4.5 from 54 votes
Roasted Vegetable Lasagna
This Roasted Vegetable Lasagna features a medley of red and yellow bell peppers, zucchini, mushrooms, fennel, red onion, and garlic, all roasted with balsamic vinegar, olive oil, and herbs. Layered with ricotta, Pecorino Romano, fresh basil, marinara sauce, no-boil lasagna noodles, and mozzarella, it creates a rich, multi-textured vegetarian dish. The roasting step enhances the vegetables' sweetness and softens them, while the layers meld savory cheeses and sauce for a hearty main course.
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings:
8
Calories:
453 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the Vegetables:
- olive oil spray form
- 1 red bell pepper seeded and cut into ½-inch pieces
- 1 bell pepper seeded and cut into ½-inch pieces, yellow
- 1 zucchini cut into ¼-inch thick rounds, large
- 4 ounces mushroom sliced
- 1 fennel bulb stalks and fronds removed, cut into ½-inch pieces, medium
- 1 red onion sliced into ½-inch pieces, medium
- 6 garlic smashed lightly, cloves
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon kosher salt
- black pepper freshly ground
For the Lasagna:
- 15 ounces ricotta cheese
- ½ cup Pecorino Romano cheese or parmesan cheese, finely grated
- ¼ cup basil plus more for garnish, chopped, fresh
- 5 cups marinara sauce
- 9 ounces lasagna noodles no-boil
- 3 cups mozzarella cheese shredded
Instructions
- Adjust the oven racks to the center and bottom positions. Preheat the oven to 450 degrees F. Spray two large baking sheets with oil.
- Place the bell peppers, zucchini, mushrooms, fennel, onion, and garlic on the sheets and toss with the balsamic vinegar, olive oil, oregano, dried basil, salt, and pepper. Roast on the lower oven rack, stirring halfway through, until tender and slightly browned, 25 to 30 minutes. Remove the vegetables from the oven and reduce the oven temperature to 400 degrees F. You can chop the garlic If you want. Set the veggies aside.
- In a medium bowl, combine the ricotta, Pecorino, and fresh basil.
- In a 9 x1 3 x 3-inch freezer to oven-proof baking dish, spread ½ cup marinara on the bottom of the dish. Arrange 3 lasagna noodles across the dish (they will expand when they cook).
- Top with ¾ cup sauce, one-fourth of the roasted vegetables (and garlic), one-fourth of the ricotta cheese mixture, and ½ cup mozzarella.
- Repeat 3 more times, starting with the pasta. Arrange the last 3 sheets of pasta noodles on top and spread with the remaining marinara sauce.
- Cover with foil and bake on the center rack until the lasagna is cooked through in the center, about 45 minutes. Uncover and cook until bubbling hot, about 10 minutes more. Add the remaining mozzarella and bake until melted, about 5 minutes. Remove from the oven and let rest for 15 minutes before serving. Cut into 8 squares and serve.
Cup of Yum
Notes
- The assembled unbaked lasagna can be wrapped tightly and stored in the refrigerator for up to 24 hours before baking; add 10 extra minutes to baking time if baking from cold.
- Baked lasagna can be cooled completely, wrapped well, and frozen in portions or whole for later use.
- To reheat frozen lasagna, thaw in the refrigerator for 24 to 48 hours, then warm in a 375°F oven for about 1 to 1¼ hours until heated through.
Nutrition Information
Calories
453kcal
(23%)
Carbohydrates
46g
(15%)
Protein
28g
(56%)
Fat
18.5g
(28%)
Saturated Fat
9.5g
(48%)
Cholesterol
54mg
(18%)
Sodium
827mg
(34%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 453
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 28g | 56% |
| Fat | 18.5g | 28% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 54mg | 18% |
| Sodium | 827mg | 34% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.