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Ultimate Roasted Vegetable Lasagna

Layers of tender roasted zucchini, eggplant, and peppers sandwiched between pasta, rich marinara, and a creamy ricotta filling. A hearty vegetarian dinner.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 9 slices
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 3 medium zucchinis sliced lengthwise
  • 1 large eggplant sliced into rounds
  • 2 red bell peppers cut into pieces
  • 3 tbsp olive oil
  • 1 tsp dried oregano
Cheese Filling
  • 15 oz ricotta cheese whole milk
  • 1 egg large
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup fresh basil chopped
Assembly
  • 9 oz no-boil lasagna noodles
  • 48 oz marinara sauce approx 2 jars
  • 3 cups mozzarella cheese shredded

Equipment

  • 9x13 Baking Dish
  • Baking sheets
  • Mixing bowls
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Toss sliced zucchini, eggplant, and peppers with olive oil, salt, pepper, and oregano. Spread in a single layer on baking sheets.
  3. Roast vegetables for 25-30 minutes until tender and slightly brown. Remove and reduce oven heat to 375°F (190°C).
  4. In a bowl, mix ricotta, egg, Parmesan, basil, and nutmeg until smooth.
  5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  6. Layer noodles, 1/3 ricotta mixture, roasted veggies, sauce, and mozzarella. Repeat for two more layers.
  7. Top with remaining mozzarella and Parmesan. Cover dish with foil.
  8. Bake covered for 35 minutes, then uncover and bake 15-20 minutes until bubbly and golden.
  9. Let rest for 15-20 minutes before slicing to ensure layers hold together.

Notes

Make sure to roast the vegetables thoroughly to prevent a watery lasagna. Allow the lasagna to rest fully before cutting for perfect squares.