Roasted Vegetable Lasagna – Jehan Can Cook

Lasagna is the ultimate comfort food, but have you ever considered swapping the traditional meat sauce for a nutrient-packed roasted vegetable filling? This roasted vegetable lasagna is a vibrant, flavor-forward twist on the classic dish, perfect for vegetarians or anyone looking to incorporate more veggies into their meals. Not only is it packed with vegetables, but it’s also creamy, cheesy, and downright delicious.

Roasted vegetable lasagna is a delicious way to enjoy on your favorite meals while incorporating wholesome ingredients. With its layers of roasted veggies, creamy ricotta, and gooey mozzarella, it’s a dish that satisfies every craving. Plus, the flexibility to customize the vegetables ensures you can make it your own every time. Whether you’re cooking for a family dinner, a potluck, or meal prepping for the week, this lasagna is guaranteed to impress.

Why You Should Make Vegetable Lasagna

• Packed with Nutrients: The medley of roasted vegetables provides a wealth of vitamins, minerals, and fiber, making this dish both hearty and nutritious.
• Customizable: Swap in your favorite vegetables or adjust the recipe to suit your taste.
• Perfect for Meal Prep: This lasagna stores well and tastes even better the next day, making it ideal for leftovers.
• Crowd-Pleaser: Whether you’re serving a vegetarian guest or feeding a picky eater, this dish has universal appeal.

Ingredients used in this healthy Vegetable Lasagna

• Zucchini: Adds a mildly sweet, earthy flavor and a good dose of vitamin C and potassium.
• Eggplant: Provides a creamy texture when roasted, along with fiber and antioxidants.
• Red Bell Pepper: Sweet and slightly smoky, it’s loaded with vitamin C and adds a pop of color.
• Onion: Brings depth and a hint of sweetness to the roasted vegetable mix.
• Garlic Cloves: Infuses the dish with aromatic, savory flavor.
• Ricotta Cheese: Adds creaminess and a mild tang that complements the roasted veggies.
• Parmesan Cheese: Enhances the savory, nutty profile and creates a golden crust.
• Mozzarella Cheese: Provides gooey, melty goodness throughout the layers.
•  Olive Oil: Helps the vegetables caramelize during roasting.
• Italian Seasoning: A blend of dried herbs that enhances the dish’s overall flavor.
• Salt and Black Pepper: Season the vegetables and ricotta mixture to perfection.
• Fresh Basil & Parsley: Add a fresh, herbaceous finish.
• Marinara Sauce: A tangy base that ties all the flavors together. Opt for high-quality or homemade for the best results.
• Lasagna Sheets: Provides structure and creates the classic layered look.
• Eggs: Help bind the ricotta mixture for a rich and creamy consistency.

Vegetarian Lasagna Variations

The beauty of this recipe lies in its adaptability. Here are some vegetable substitutions or additions to try:

1. Mushrooms: Add a savory, umami punch.
2. Spinach or Kale: Stir into the ricotta mixture for extra greens.
3. Carrots: Slice thin or dice for a hint of sweetness.
4. Butternut Squash: Adds creaminess and a slightly nutty flavor.
5. Broccoli or Cauliflower: Roast alongside the other vegetables for added texture.
6. Cherry Tomatoes: Their natural sweetness intensifies when roasted.

Tips for the Best Roasted Vegetable Lasagna

• Roast the Vegetables Well: Roasting enhances the flavor of the vegetables, so don’t skip this step.
• Use High-Quality Cheese: Good-quality mozzarella and Parmesan make all the difference.
• Layer Strategically: Distribute ingredients evenly for consistent flavor in every bite.
• Let It Rest: Resist the urge to cut into the lasagna immediately; resting allows the layers to set.
• Double the Recipe: This lasagna freezes well, so consider making two—one for now and one for later.

Storing and Reheating Tips

Refrigerate Leftovers: Store in an airtight container for up to 4 days.

Freeze for Later: Portion the roasted vegetable lasagna into individual servings and freeze for up to 3 months. Wrap tightly in foil or use freezer-safe containers.

Reheat Properly: For best results, reheat in the oven at 350°F (175°C) until warmed through. Cover with foil to prevent drying out.

Other Pasta Recipes to try

Get the Recipe
Roasted Vegetable Lasagna

Roasted vegetable lasagna is a vibrant twist on a classic dish, with layers of roasted veggies, creamy ricotta, and mozzarella.

Roasted Vegetables

• 2 zucchini, sliced
• 1 medium eggplant, cubed
• 1 red bell pepper, diced
• 1/2 medium onion, sliced
• 2 cloves garlic, minced
• 1 1/2 tsp olive oil
• 1/2 tsp italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper

Ricotta Mixture

• 15 oz ricotta
• 2 eggs
• 1/2 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 1 tbsp chopped basil
• 1 tbsp chopped pasley
• 1/2 tsp salt
• 1/2 tsp black pepper

For assembly

• 1-24 oz jar marinara sauce
• 12 sheets lasagna noodles
• 1 1/2 cup parmesan cheese
• 1/2 cup parmesan cheese

• Prep and Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the zucchini, eggplant, bell pepper, onion, and garlic with olive oil, Italian seasoning, ½ tsp salt, and ½ tsp black pepper. Spread the vegetables evenly on two baking sheet pans and roast for 25-30 minutes until tender and slightly caramelized.

• Prepare the Ricotta Mixture: In a medium bowl, mix the ricotta cheese, eggs, ½ cup Parmesan, 1 cup mozzarella, ½ tsp salt, ½ tsp black pepper, basil, and parsley until well combined.

• Cook the Lasagna Sheets: Boil the lasagna noodles according to the package directions. Drain and set aside.

• Assemble the Lasagna: Preheat your oven to 350°F (175°C). Spread ¼ cup marinara sauce on the bottom of a 13×9 baking pan. Lay 3 lasagna sheets on top. Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the roasted vegetables. Top with marinara sauce and a sprinkle of mozzarella and Parmesan cheese. Repeat this process twice, finishing with a final layer of noodles. Top the final layer with marinara sauce and the remaining mozzarella and Parmesan.

• Bake the Lasagna: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes, until the cheese is bubbly and golden.

• Let It Rest: Allow the lasagna to cool for 25-30 minutes before slicing. This ensures clean layers and an easier serving process.