Description
This Roasted Vegetable Lasagna with Ricotta is a comforting, hearty dish packed with layers of tender roasted vegetables, creamy ricotta, rich marinara sauce, and gooey melted cheese. Perfect for vegetarians and loved by all, this lasagna is ideal for family dinners or special occasions.
Ingredients
Scale
For the Roasted Vegetables:
- 2 medium zucchini, sliced into thin rounds
- 1 large eggplant, sliced into thin rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Ricotta Mixture:
- 2 cups ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg (optional)
- Salt and pepper to taste
For Assembly:
- 12 lasagna noodles (cooked according to package instructions)
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Toss zucchini, eggplant, bell peppers, and onion with olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Prepare the Ricotta Mixture:
- In a bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, garlic powder, nutmeg (if using), salt, and pepper. Mix until smooth and set aside.
- Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3 cooked lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture on top, followed by 1/3 of the roasted vegetables, 1/3 of the marinara sauce, and 1/3 of the shredded mozzarella. Repeat the layers two more times, finishing with marinara sauce and mozzarella cheese. Sprinkle Parmesan cheese on top.
- Bake the Lasagna:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until the cheese is bubbly and golden.
- Rest and Serve:
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
Notes
- You can substitute vegetables based on your preference—try mushrooms, spinach, or butternut squash.
- For a richer flavor, use a homemade marinara sauce.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 20
- Cook Time: 55
- Category: Main Course