Roasted Vegetable Lasagna

Indulge in the comforting layers of this Roasted Vegetable Lasagna, a hearty vegetarian dish that’s as satisfying as it is flavorful. Packed with caramelized zucchini, eggplant, and vibrant bell peppers roasted to perfection, this recipe brings out the natural sweetness of the vegetables while adding a smoky depth. Nestled between tender lasagna noodles, creamy ricotta mixed with a hint of garlic powder, and robust marinara sauce, each layer is finished with gooey mozzarella and nutty Parmesan for the ultimate cheesy topping. With a balance of rich flavors and wholesome ingredients, this lasagna is ideal for family dinners, meal prepping, or wowing a crowd at any potluck. Plus, it’s easy to prepare ahead and reheats beautifully, making it a deliciously practical choice for busy weeknights. Garnished with fresh basil, this classic Italian-inspired comfort food is elevated by seasonal veggies and bold flavors.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2 medium zucchini
• 1 large eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 12 pieces lasagna noodles
• 2 cups ricotta cheese
• 1 large egg
• 1 teaspoon garlic powder
• 4 cups marinara sauce
• 3 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 0.25 cup fresh basil leaves

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Slice the zucchini, eggplant, red bell pepper, and yellow bell pepper into 1/4-inch thick pieces. Arrange them on a baking sheet.

Step 3

Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

Step 5

While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking.

Step 6

In a medium bowl, mix the ricotta cheese, egg, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and garlic powder. Set aside.

Step 7

Reduce the oven temperature to 375°F (190°C).

Step 8

Spread 1/2 cup of marinara sauce over the bottom of a 9x13-inch baking dish.

Step 9

Lay 4 lasagna noodles in a single layer over the sauce. Top with 1/3 of the roasted vegetables, 1/3 of the ricotta mixture, 1 cup of marinara sauce, and 1 cup of shredded mozzarella cheese.

Step 10

Repeat the layers two more times, finishing with a layer of noodles on top. Spread the remaining marinara sauce evenly over the noodles.

Step 11

Sprinkle the top with the remaining 1 cup of shredded mozzarella and the Parmesan cheese.

Step 12

Cover the baking dish with aluminum foil and bake in the oven for 30 minutes.

Step 13

Remove the foil and bake for another 15 minutes, or until the cheese on top is bubbly and golden brown.

Step 14

Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	4049.4 grams (4049.4g)

Amount per serving	% Daily Value*
Calories	5668

Total Fat 228.10g	292%
Saturated Fat 102.20g	511%
Polyunsaturated Fat 6.70g
Cholesterol 865mg	288%
Sodium 14492mg	630%
Total Carbohydrate 672.40g	245%
Dietary Fiber 60.50g	216%
Total Sugars 105.80g
Protein 273.00g	546%

Vitamin D 54IU	269%
Calcium 5686mg	437%
Iron 35mg	194%
Potassium 5246mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 18.7%

Carbs: 46.1%