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Perfect Roasted Vegetable Lasagna

A comforting and flavorful lasagna layered with roasted vegetables, creamy ricotta, and rich marinara sauce.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main
Cuisine: Italian
Keyword: Comfort Food, Vegetarian
Servings: 6 servings

Equipment

  • Baking Dish
  • Mixing Bowl
  • Baking Sheet

Ingredients

Lasagna Noodles

  • 12-15 sheets Lasagna Noodles Use no-boil noodles for convenience.

Mixed Vegetables

  • 4-5 cups Chopped Mixed Vegetables (zucchini, bell peppers, eggplant, spinach) Roasted for enhanced flavor.

Olive Oil

  • 3 tablespoons Extra-Virgin Olive Oil For tossing vegetables before roasting.

Ricotta Cheese

  • 2 cups Ricotta Cheese Adds creaminess to the lasagna.

Marinara Sauce

  • 3 cups Marinara Sauce Homemade or store-bought.

Shredded Mozzarella Cheese

  • 2 cups Shredded Mozzarella Cheese For topping the lasagna.

Parmesan Cheese

  • 1 cup Grated Parmesan Cheese For layering and topping.

Fresh Basil

  • 1 handful Fresh Basil Leaves Chopped for flavor enhancement.

Salt and Pepper

  • Salt and Pepper To taste.

Instructions

  • Preheat your oven to 425°F (220°C).
  • Wash and chop the vegetables into bite-sized pieces.
  • Toss the chopped vegetables with olive oil, salt, and pepper in a large mixing bowl.
  • Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes.
  • In a medium bowl, combine ricotta cheese, half of the grated Parmesan, and chopped basil. Season with salt and pepper.
  • Lower the oven temperature to 375°F (190°C) after removing the vegetables.
  • Assemble the lasagna in a 9x13 inch baking dish, starting with a layer of marinara sauce.
  • Add a layer of lasagna noodles, followed by the ricotta mixture, roasted vegetables, and mozzarella cheese.
  • Repeat the layering process, finishing with noodles, marinara sauce, mozzarella, and Parmesan cheese on top.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
  • Let the lasagna rest for 10-15 minutes before slicing and serving.
  • Garnish with fresh basil before serving.

Notes

This lasagna can be made ahead of time and stored in the refrigerator for up to three days.