Best Roasted Veggie Lasagna
A hearty vegetarian lasagna layered with oven-roasted vegetables, creamy ricotta, marinara sauce, and melted mozzarella.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Lasagna
- 2 medium zucchini sliced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 medium red onion sliced
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 3 tbsp olive oil
- 12 lasagna noodles
- 3 cups marinara sauce
- 15 oz ricotta cheese
- 1 egg
- 1.5 cups mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
Instructions
- Preheat oven to 425°F (220°C). Toss vegetables with olive oil, salt, and pepper. Roast 20–25 minutes.
- Cook lasagna noodles according to package directions. Drain and set aside.
- Mix ricotta with egg and half the Parmesan cheese.
- Lower oven to 375°F (190°C). Spread marinara in a baking dish.
- Layer noodles, ricotta, roasted vegetables, sauce, and mozzarella. Repeat.
- Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes more.
- Let rest 10 minutes before slicing and serving.
Notes
For best texture, let the lasagna rest before cutting.