Roasted Vegetable Lasagna with Mozzarella and Parmesan

Introduction

Roasted Vegetable Lasagna with Mozzarella and Parmesan is a delicious, wholesome twist on the classic Italian lasagna. Layers of tender roasted vegetables, rich marinara sauce, creamy ricotta, and gooey mozzarella are baked together with perfectly cooked lasagna noodles to create a hearty, flavorful meal. This vegetarian lasagna is satisfying, comforting, and colorful, making it ideal for family dinners, gatherings, or special occasions. Each bite delivers a harmonious balance of textures and flavors that everyone will love.

Why I Love This Recipe

I love this recipe because it combines the hearty flavors of roasted vegetables with the indulgence of cheesy layers, creating a dish that’s both nutritious and comforting. Roasting the vegetables intensifies their natural sweetness, while the creamy ricotta and melted mozzarella make every bite rich and satisfying. It’s a dish that looks as good as it tastes and is perfect for both weeknight meals and entertaining. The aroma that fills the kitchen while it’s baking is irresistible, making it a recipe I always look forward to preparing.

Why It’s a Must-Try Dish

This roasted vegetable lasagna is a must-try because it transforms simple vegetables into a decadent, comforting meal that even non-vegetarians will love. The combination of roasted vegetables, cheesy layers, and marinara sauce creates depth and richness, while still being light and healthy. It’s visually impressive, flavorful, and perfect for any occasion. Its versatility, ease of preparation, and satisfying taste make it a recipe that’s sure to become a family favorite.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 50–55 minutes
• Total Time: 80–85 minutes
• Servings: 6–8
• Calories: Approximately 400–450 kcal per serving

Cuisine and Course

• Cuisine: Italian / Vegetarian
• Course: Main Course

Ingredients

For the Roasted Vegetables:

• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup mushrooms, sliced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried Italian herbs

For the Cheese Layer:

• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• Salt and pepper, to taste
• ¼ teaspoon nutmeg (optional)

For the Sauce:

• 3 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Other Ingredients:

• 9–12 lasagna noodles, cooked according to package directions
• Extra mozzarella and Parmesan for topping
• Fresh basil, for garnish

Simple Cooking Directions

1. Roast vegetables with olive oil, salt, pepper, and Italian herbs until tender.
2. Prepare cheese mixture: ricotta, egg, mozzarella, Parmesan, and seasonings.
3. Layer noodles, sauce, roasted vegetables, and cheese mixture in a baking dish.
4. Repeat layers and finish with sauce and extra cheese on top.
5. Bake at 375°F (190°C) for 35–40 minutes until bubbly and golden.

Step-by-Step Preparation Method

1. Preheat oven: Set oven to 400°F (200°C) for roasting vegetables.
2. Roast vegetables: Toss zucchini, yellow squash, bell peppers, mushrooms, and onion with olive oil, salt, pepper, and Italian herbs. Spread on a baking sheet and roast for 15–20 minutes until tender.
3. Prepare the sauce: In a small saucepan, heat olive oil and sauté garlic for 1 minute. Add marinara sauce, oregano, salt, and pepper. Simmer for 5 minutes.
4. Make the cheese mixture: In a bowl, combine ricotta, 1 ½ cups mozzarella, ½ cup Parmesan, egg, salt, pepper, and nutmeg (if using). Mix until smooth.
5. Cook noodles: Boil lasagna noodles according to package directions until al dente. Drain and set aside.
6. Assemble lasagna:
   • Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
   • Layer 3–4 noodles over sauce.
   • Spread ⅓ of the cheese mixture over noodles.
   • Add ⅓ of roasted vegetables.
   • Spoon ⅓ of sauce over vegetables.
   • Repeat layers twice more, finishing with sauce and extra mozzarella and Parmesan on top.
7. Bake: Cover with foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and golden.
8. Garnish and serve: Let cool 5–10 minutes before slicing. Garnish with fresh basil.

How to Serve

Serve hot with a side of garlic bread and a fresh green salad. It also pairs well with roasted or steamed vegetables for a complete meal.

Additional Recipe Tips

• Roast vegetables until slightly caramelized for deeper flavor.
• Use no-boil noodles to save time; adjust baking time slightly.
• Let lasagna rest for 10 minutes before serving for easier slicing.
• Add extra Parmesan on top for a crispier, golden crust.

Variations

• Vegan Version: Use vegan ricotta and mozzarella alternatives.
• Meat Addition: Layer in cooked ground turkey or sausage for a heartier dish.
• Additional Veggies: Add spinach, eggplant, or artichokes for more flavor and nutrients.
• Spicy Version: Add red pepper flakes to the sauce for heat.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Assemble the lasagna unbaked, cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding 10–15 minutes to the cooking time.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.

Special Equipment Needed

• 9×13-inch baking dish
• Baking sheet (for vegetables)
• Mixing bowls
• Saucepan
• Knife and cutting board

Conclusion

Roasted Vegetable Lasagna with Mozzarella and Parmesan is a wholesome, flavorful, and visually stunning dish that’s perfect for any occasion. With layers of roasted vegetables, creamy cheese, and savory marinara, it’s a comforting meal that satisfies both vegetarians and non-vegetarians. Easy to prepare, versatile, and full of flavor, this lasagna is guaranteed to become a favorite for family dinners, special occasions, or holiday gatherings.

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Roasted Vegetable Lasagna with Mozzarella and Parmesan

Author: admin Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 30 mins Cook Time 55 mins Total Time 1 hr 25 mins

Servings: 6 Calories: 450 kcal per serving

Description

Roasted Vegetable Lasagna with Mozzarella and Parmesan is a delicious, wholesome twist on the classic Italian lasagna. Layers of tender roasted vegetables, rich marinara sauce, creamy ricotta, and gooey mozzarella are baked together with perfectly cooked lasagna noodles to create a hearty, flavorful meal.

Ingredients

Scale

1/2x 1x 2x 3x

For the Roasted Vegetables:

• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup mushrooms, sliced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried Italian herbs

For the Cheese Layer:

• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• Salt and pepper, to taste
• ¼ teaspoon nutmeg (optional)

For the Sauce:

• 3 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Other Ingredients:

• 9 lasagna 9–12 noodles, cooked according to package directions
• Extra mozzarella and Parmesan for topping
• Fresh basil, for garnish

Instructions

1. Preheat oven : Set oven to 400°F (200°C) for roasting vegetables.
2. Roast vegetables : Toss zucchini, yellow squash, bell peppers, mushrooms, and onion with olive oil, salt, pepper, and Italian herbs. Spread on a baking sheet and roast for 15–20 minutes until tender.
3. Prepare the sauce : In a small saucepan, heat olive oil and sauté garlic for 1 minute. Add marinara sauce, oregano, salt, and pepper. Simmer for 5 minutes.
4. Make the cheese mixture : In a bowl, combine ricotta, 1 ½ cups mozzarella, ½ cup Parmesan, egg, salt, pepper, and nutmeg (if using). Mix until smooth.
5. Cook noodles : Boil lasagna noodles according to package directions until al dente. Drain and set aside.
6. Assemble lasagna : Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish.Layer 3–4 noodles over sauce.Spread ⅓ of the cheese mixture over noodles.Add ⅓ of roasted vegetables.Spoon ⅓ of sauce over vegetables.Repeat layers twice more, finishing with sauce and extra mozzarella and Parmesan on top.
7. Bake : Cover with foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and golden.
8. Garnish and serve : Let cool 5–10 minutes before slicing. Garnish with fresh basil.

Keywords: Roasted Vegetable Lasagna with Mozzarella and Parmesan