Roasted Vegetable Lasagna
Roasted Vegetable Lasagna

Roasted Vegetable Lasagna is a hearty and delicious dish that is packed with nutrients and flavor. It’s a great way to enjoy your favorite vegetables in a new and exciting way, and it’s also a great option for those following a vegetarian or vegan diet. To make this dish, you’ll need a few key ingredients, including lasagna noodles, tomato sauce, ricotta cheese, and a variety of roasted vegetables.

Begin by preheating your oven to 400°F and preparing your vegetables. You can use any combination of veggies that you like, but some popular options include zucchini, eggplant, bell peppers, and mushrooms. Cut the vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender and caramelized.

While the veggies are roasting, cook the lasagna noodles according to package instructions, then set them aside. In a large mixing bowl, combine the ricotta cheese with a handful of fresh herbs, such as basil or parsley, and a pinch of salt and pepper. Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish, then layer on a layer of noodles, followed by a layer of ricotta cheese and a layer of roasted vegetables. Repeat this layering process until all of the ingredients have been used, then finish with a final layer of tomato sauce.

Bake the lasagna in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy! This dish is a great option for a family dinner or for meal prepping for the week. The roasted veggies add a burst of flavor and nutrition to this classic dish, and the creamy ricotta cheese pairs perfectly with the tender noodles. Enjoy!



  • 1 large eggplant, sliced into rounds
  • 2 large zucchini, sliced into rounds
  • 2 red bell peppers, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups chopped mushrooms
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil leaves, chopped (optional)
  • 9 lasagna noodles, cooked al dente


  1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
  2. Arrange the eggplant, zucchini, and bell pepper slices in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes or until the vegetables are tender and lightly browned.
  3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  4. Add the chopped mushrooms to the skillet and cook until tender, about 5-7 minutes.
  5. In a large mixing bowl, mix together the ricotta cheese, mozzarella cheese, and Parmesan cheese.
  6. In a 9×13 inch baking dish, spread a layer of marinara sauce on the bottom.
  7. Layer the cooked lasagna noodles over the sauce, followed by the roasted vegetables and the mushroom mixture. Spread another layer of sauce over the vegetables.
  8. Repeat layering the noodles, vegetables, and sauce until you have used all of the ingredients. Top with the cheese mixture.
  9. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
  10. Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
  11. Serve hot, topped with chopped basil leaves (optional).


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