Roasted Vegetable Lasagna

If you’re looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

This is not only easy to make, but it’s a great way to add additional vegetables to an otherwise rich and heavy meal.

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Why this recipe works:

Homemade lasagna is one of my most favorite pasta dinners. Here’s why:

• This recipe can be made ahead of time. In fact, it tastes even better when made the day before. That’s why it’s a great choice if you know you have a busy evening ahead of you or you are hosting company and don’t want to deal with a messy kitchen!
• Most of the time, we make traditional sausage lasagna. Replacing the meat with flavorful roasted vegetables not only creates a healthier version, but the vegetables provide extra moisture and a wonderfully saucy lasagna.
• This recipe is super easy to make, even though it’s a two step process to roast the vegetables and then bake the lasagna. 

Ingredients:

There are two components to this recipe: the vegetables and then the lasagna itself.

• For the vegetables, I use a whole eggplant, one zucchini, a yellow onion, and some garlic. They are roasted in olive oil. Of course, if you have additional vegetables that need to be used or are over flowing from your garden, you can add those too. Bell peppers, artichoke hearts, and other varieties of summer squash work well.
• For the lasagna I use no-boil oven ready lasagna noodles, marinara sauce, mozzarella, parmesan, and ricotta cheeses, an egg, and a handful of fresh basil.

Here’s how to make it:

1. First step is to roast the vegetables. To do this, spread the thinly sliced vegetables onto a baking sheet and drizzle with olive oil.
2. These will roast in a 425 F oven for about 30 minutes. No need to stir unless it’s to prevent burning.
3. Next step is to assemble the lasagna. I recommend putting a thin layer of sauce on the bottom before the first pasta layer. I divide my ingredients so that I can layer the pasta, ricotta mixture, roasted vegetables, shredded cheese, and sauce. I do this three times, and then top the final layer of pasta with sauce and then the remaining shredded cheese.
4. This will bake in a 350 degree oven for about 50 minutes total, where it should be covered with foil for the first 40 minutes.

The end result is an incredibly delicious plate of comfort food, a meal that will feed a crowd, and a reason to jump on the treadmill the next day!

Cooking tips:

• Peeling the eggplant is recommended but not necessary. Often times, I will only peel strips of peel off, leaving about half. This is what I do when I make eggplant parmesan. It makes it so that you have some of the chewiness from the peel without it being overwhelming.
• Slicing the vegetables can be done with a knife and cutting board, but I highly recommend using a mandolin or a slicer blade on a food processor. Not only does it make the slicing quick and easy, but uniformly cut thinly sliced vegetables roast quickly and evenly.
• Substitutions and additions: In addition to or in lieu of the vegetables, you can use bell pepper, artichoke hearts, summer squash, etc. For extra flavor, a tablespoon of dried Italian seasoning can be added to the ricotta mixture. I didn’t include additional salt in this recipe because I didn’t think I needed it, but additional salt will always add flavor.
• Make ahead directions: This lasagna can be prepared the day before. In fact, I think that makes it taste even better because it gives the pasta time to absorb all the liquid and flavors. To make ahead, prepare as directed, cover with foil, and refrigerate instead of bake. Then, to bake, either allow lasagna to come to room temperature first or increase your cooking time by 10-15 minutes.
• I think this tastes even better reheated with additional sauce. YUM!

What to serve on the side:

I always love a good Ceasar salad when I make Italian food for dinner. 

You can’t deny how tasty some homemade garlic knots with dipping oil would be. YUM!!!

Other related recipes:

If you love recipes with roasted vegetables, here are some tasty recommendations:

• Loaded Veggie Ratatouille
• Roasted Root Vegetables
• Roasted Garlic – which is so great in tons of recipes and just to keep on hand
• Roasted Broccoli
• Roasted Brussels Sprouts Salad
• Roasted Vegetable Pasta
• Cold Roast Vegetable Salad with feta and balsamic dressing

Roasted Vegetable Lasagna

Prep20 minutes mins

Cook1 hour hr 20 minutes mins

Total1 hour hr 40 minutes mins

Servings 8 servings

Author Krissy Allori

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If you’re looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

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Equipment

• baking sheet

Ingredients 

½x1x2x

• ▢ 1 eggplant peeled and thinly sliced
• ▢ 1 zucchini thinly sliced
• ▢ 1 yellow onion thinly sliced
• ▢ 4-8 cloves garlic roughly chopped
• ▢ 4 tablespoons olive oil divided
• ▢ 8 ounces lasagna noodles oven ready lasagna noodles, equates to 12 noodles using Trader Joe's brand
• ▢ 25 ounces marinara sauce
• ▢ 16 ounces mozzarella cheese shredded
• ▢ 1/4 cup parmesan grated
• ▢ 16 ounces ricotta cheese
• ▢ 1 egg beaten
• ▢ handful of fresh basil minced

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Instructions 

• Preheat oven to 425 degrees F. Place sliced eggplant, zucchini, onion and garlic on large baking sheet and drizzle with 2 tablespoons of olive oil. Roast in preheated oven until soft and fragrant, about 30 minutes, turning once during cooking while adding remaining 2 tablespoons of olive oil. Remove from oven and reduce oven temperature to 350 degrees F.
• Mix together ricotta, egg, and basil. Set aside.
• To assemble lasagna, start by coating the bottom of your casserole dish with a thin layer of sauce. Your layers should look like this: pasta, ricotta, veggies, mozzarella, sauce, repeat. Then top with your final layer of pasta, more sauce, and remaining mozzarella with parmesan. To do this, I divided my pasta into three layers, my ricotta in half, the roasted veggies in half, and the mozzarella into three parts.
• Cover with foil and bake at 350 degrees F for 40 minutes. Remove foil and cook for about 10 more minutes until cheese is perfectly melted.

Notes

Cooking tips:

• Peeling the eggplant is recommended but not necessary. Often times, I will only peel strips of peel off, leaving about half. This is what I do when I make eggplant parmesan. It makes it so that you have some of the chewiness from the peel without it being overwhelming.
• Slicing the vegetables can be done with a knife and cutting board, but I highly recommend using a mandolin or a slicer blade on a food processor. Not only does it make the slicing quick and easy, but uniformly cut thinly sliced vegetables roast quickly and evenly.
• Substitutions and additions: In addition to or in lieu of the vegetables, you can use bell pepper, artichoke hearts, summer squash, etc. For extra flavor, a tablespoon of dried Italian seasoning can be added to the ricotta mixture. I didn’t include additional salt in this recipe because I didn’t think I needed it, but additional salt will always add flavor.
• Make ahead directions: This lasagna can be prepared the day before. In fact, I think that makes it taste even better because it gives the pasta time to absorb all the liquid and flavors. To make ahead, prepare as directed, cover with foil, and refrigerate instead of bake. Then, to bake, either allow lasagna to come to room temperature first or increase your cooking time by 10-15 minutes.
• I think this tastes even better reheated with additional sauce. YUM!

Nutrition

Calories: 503kcal, Carbohydrates: 35g, Protein: 27g, Fat: 29g, Saturated Fat: 14g, Cholesterol: 96mg, Sodium: 931mg, Potassium: 688mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1135IU, Vitamin C: 13mg, Calcium: 476mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!