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Best Roasted Veggie Lasagna

A hearty vegetarian lasagna layered with oven-roasted vegetables, creamy ricotta, marinara sauce, and melted mozzarella.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C). Toss vegetables with olive oil, salt, and pepper. Roast 20–25 minutes.
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. Mix ricotta with egg and half the Parmesan cheese.
  4. Lower oven to 375°F (190°C). Spread marinara in a baking dish.
  5. Layer noodles, ricotta, roasted vegetables, sauce, and mozzarella. Repeat.
  6. Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes more.
  7. Let rest 10 minutes before slicing and serving.

Notes

For best texture, let the lasagna rest before cutting.