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–+ servings
A generous slice of veggie forward lasagna, layered with pasta, spinach, tomatoes, and cheese.

Roasted Vegetable Lasagna

This hearty lasagna features layers of roasted vegetables, creamy ricotta, and marinara sauce, all topped with melted cheese. It's a satisfying and flavorful vegetarian meal.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 2 tablespoons Extra-virgin olive oil
  • 8 ounces Cremini mushrooms stemmed and quartered
  • 1 Red bell pepper stemmed, seeded, and cut into 1-inch pieces
  • 1 medium Zucchini cut into ½-inch pieces
  • ½ medium Yellow onion cut into ½-inch pieces
  • 1 teaspoon Sea salt for vegetables
  • ½ teaspoon Black pepper for vegetables
For the Lasagna
  • 15 Lasagna noodles
  • 3 cups Marinara sauce 24 ounces
  • 3 cups Fresh spinach
  • 2 cups Low-moisture, part-skim mozzarella cheese grated
  • ½ cup Pecorino cheese grated
  • 1 tablespoon Fresh basil leaves or chopped fresh parsley for garnish
For the Ricotta Filling
  • 3 cups Whole milk ricotta cheese 24 ounces
  • 3 cloves Garlic grated
  • 2 teaspoons Lemon zest
  • 1 teaspoon Sea salt for ricotta filling
  • ½ teaspoon Freshly ground black pepper for ricotta filling

Equipment

  • Baking Sheet
  • 9x13-inch baking dish
  • Large pot
  • Large bowl

Method
 

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper. Oil a 9x13-inch baking dish.
  2. Place the mushrooms, red pepper, zucchini, and onion on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned around the edges. Reduce the oven temperature to 400°F.
  3. While the vegetables roast, cook the lasagna noodles. Bring a large pot of salted water to a boil and prepare the noodles according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
  4. Make the ricotta filling. In a large bowl, stir together the ricotta, grated garlic, lemon zest, salt, and several grinds of pepper.
  5. Assemble the lasagna. Spread 1 cup of the marinara sauce at the bottom of the prepared baking dish. Top with a layer of noodles, followed by half the ricotta mixture. Spread the ricotta in an even layer, then arrange half the spinach evenly on top. Top with half the roasted vegetables and dot with ⅔ cup of the remaining marinara sauce.
  6. Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables, and another ⅔ cup sauce. Top with the remaining noodles.
  7. Spread the remaining ⅔ cup marinara over the top layer of pasta, then evenly sprinkle with the mozzarella and pecorino cheeses. Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling.
  8. Let the lasagna stand for 20 minutes before garnishing with fresh basil or parsley, slicing, and serving.

Notes

This lasagna is best served fresh but can be made ahead and reheated. For a vegan option, use a plant-based ricotta and mozzarella substitute.

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