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Comforting Roasted Vegetable Lasagna

A thick slice of roasted vegetable lasagna showing layers of pasta, eggplant, and orange squash, topped with browned cheese.
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Make this hearty, meatless lasagna layered with sweet roasted vegetables, creamy ricotta, and melted mozzarella. It is perfect for meal prepping and freezing for later.

Ingredients

Scale
  • 1 (16 ounce) package lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 2 cups sliced mushrooms
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups marinara sauce
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Toss the zucchini, squash, bell pepper, onion, and mushrooms with olive oil on a baking sheet. Roast for 20 minutes until tender and slightly browned. Set aside.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
  3. In a medium bowl, mix the ricotta cheese, squeezed spinach, egg, 1/2 cup Parmesan cheese, basil, salt, and pepper until combined.
  4. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  5. Arrange a layer of cooked noodles over the sauce. Top with half of the ricotta mixture, followed by half of the roasted vegetables. Sprinkle with one-third of the mozzarella cheese.
  6. Spoon one-third of the remaining marinara sauce over the mozzarella.
  7. Repeat the layers: noodles, remaining ricotta mixture, remaining roasted vegetables, one-third of the mozzarella, and another layer of marinara sauce.
  8. Place the final layer of noodles on top. Cover with the remaining marinara sauce and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  9. Bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbly. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

  • For easy meal prep, assemble the entire lasagna, cover tightly with foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding about 20 minutes to the covered baking time.
  • You can swap vegetables based on what is in season. Try adding roasted eggplant, carrots, or broccoli florets.
  • Use your favorite store-bought or homemade marinara sauce.

Nutrition

Find it online: https://hearthbite.com/roasted-vegetable-lasagna/