Roasted Vegetable Lasagna (Printable Version)
Layers of roasted vegetables, creamy ricotta, and rich tomato sauce baked into a comforting dish.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into 1/4-inch rounds
02 - 1 medium eggplant, sliced into 1/4-inch rounds
03 - 1 red bell pepper, cut into strips
04 - 1 yellow bell pepper, cut into strips
05 - 1 red onion, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Cheese Mixture
10 - 14 ounces ricotta cheese
11 - 1 cup grated Parmesan cheese
12 - 1 large egg
13 - 2 tablespoons chopped fresh basil or 1 tablespoon dried
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Tomato Sauce
16 - 24 ounces tomato passata or crushed tomatoes
17 - 3 cloves garlic, minced
18 - 1 tablespoon olive oil
19 - 1 teaspoon dried oregano
20 - 1 teaspoon sugar
21 - Salt and pepper, to taste
→ Lasagna Assembly
22 - 9 no-boil lasagna noodles or regular cooked as per package instructions
23 - 2 cups shredded mozzarella cheese
# Directions:
01 - Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
02 - 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.
03 - 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.
04 - 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.
05 - In a mixing bowl, blend ricotta, grated Parmesan, egg, chopped basil, salt, and pepper until smooth and uniform.
06 - 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.
07 - Repeat layering with 3 noodles, remaining roasted vegetables, another third of the ricotta, one-third mozzarella, and a quarter of the sauce.
08 - Finish with the last 3 noodles, the remaining ricotta mixture, remaining tomato sauce, and the rest of the shredded mozzarella cheese.
09 - Cover the assembled dish with foil and bake for 30 minutes in the preheated oven.
10 - Remove the foil and bake for an additional 15 to 20 minutes until the top is bubbly and golden.
11 - Allow the dish to rest for 10 to 15 minutes before slicing and serving to set the layers.
# Expert Advice:
01 -
- The roasted veggies add a depth of sweetness and texture that feels like sharing a hidden gem.
- The creamy ricotta and rich tomato sauce blend so beautifully, it became my go-to comfort food.
02 -
- Roasting vegetables ahead really elevates their flavor, so don't skip this step.
- Using no-boil noodles saves time but feel free to boil regular noodles if preferred; just adjust the sauce amount slightly.
03 -
- Patience is key: letting the lasagna rest after baking helps it set so the layers hold perfectly when sliced.
- The secret to a luscious sauce is balancing acidity with a tiny pinch of sugar to round flavors.