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Amazing Roasted Vegetable Lasagna With 10 Tips

Roasted Vegetable Lasagna
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Welcome to a comforting Roasted Vegetable Lasagna perfect for a satisfying vegetarian dinner. This recipe layers tender roasted winter vegetables with creamy cheese for pure joy in every bite. Let’s bring that Sunday Flavor to your table!

Ingredients

Scale
  • 1 box Lasagna noodles
  • 2 medium Zucchini, chopped
  • 2 Red bell peppers, chopped
  • 1 large Eggplant, chopped
  • 1 lb Butternut squash, peeled and cubed
  • 1 large Yellow onion, cut into wedges
  • 4 cloves Garlic, minced
  • 1/4 cup Olive oil
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Dried thyme
  • Salt and black pepper to taste
  • 28 oz Can Crushed tomatoes
  • 15 oz Can Tomato sauce
  • 1 tablespoon Fresh basil, chopped
  • 15 oz Container Ricotta cheese
  • 1 large Egg
  • 1/2 cup Grated Parmesan cheese, plus more for topping
  • 4 cups Shredded mozzarella cheese
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the zucchini, bell peppers, eggplant, squash, and onion with olive oil, minced garlic, oregano, thyme, salt, and pepper on baking sheets.
  3. Roast the vegetables for 25 to 30 minutes, stirring halfway, until tender and slightly caramelized. Set aside.
  4. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  5. In a bowl, combine the crushed tomatoes, tomato sauce, and fresh basil. This is your marinara.
  6. In a separate bowl, mix the ricotta cheese, egg, and 1/2 cup Parmesan cheese. Season lightly with salt and pepper. This is your cheese mixture.
  7. Reduce the oven temperature to 375°F (190°C).
  8. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  9. Layer with three lasagna noodles, followed by half of the ricotta mixture, one-third of the roasted vegetables, and one-third of the mozzarella cheese.
  10. Spoon another layer of marinara sauce over the cheese.
  11. Repeat the layering process: noodles, remaining ricotta mixture, remaining roasted vegetables, and mozzarella.
  12. Top with the final layer of noodles, the last of the marinara sauce, and the remaining mozzarella cheese. Sprinkle with extra Parmesan.
  13. Cover the dish tightly with foil. Bake for 30 minutes.
  14. Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is bubbly and lightly browned.
  15. Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh parsley.

Notes

  • Roasting the vegetables brings out their natural sweetness, making this lasagna special.
  • You can prepare the vegetables and cheese mixture a day ahead to save time on your cooking day.
  • Feel free to use other firm winter vegetables you have on hand, like carrots or parsnips.

Nutrition

Find it online: https://sundayflavor.com/roasted-vegetable-lasagna-recipe/