (once cooled slightly) and serves a crowd.
• Reheated Leftovers: Lasagna reheats beautifully, making it perfect for meal prepping or enjoying leftovers for lunch the next day. Reheat in the microwave, oven, or toaster oven until heated through.
• With Roasted Asparagus or Broccoli: Serve alongside roasted asparagus or broccoli for an extra serving of vegetables and complementary flavors.
• Wine Pairing: A medium-bodied red wine like Chianti, Merlot, or Pinot Noir pairs well with vegetable lasagna. A dry rosé or a crisp white wine like Pinot Grigio or Sauvignon Blanc are also good options.
• Garnish: Garnish servings with extra grated Parmesan cheese, fresh parsley, fresh basil, or a drizzle of balsamic glaze for added flavor and visual appeal.

Expert Tips for the Best Roasted Vegetable Lasagna

To ensure your Roasted Vegetable Lasagna is a resounding success, consider these expert tips for maximizing flavor and texture:

1. Don’t Overcrowd the Baking Sheets When Roasting Vegetables: Overcrowding will steam the vegetables instead of roasting them, resulting in mushy vegetables rather than caramelized and flavorful ones. Use large baking sheets and spread the vegetables in a single layer. If necessary, use two baking sheets.
2. Salt Eggplant Before Roasting (If Using): Salting eggplant and letting it sit for 30 minutes before roasting helps to draw out excess moisture and bitterness, resulting in a creamier and more flavorful roasted eggplant.
3. Don’t Overcook the Lasagna Noodles: No-boil lasagna noodles continue to cook and soften as the lasagna bakes. Avoid over-layering or using too many noodles, which can result in a dense and gummy lasagna. Follow the layering instructions and ensure you have enough sauce to moisten the noodles.
4. Use High-Quality Marinara Sauce: The marinara sauce is a key flavor component. Choose a good quality store-bought sauce or make your own homemade marinara for the best flavor base. Taste and adjust seasoning of the sauce before assembling the lasagna.
5. Let Lasagna Rest Before Cutting: Resting the lasagna for at least 10-15 minutes after baking is crucial. This allows the lasagna to set up, making it easier to slice and serve neatly. It also allows the flavors to meld together and deepen.

Frequently Asked Questions (FAQ) About Roasted Vegetable Lasagna

Here are some frequently asked questions to help you make perfect Roasted Vegetable Lasagna every time:

Q1: Can I make this lasagna ahead of time?
A: Yes, Roasted Vegetable Lasagna is an excellent make-ahead dish. You can assemble the entire lasagna (up to step 9 in the instructions) a day in advance, cover it tightly, and store it in the refrigerator. When ready to bake, add about 15-20 minutes to the baking time to ensure it’s heated through. You can also roast the vegetables a day or two ahead and store them separately in the refrigerator, then assemble and bake the lasagna on the day you plan to serve it.

Q2: Can I freeze Roasted Vegetable Lasagna?
A: Yes, lasagna freezes very well. Bake the lasagna according to the recipe, let it cool completely, then cut it into individual portions or freeze the whole lasagna. Wrap tightly in plastic wrap and then aluminum foil, or place in freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F (175°C) until heated through, or reheat individual portions in the microwave.

Q3: Can I make this lasagna gluten-free?
A: Yes, to make this lasagna gluten-free, simply use gluten-free no-boil lasagna noodles. Ensure all other ingredients (like marinara sauce, if store-bought) are also certified gluten-free if necessary for your dietary needs.

Q4: Can I add meat to this lasagna?
A: While this recipe is designed to be vegetarian, you can certainly add meat if you wish. Cooked ground beef, Italian sausage (cooked and crumbled), or shredded cooked chicken can be added in layers along with the roasted vegetables. Layer the meat after the vegetable layer and before the ricotta layer.

Q5: What other cheeses can I use in this lasagna?
A: You can experiment with other cheeses in addition to or instead of mozzarella and Parmesan. Provolone cheese, Fontina cheese, or a blend of Italian cheeses would all work well. You can also add a layer of goat cheese for a tangy flavor, or a sprinkle of Pecorino Romano cheese for a sharper, saltier taste.

Roasted Vegetable Lasagna is a truly satisfying and flavorful dish that celebrates the bounty of vegetables. With its layers of roasted vegetables, creamy ricotta, and tangy tomato sauce, it’s a healthier and equally delicious alternative to traditional meat lasagna. Enjoy the process of creating this comforting and crowd-pleasing meal!

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