Description
A delicious and hearty roasted vegetable lasagna featuring layers of tender roasted mixed vegetables, creamy ricotta cheese, and rich marinara sauce, all baked to golden perfection with melted mozzarella and Parmesan cheese.
Ingredients
Scale
Lasagna Components
- 12-15 sheets Lasagna Noodles (Use no-boil noodles for convenience.)
- 3 cups Marinara Sauce (Homemade or store-bought.)
- 2 cups Ricotta Cheese (Adds creaminess to the lasagna.)
- 2 cups Shredded Mozzarella Cheese (For topping the lasagna.)
- 1 cup Grated Parmesan Cheese (For layering and topping.)
- 1 handful Fresh Basil Leaves (Chopped for flavor enhancement.)
- Salt and Pepper (To taste.)
Roasted Vegetables
- 4-5 cups Chopped Mixed Vegetables (zucchini, bell peppers, eggplant, spinach) (Roasted for enhanced flavor.)
- 3 tablespoons Extra-Virgin Olive Oil (For tossing vegetables before roasting.)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Wash and chop the mixed vegetables into bite-sized pieces for even roasting.
- Season Vegetables: Toss the chopped vegetables with extra-virgin olive oil, salt, and pepper in a large mixing bowl to coat them well.
- Roast Vegetables: Spread the seasoned vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.
- Mix Ricotta Filling: In a medium bowl, combine ricotta cheese, half of the grated Parmesan cheese, and chopped fresh basil. Season with salt and pepper to taste, stirring until well blended.
- Adjust Oven Temperature: Lower the oven temperature to 375°F (190°C) after removing the roasted vegetables.
- Assemble Lasagna – Layer 1: Spread a layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
- Layer Noodles and Filling: Add a layer of lasagna noodles over the sauce, then spread a layer of the ricotta mixture, followed by roasted vegetables and a sprinkle of shredded mozzarella cheese.
- Repeat Layers: Continue layering noodles, ricotta mixture, roasted vegetables, and mozzarella cheese, finishing with a top layer of noodles, marinara sauce, mozzarella, and the remaining Parmesan cheese.
- Cover and Bake: Cover the assembled lasagna with aluminum foil and bake for 30 minutes at 375°F (190°C).
- Uncover and Brown Cheese: Remove the foil and bake for an additional 15-20 minutes, until the cheese topping is bubbly and golden brown.
- Rest: Allow the lasagna to rest for 10-15 minutes after baking to set the layers for easier slicing.
- Garnish and Serve: Garnish with fresh basil leaves before slicing and serving the hearty roasted vegetable lasagna.
Notes
- Using no-boil lasagna noodles speeds up preparation and reduces the need for pre-cooking the noodles.
- Roasting the vegetables enhances their flavor and texture compared to simply sautéing them.
- Allowing the lasagna to rest after baking helps it hold together better when sliced.
- You can substitute or add other vegetables like mushrooms or carrots according to preference.
- For a vegan version, use plant-based ricotta and cheeses.
- Covering the dish during the first part of baking keeps the lasagna moist while the uncovered baking ensures a golden cheese top.
