Go Back
a slice of roasted vegetable lasagna lifted from the pan in a wide horizontal shot, melted cheese stretching, set on a farmhouse table with basil, warm natural light, shallow depth of field, landscape orientation

Roasted Vegetable Lasagna

Lasagna with roasted vegetables, ricotta, and marinara is baked until golden and bubbling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 12 lasagna noodles
  • 1 zucchini sliced
  • 1 bell pepper sliced
  • 1 eggplant sliced
  • 15 oz ricotta
  • 3 cups marinara sauce
  • 2 cups mozzarella shredded
  • 2 tbsp olive oil

Method
 

  1. Roast the zucchini, pepper, and eggplant with oil at 425F until tender.
  2. Cook the lasagna noodles until just al dente.
  3. Layer marinara, noodles, ricotta, roasted veggies, and mozzarella in a dish.
  4. Repeat the layers and finish with sauce and cheese.
  5. Bake at 375F for 40 minutes, then rest before slicing.

Notes

Let it sit 15 minutes so the slices hold together.