Introduction
Looking for a wholesome and satisfying meal that’s bursting with flavor? This easy roasted vegetable lasagna is the perfect solution. With layers of tender roasted vegetables, rich pasta sauce, and gooey cheese, this dish brings a rustic, earthy twist to classic lasagna. It’s simple enough for a weeknight dinner, yet impressive enough to serve at gatherings with friends or family.
Why You’ll Love This Recipe
Not only does roasting the vegetables intensify their natural sweetness, but it also adds a deep, smoky flavor to every bite. Additionally, using a mix of zucchini, mushrooms, and peppers ensures a beautiful texture and colorful presentation. Plus, the straightforward layering makes assembly a breeze, allowing you to enjoy a comforting homemade lasagna with minimal stress.
Recipe Origins
While traditional lasagna traces back to Italy, this roasted vegetable lasagna is a modern twist, highlighting the vibrant flavors of roasted produce. By combining simple techniques with hearty ingredients, it honors Mediterranean cooking traditions while offering a lighter, vegetarian option that fits contemporary tastes.
Nutrition Information
Calories: 410
Fat: 15g
Carbohydrates: 48g
Protein: 22g
Quick Facts
Preparation Time: 35 min
Cooking Time: 35 min
Total Time: 1 hr 20 min
Servings: 10
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover slices with foil and bake at 350°F until heated through, or microwave individual portions for 2-3 minutes. You can also freeze the lasagna after assembling but before baking, ensuring a fresh and flavorful meal later.
Serving Suggestions
This roasted vegetable lasagna pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a plate of grilled asparagus. For a heartier meal, serve it with crusty bread or a side of garlic knots. Complement the dish with a glass of light red wine like Pinot Noir or a sparkling water infused with herbs.
Common Mistakes
Skipping the vegetable roasting step: Roasting intensifies the flavors; sautéing can make the lasagna too watery.
Overcrowding the baking sheet: Spread vegetables out to allow even roasting and browning.
Not draining noodles properly: Make sure noodles are well-drained to avoid a watery casserole.
Recipe Variations
Cheese Lover’s Version: Add a layer of ricotta cheese mixed with herbs between each vegetable layer.
Protein Boost Version: Include cooked lentils or white beans for added heartiness.
Low-Carb Version: Replace traditional noodles with thinly sliced roasted eggplant.
Frequently Asked Questions
Can I use oven-ready noodles?
Yes, but ensure you have enough sauce to keep the noodles moist while baking.
What other vegetables can I use?
Feel free to add roasted eggplant, carrots, spinach, or yellow squash.
Can I make this ahead of time?
Absolutely! Assemble the lasagna a day in advance, refrigerate it, and bake it when ready.
Ingredients
- Olive oil cooking spray
- 2 zucchini, sliced
- 2 green bell peppers, cut into 1-inch pieces
- 1 8-ounce package sliced fresh mushrooms
- 1 onion, cut into 8 wedges
- 1 tablespoon chopped fresh basil
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 12 lasagna noodles
- 2 28-ounce jars pasta sauce
- 1 16-ounce package shredded mozzarella cheese
- 1 cup freshly shredded Parmesan cheese
Instructions
1- Preheat the oven to 400°F (200°C). Lightly coat a large baking sheet with cooking spray.
2- Arrange zucchini slices, bell pepper pieces, mushrooms, and onion wedges on the baking sheet. Scatter chopped basil and minced garlic over the vegetables. Spray lightly again with cooking spray and season with salt and black pepper.
3- Roast the vegetables in the preheated oven until tender and lightly browned, about 10 to 25 minutes, stirring occasionally for even roasting.
4- Meanwhile, bring a large pot of lightly salted water to a boil. Cook the lasagna noodles until al dente, about 8 minutes. Drain and set aside.
5- In a small saucepan, heat the pasta sauce over medium-high heat until simmering.
6- In a mixing bowl, combine the shredded mozzarella and Parmesan cheeses.
7- To assemble the lasagna, spread ⅓ cup of pasta sauce in the bottom of a 9×13-inch baking dish.
8- Layer 3 lasagna noodles over the sauce.
9- Spread ¼ of the roasted vegetables evenly over the noodles.
10- Top with ¼ of the pasta sauce and sprinkle ¼ of the cheese mixture over the sauce.
11- Repeat the layering process three more times, ending with a generous topping of the cheese mixture.
12- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 to 25 minutes.
13- Allow the lasagna to rest for 10 minutes before slicing and serving.
