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Roasted Vegetable Lasagna

This roasted vegetable lasagna is satisfying without being heavy, featuring layers of roasted zucchini, eggplant, bell pepper, and mushrooms with creamy ricotta and mozzarella.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 2 medium zucchini, sliced (about 1/4" thick)
  • 2 medium yellow squash, sliced (about 1/4" thick)
  • 1 large eggplant, sliced salting optional to draw bitterness
  • 2 red bell peppers, chopped
  • 8 oz mushrooms, sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (for roasting)
  • Salt and pepper, to taste
Cheese Layer
  • 15 oz ricotta cheese
  • 2 large eggs
  • 3 cups mozzarella cheese, shredded reserve a handful for the top
  • 1 cup Parmesan cheese, grated
  • 1/4 cup fresh basil, chopped plus extra for garnish
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt (for the ricotta mix)
Lasagna Components
  • 1 box lasagna noodles (12–14) regular or no-boil
  • 24 oz marinara sauce (homemade or store-bought)
  • Fresh basil for garnish

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
Roast Vegetables
  1. Toss zucchini, yellow squash, eggplant, red peppers, mushrooms, and onion with olive oil, minced garlic, salt, and pepper. Spread in a single layer and roast for 20–25 minutes, turning once halfway until tender and caramelized.
Prepare Cheese Mix
  1. In a bowl, whisk ricotta, eggs, Parmesan, chopped basil, Italian seasoning, and 1/2 teaspoon salt until smooth. Stir in 2 cups of the shredded mozzarella.
Cook Noodles
  1. If using regular lasagna noodles, cook according to package directions until al dente, drain, and rinse under cold water. For no-boil noodles, skip this step but ensure extra sauce is available.
Layer Ingredients
  1. Spread 1 cup marinara sauce on the bottom of a greased 9x13 pan. Layer noodles (3–4), then 1/3 of the ricotta mix, 1/3 of the roasted vegetables, and 1 cup sauce. Repeat two more times and finish with a final sheet of noodles, remaining sauce, reserved mozzarella, and a sprinkle of Parmesan.
Bake
  1. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 15–20 minutes until cheese is bubbly and golden. Let rest for 15–20 minutes before serving.

Notes

Best served with a crisp green salad and crusty bread for soaking up sauce. Cool completely before refrigerating for up to 3–4 days or freeze in portions for up to 3 months. Can be reheated in the oven or microwave.