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Roasted Vegetable Lasagna

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By Leticia Fernández • December 6th, 2025
A bubbling, golden Roasted Vegetable Lasagna layered with colorful roasted vegetables and melted cheese. Save
A bubbling, golden Roasted Vegetable Lasagna layered with colorful roasted vegetables and melted cheese. | recipesbyleticia.com

This dish combines roasted zucchini, eggplant, bell peppers, and red onion tossed with olive oil and Italian herbs, layered with creamy ricotta and Parmesan cheese mixture. A rich tomato sauce infused with garlic and oregano adds depth, all baked between tender lasagna noodles until golden and bubbly. Perfect for a comforting main with vibrant vegetables and savory cheeses.

When I first stumbled upon the idea of roasting vegetables for a lasagna, it felt like unlocking a secret door to layers of flavor I hadn't experienced before. This dish quickly became a staple in my kitchen for those cozy weekends when comfort food was a must.

I remember the first time I made this lasagna when unexpected guests showed up. The warm, inviting aroma filled the house, and everyone was asking for seconds before the dish even cooled down.

Ingredients

  • Vegetables: Roasting brings out their natural sweetness and gives a tender yet slightly caramelized texture.
  • Ricotta Cheese: Choosing fresh ricotta ensures a creamy, smooth filling.
  • Tomato Passata: Thick and rich, it forms the perfect base for the sauce, but crushed tomatoes work too.
  • No-Boil Lasagna Noodles: Convenient and soak up flavors well without extra prep.

Instructions

Get Everything Ready:
Preheat your oven and line baking sheets with parchment paper to start roasting the vegetables evenly. The smell of fresh herbs and olive oil mixing with the veggies is irresistible.
Roast the Vegetables:
Toss the zucchini, eggplant, peppers, and onion in olive oil and herbs, then roast until beautifully golden and tender. Flipping halfway ensures even caramelization and a lovely depth of flavor.
Simmer the Sauce:
Sauté garlic until fragrant, then add tomato passata with oregano and sugar. Let it bubble gently, thickening as the aromas meld and the kitchen fills with warmth.
Mix the Cheese Filling:
Combine ricotta, Parmesan, egg, and basil until smooth and creamy — this layer will bind everything beautifully.
Assemble the Lasagna:
Spread sauce, layer noodles, roasted vegetables, cheese mixture, mozzarella, and sauce in repeating layers. The colors and textures promise a delicious bite each time.
Bake to Perfection:
Cover with foil to keep moisture, then bake until bubbly. Removing foil at the end creates that irresistible golden top with melted cheese and crispy edges.
Rest Before Serving:
Let the lasagna settle so slices keep their shape and flavors meld, making each serving a perfect harmony.
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| recipesbyleticia.com

This dish became more than a meal one chilly evening when a dear friend needed comfort. Sharing it made the evening feel warmer, reminding me food is love on a plate.

Keeping It Fresh

Always use fresh herbs if you can, especially basil in the cheese mixture. It brightens the whole dish and keeps it feeling lively even after baking.

When You're Missing Something

If you find yourself short on time, you can roast veggies the night before or use a store-bought tomato sauce enhanced with a pinch of Italian herbs and sugar for balance.

Serving Ideas That Clicked

This lasagna pairs beautifully with a crisp green salad and a glass of red wine, like Chianti, which complements the roasted flavors well.

  • Don't forget warm garlic bread to round out the meal
  • If you're doubling the recipe, assemble in two smaller dishes for faster baking
  • Leftovers make a fantastic next-day lunch or even a frozen meal for busy nights
Close-up of a creamy, delicious Roasted Vegetable Lasagna, perfect for a comforting vegetarian meal. Save
Close-up of a creamy, delicious Roasted Vegetable Lasagna, perfect for a comforting vegetarian meal. | recipesbyleticia.com

Thanks for joining me to explore this roasted vegetable lasagna. Here's to many cozy meals and happy memories around your table.

Common Questions

Zucchini, eggplant, bell peppers, and red onion are sliced, tossed with olive oil, Italian herbs, salt, and pepper, then roasted until golden and tender.

The layers include a mixture of creamy ricotta, grated Parmesan, and shredded mozzarella for richness and texture.

Yes, mushrooms, spinach, or butternut squash can be added or swapped to personalize the vegetable layers.

The sauce is simmered with garlic, dried oregano, a touch of sugar, and seasoned with salt and pepper for balanced acidity.

The assembled dish is baked covered for 30 minutes, then uncovered for 15–20 minutes to achieve a golden, bubbly top.

It pairs well with a crisp green salad and a glass of Chianti for a complete meal.

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A bubbling, golden Roasted Vegetable Lasagna layered with colorful roasted vegetables and melted cheese.
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Roasted Vegetable Lasagna

Layers of roasted vegetables, creamy ricotta, and rich tomato sauce baked into a comforting dish.

Prep 30m
Cook 60m
Total 90m
Servings 6
Difficulty Medium

Ingredients

Vegetables

  • 1 medium zucchini, sliced into 1/4-inch rounds
  • 1 medium eggplant, sliced into 1/4-inch rounds
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cheese Mixture

  • 14 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped fresh basil or 1 tablespoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Tomato Sauce

  • 24 ounces tomato passata or crushed tomatoes
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Salt and pepper, to taste

Lasagna Assembly

  • 9 no-boil lasagna noodles or regular cooked as per package instructions
  • 2 cups shredded mozzarella cheese

Instructions

1
Preheat Oven and Prepare Vegetables: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
2
Season Vegetables: Arrange zucchini, eggplant, bell peppers, and red onion on the baking sheets. Drizzle with olive oil, then season with dried Italian herbs, salt, and black pepper. Toss well to coat evenly.
3
Roast Vegetables: Roast the vegetables for 20 to 25 minutes, flipping halfway through, until golden and tender. Lower the oven temperature to 350°F (180°C) afterwards.
4
Prepare Tomato Sauce: In a saucepan, heat olive oil over medium heat. Sauté minced garlic for one minute until fragrant. Add tomato passata, oregano, sugar, salt, and pepper. Simmer gently for 10 to 15 minutes, stirring occasionally.
5
Combine Cheese Mixture: In a mixing bowl, blend ricotta, grated Parmesan, egg, chopped basil, salt, and pepper until smooth and uniform.
6
Assemble Lasagna Layers: Spread a thin layer of tomato sauce onto a 9x13 inch (23x33 cm) baking dish. Arrange 3 lasagna noodles on top, followed by half of the roasted vegetables, one-third of the ricotta mixture, one-third of the shredded mozzarella, and a quarter of the remaining sauce.
7
Add Second Layer: Repeat layering with 3 noodles, remaining roasted vegetables, another third of the ricotta, one-third mozzarella, and a quarter of the sauce.
8
Top Final Layer: Finish with the last 3 noodles, the remaining ricotta mixture, remaining tomato sauce, and the rest of the shredded mozzarella cheese.
9
Bake Covered: Cover the assembled dish with foil and bake for 30 minutes in the preheated oven.
10
Bake Uncovered: Remove the foil and bake for an additional 15 to 20 minutes until the top is bubbly and golden.
11
Rest Before Serving: Allow the dish to rest for 10 to 15 minutes before slicing and serving to set the layers.
Additional Information

Equipment Needed

  • Baking sheets
  • Parchment paper
  • Large mixing bowls
  • 9x13 inch (23x33 cm) baking dish
  • Saucepan
  • Knife and cutting board
  • Aluminum foil

Nutrition (Per Serving)

Calories 420
Protein 20g
Carbs 43g
Fat 19g

Allergy Information

  • Contains dairy (ricotta, Parmesan, mozzarella) and egg.
  • Contains gluten from lasagna noodles.
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Leticia Fernández

Sharing easy, flavorful meals and practical cooking tips for home cooks and food lovers.