Description
This easy vegetable lasagna is a delicious and comforting Italian-inspired dish featuring layers of roasted vegetables, creamy ricotta mixture, marinara sauce, and melted mozzarella cheese. Perfect for a family dinner or meal prep, this lasagna combines simple ingredients with classic flavors to create a hearty, satisfying vegetarian meal.
Ingredients
Scale
Vegetables
- 2 Large Zucchini (sliced into thin rounds)
- 1 Red Bell Pepper (chopped)
- 1 Yellow Bell Pepper (chopped)
- 1 cup Mushrooms (sliced)
- 1 Onion (diced)
- 3 cloves Garlic (minced)
- 2 tbsp Olive Oil
- 1 tsp Italian Seasoning
- Salt and Pepper to taste
Marinara Sauce
- 2 tbsp Olive Oil
- 1 Onion (chopped)
- 3 cloves Garlic (chopped)
- 28 oz Can of Crushed Tomatoes
- 1 tsp Salt
- 1/4 cup Red Wine (Cabernet, Pinot Noir, or a Red Blend)
- Salt and Pepper to taste
Cheese Mixture
- 32 oz Ricotta Cheese
- 1 cup Parmesan Cheese (grated)
- 2 Eggs
- 1 tsp Italian Seasoning
- 1/2 tsp Salt
- Salt and Pepper to taste
Other Ingredients
- 1 box Lasagna Noodles
- 1 lb Mozzarella Cheese (shredded, about 4 cups)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F. In a large bowl, toss the sliced zucchini, chopped red and yellow bell peppers, sliced mushrooms, diced onion, minced garlic, 2 tbsp olive oil, 1 tsp Italian seasoning, salt, and pepper until well combined. Spread the vegetables evenly on a baking sheet and roast for 15–20 minutes, until tender and slightly caramelized.
- Prepare the Sauce: In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Add chopped garlic and cook for an additional minute. Stir in the crushed tomatoes, 1 tsp salt, pepper, and 1/4 cup red wine. Reduce heat to low and simmer the sauce for 15–20 minutes, stirring occasionally to develop rich flavors.
- Mix the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, grated Parmesan, eggs, 1 tsp Italian seasoning, 1/2 tsp salt, and pepper. Mix thoroughly until smooth and well incorporated.
- Assemble the Lasagna: Spread one cup of the marinara sauce on the bottom of a 9×13-inch lasagna pan. Layer four lasagna noodles over the sauce. Spread one-quarter of the ricotta mixture evenly over the noodles. Top with one-quarter of the roasted vegetables, then sprinkle one cup of shredded mozzarella cheese over the veggies. Add a scoop or two of sauce on top. Repeat these layers—noodles, ricotta, vegetables, mozzarella, and sauce—until all ingredients are used, finishing with a top layer of sauce and mozzarella cheese. This recipe yields about four layers with four noodles per layer.
- Bake the Lasagna: Lower the oven temperature to 375°F. Cover the lasagna with foil (optional to prevent drying) and bake for 30 to 40 minutes until the cheese on top is golden and bubbly.
- Let it Rest: Remove the lasagna from the oven and allow it to rest on a cooling rack for 10–15 minutes. This resting period helps the layers set and results in cleaner, more stable slices. Optionally, garnish with fresh basil or parsley before serving.
Notes
- Roasting the vegetables enhances their sweetness and adds depth of flavor.
- If you prefer, you can use no-boil lasagna noodles to save time.
- Cover the lasagna with foil during baking to prevent the top from over-browning, removing it in the last 10 minutes to allow the cheese to brown.
- Letting the lasagna rest before cutting helps maintain its structure and keeps slices intact.
- Make sure to use fresh herbs like basil or parsley for a bright garnish that adds color and flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: vegetable lasagna, vegetarian dinner, roasted vegetable lasagna, easy lasagna recipe, Italian lasagna, ricotta lasagna
