Hearty Veggie Lasagna Layers (Printable Version)

A comforting layered dish with roasted vegetables, creamy ricotta, marinara, and melted mozzarella.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, sliced
02 - 1 medium eggplant, sliced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 7 oz mushrooms, sliced
06 - 1 medium onion, diced
07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - Salt and pepper, to taste

→ Cheeses

12 - 14 oz ricotta cheese
13 - 9 oz shredded mozzarella cheese
14 - 1.8 oz grated Parmesan cheese
15 - 1 large egg

→ Other

16 - 27 fl oz marinara sauce
17 - 9 lasagna noodles (regular or no-boil)
18 - Fresh basil, for garnish

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Arrange zucchini, eggplant, bell peppers, and mushrooms on a baking sheet. Drizzle with olive oil, sprinkle with oregano, basil, salt, and pepper. Roast for 20 minutes until tender.
03 - If using regular lasagna noodles, cook according to package instructions. Drain and set aside.
04 - In a mixing bowl, combine ricotta cheese, egg, half of the grated Parmesan, salt, and pepper. Mix thoroughly.
05 - Heat a splash of olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic until softened, about 3 minutes. Add roasted vegetables, cook an additional 2 minutes, then remove from heat.
06 - Spread one-third of the marinara sauce on the bottom of a 9x13 inch (23x33 cm) baking dish. Lay 3 lasagna noodles over the sauce.
07 - Top noodles with half of the ricotta mixture, half of the sautéed vegetable mixture, and one-third of the shredded mozzarella.
08 - Repeat layering with one-third of the marinara sauce, 3 noodles, remaining ricotta mixture, remaining vegetables, and one-third mozzarella.
09 - Add remaining 3 noodles, spread remaining marinara sauce on top, then sprinkle with remaining mozzarella and Parmesan cheese.
10 - Cover the dish with aluminum foil and bake for 25 minutes.
11 - Remove foil and bake for an additional 15 minutes until the cheese is bubbling and golden.
12 - Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh basil.

# Expert Advice:

01 -
  • It tastes indulgent and hearty without weighing you down, like you've discovered a secret that restaurants have been keeping
  • Roasting the vegetables first transforms them into something almost caramelized and rich, nothing like the watery lasagna disasters we all remember
  • It comes together in about ninety minutes from start to finish, which means you can have something restaurant-quality on a weeknight
  • Even people who claim they don't eat vegetables will ask for seconds, then thirds
02 -
  • Roasting the vegetables first is non-negotiable—boiling or steaming them creates a watery lasagna that nobody wants, but roasting concentrates their flavors and removes excess moisture
  • Don't skip the ten-minute rest after baking, no matter how impatient you feel; it's the difference between a beautiful layered dish and a crumbly mess on the plate
  • If your lasagna seems watery after baking, it usually means your vegetables released too much liquid during roasting; next time, pat them dry after roasting or roast them a bit longer
03 -
  • Pat your roasted vegetables dry with paper towels after they come out of the oven; any excess moisture is the enemy of a perfect lasagna texture
  • Invest in good quality mozzarella if you can; the difference between premium and basic is noticeable when it melts into those golden bubbles on top
  • If you're making this for guests, assemble it in the morning and refrigerate until you're ready to bake; this actually helps the flavors meld and the noodles soften evenly

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