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Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

My dear friend, Tiffany was in town for a quick visit and I wanted to make her a healthy but tasty meal so I decided on this roasted vegetable lasagna. I made this lasagna a few weeks ago for some other friends and it was a big hit so I decided to make it again. It was a cool afternoon so I roasted the veggies which give the lasagna such an amazing flavor. I used all the veggies I had in the refrigerator and used some leftover mushroom marinara. I would have used fresh basil but my plant didn’t survive my vacation so I used dried instead. I really, really loved making this easy roasted vegetable lasagna recipe, not only because I knew it would be tasty, but also because it was fun to make.  Tiffany, my husband, and I loved the lasagna but my kids thought it was just okay.

Roasted Vegetable Lasagna

How to Make Roasted Vegetable Lasagna

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean-up) then coat the tin foil-lined baking sheet with olive oil cooking spray.

Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil, and oregano to taste. Toss to coat and place in the oven for 20 minutes.

After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside.

Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

Roasted Vegetable Lasagna

For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed.

Roasted Vegetable Lasagna

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray.

Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of the pan.

Add half of the ricotta mixture and spread evenly over the noodles.

Next, add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, parmesan, and dried basil.

Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 10-15 minutes before slicing. Enjoy.

Roasted Vegetable Lasagna

 

 

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Course: Main
Cuisine: Italian
Servings: 12
Author: Pam / For the Love of Cooking

Ingredients

Roasted Veggies:

  • 8 oz button mushrooms quartered
  • ½ red onion quartered
  • 2-3 orange. red, or yellow baby bell peppers, sliced
  • Broccoli florets
  • 1 small handful of shredded carrots
  • 6 cloves of garlic leave the skins on for roasting
  • 1 green zucchini sliced
  • 1 yellow squash sliced
  • Olive oil
  • Sea salt and freshly cracked pepper to taste
  • Dried basil to taste
  • Dried oregano to taste

Ricotta mixture:

  • 1 16 oz a container of ricotta cheese
  • 3-4 tbsp mozzarella cheese grated
  • 3-4 tbsp parmesan cheese grated
  • 1 clove of garlic minced
  • 1 egg, beaten
  • Sea salt and freshly cracked pepper, to taste
  • Dried oregano, to taste
  • Dried basil, to taste
  • Dash of nutmeg

Other ingredients:

  • Lasagna noodles **I used no-cook noodles - love them
  • Mushroom marinara **Click the link up above or use your favorite jar of marinara
  • Mozzarella cheese, shredded
  • Parmesan cheese, finely grated
  • Dried basil, to taste

Instructions

  • Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
  • Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil. and oregano to taste. Toss to coat and place in the oven for 20 minutes.
  • After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes.
  • Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.
  • For the ricotta mixture, combine all of the ingredients and mix thoroughly. Taste and re-season if needed.
  • Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray.
  • Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of the pan.
  • Add half of the ricotta mixture and spread evenly over the noodles. Next, add half of the roasted veggie mixture.
  • Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies.
  • Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, Parmesan, and dried basil.
  • Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown.
  • Cool for at least 10 minutes before slicing. Enjoy.
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33 Comments

  1. I’ve been thinking about you, Pam, and hoping and praying that ou are feeling better. I’m glad to hear you are in a little less pain. I hope you get some answers today and then some major relief! The lasagna looks so delicious and comforting!

  2. I’m really hoping you get a good report from the MRI. Sometimes it just takes lots of time and being careful…I hope that is what they find with your pain. I’m enjoying your older posts as I hadn’t discovered your blog until last year. I like vegetable lasagna and yours sounds great.

  3. Hi Pam,
    Hope the results come up with very positive feed back and you d’ont have to worry much…
    Concerning this lasagne, again, a fabulous and mouthwatering combination!!
    Cheers,
    Lia.

  4. I would love to try this with grilled vegetables!
    When I do it, I’ll make sure to let you know! I love your blog, by the way. I follow it regularly.

  5. Has anyone made this and froze it? I want to do some freezer meals and love vegetable lasagna but have never made it and froze it before. Thanks!

    1. Kristen,

      I have never tried freezing it so I am no help – sorry! If you do end up freezing it, please let me know how it turns out. Thanks!

  6. This looks lovely. Just wondering, do you think this would work if you prepare it, and then bake and serve the next day?

    1. Marcia,

      I’ve never tried doing that but I don’t see why it wouldn’t work out just fine. If you do it, please let me know how it turns out. Thanks!

      Pam

  7. I made this lasagna the night before! Popped it in the oven 30 minutes before my guests arrived….it turned out great and was delicious!
    Thank you for this recipe.

  8. I made this for Christmas dinner for my vegetarian family members- omg this is the best lasagna I have ever had! I’m making it again!!

  9. Made this for supper tonight. So delicious, juicy and flavourful. Used fresh lasagne noodles and added spinach. This recipe is a keeper. I’ll have to remember this one for company.