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A thick, cheesy slice of Vegetable Lasagna with Roasted Veggies and Ricotta, showing layers of pasta, zucchini, and melted cheese.

Vegetable Lasagna with Roasted Veggies and Ricotta

This Roasted Veggie Lasagna offers a lighter, vegetable-focused take on the classic dish. It provides rich flavor and texture without being heavy.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 1 box lasagna noodles
  • 2 cups mixed roasted vegetables (zucchini, bell peppers, onions)
  • 24 ounces marinara sauce
For the Ricotta Filling
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese plus more for topping
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • 9x13 inch baking dish
  • Medium bowl

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C). Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. In a medium bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese, egg, basil, salt, and pepper. Mix well.
  3. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
  4. Arrange a layer of cooked noodles over the sauce.
  5. Spread half of the ricotta mixture over the noodles. Top with half of the roasted vegetables.
  6. Spoon about one-third of the remaining marinara sauce over the vegetables.
  7. Repeat the layers: noodles, remaining ricotta mixture, remaining roasted vegetables, and another layer of marinara sauce.
  8. Top with a final layer of noodles, the remaining marinara sauce, and a sprinkle of extra mozzarella cheese.
  9. Cover the dish with foil. Bake for 25 minutes.
  10. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly browned.
  11. Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition

Calories: 350kcalCarbohydrates: 38gProtein: 18gFat: 15gSaturated Fat: 7gCholesterol: 30mgSodium: 650mgFiber: 4gSugar: 8g

Notes

Roast your vegetables until tender and slightly caramelized for the best flavor. You can use store-bought roasted vegetables if you are short on time. For extra moisture, add a thin layer of spinach to one of the layers.

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